One Pan Chicken with Buttered Noodles

The first time I made this one pan chicken with buttered noodles, my kitchen smelled like a cozy restaurant on a rainy Tuesday. My husband actually asked if I'd ordered takeout because the aroma was so inviting. Now it's become our go-to when we want something comforting but don't want to deal with a sink full of dishes afterward.

I remember serving this to my sister and her family last month. Her kids usually complain about dinner but they actually asked for seconds, which never happens. The way the buttery noodles get infused with that savory chicken broth is honestly magical.

Ingredients

• 4 boneless skinless chicken breasts: I try to get them about the same thickness so they cook evenly, but pounding them slightly works too
• 1 teaspoon kosher salt: Table salt works in a pinch but kosher salt gives you better control over seasoning
• ½ teaspoon freshly ground black pepper: Freshly cracked makes such a difference here
• 1 teaspoon garlic powder: This builds a nice savory base without being overpowering
• 1 teaspoon paprika: Adds a subtle warmth and beautiful golden color to the chicken
• 2 tablespoons olive oil: You want enough oil to get a nice sear without making things greasy
• 8 oz egg noodles: These hold up better during cooking than regular pasta and have such a nice texture
• 3 cups low sodium chicken broth: Low sodium is crucial because the noodles will concentrate the flavors as they cook
• 3 tablespoons unsalted butter: This finishes the noodles with that irresistible velvety coating
• 2 cloves garlic minced: Fresh garlic blooms beautifully in the hot pan after searing the chicken
• 2 tablespoons fresh parsley chopped: Brightens up the whole dish and adds such a nice pop of color
• ½ cup grated Parmesan cheese: Totally optional but I never skip it because that salty umami is everything

Instructions

Season the chicken generously:

Pat the chicken dry with paper towels, then rub both sides with salt, pepper, garlic powder, and paprika until evenly coated

Get a golden sear:

Heat olive oil in your largest deep skillet over medium high heat until it shimmers, then add chicken and cook 3 to 4 minutes per side until beautifully browned

Build flavor in the pan:

Remove chicken to a plate, then toss in minced garlic and let it sizzle for about 30 seconds until you can smell it throughout your kitchen

Create the cooking liquid:

Pour in chicken broth and bring to a boil, using your spoon to scrape up all those lovely browned bits from the bottom of the pan

Add the noodles:

Stir in egg noodles and try to submerge them as much as possible in the liquid

Let it simmer together:

Nestle the chicken on top, reduce heat to medium low, cover and cook 12 to 15 minutes until noodles are tender and chicken reaches 165 degrees

Finish with butter:

Remove chicken and stir butter, parsley, and Parmesan into the noodles until melted and glossy

Serve it up:

Slice the chicken or serve whole over those buttery noodles with extra parsley scattered on top

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This recipe has saved me on countless weeknights when I almost ordered takeout but decided to cook instead. Something about the simplicity makes it feel like home, no matter how chaotic the day has been.

Making It Your Own

I love adding a splash of white wine to replace half the broth sometimes, especially when we're having a slightly fancier dinner. It adds such depth and makes the whole meal feel special without any extra work.

Perfect Sides

A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Sometimes I'll just serve steamed broccoli on the side when I want something simple and nutritious.

Storage And Reheating

This keeps beautifully in the refrigerator for 3 to 4 days and actually tastes even better the next day. The noodles soak up more of that flavorful sauce as it sits.

• Reheat gently with a splash of broth or water to bring back the creamy texture
• The noodles will absorb more liquid overnight so don't panic if it looks thicker
• Freezing works but the noodles can get a bit mushy, so I prefer eating it within a few days

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There's something so satisfying about a meal that comes together this easily but tastes like it took hours. I hope this becomes one of your weeknight staples too.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay extra juicy during cooking. Adjust the simmering time to ensure thighs reach 165°F internally.

→ What type of noodles work best?

Wide egg noodles are ideal because they absorb the savory broth well. You can substitute with fettuccine, linguine, or gluten-free noodles as needed.

→ Can I make this ahead?

This dish is best enjoyed fresh, but you can prep the seasoning blend and chop the garlic and parsley in advance. Cook just before serving for the silkiest texture.

→ How do I prevent noodles from sticking?

Stir the noodles once or twice while simmering and ensure they're mostly submerged in the broth. The liquid should absorb as the pasta cooks.

→ Can I add vegetables?

Absolutely—peas, spinach, or diced bell peppers can be added during the last 5 minutes of simmering. Frozen peas work especially well and require no prep.

→ Is the Parmesan necessary?

No, Parmesan is optional. The butter and seasoned broth provide plenty of flavor on their own, but cheese adds a nice savory finish if you enjoy it.