Ingredients You’ll Need
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional, for color and flavor)
- Salt and black pepper, to taste
For the Noodles & Sauce
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles (wide or medium)
- 3 tablespoons butter
- 1/4 cup grated Parmesan cheese (plus extra for serving)
Optional Add-Ins & Garnish
- 1 cup frozen peas or steamed broccoli florets
- 1–2 cups fresh baby spinach
- Fresh parsley, chopped
- Extra cracked black pepper
Tools You’ll Need
- Large deep skillet or sauté pan with lid
- Cutting board and sharp knife
- Tongs or spatula
- Measuring cups and spoons
- Wooden spoon or silicone spatula
How to Make One-Pan Chicken with Buttered Noodles
This recipe follows an easy rhythm: sear, simmer, stir, and serve.
- Season the chicken
First, pat the chicken breasts dry with paper towels. This helps them sear better.
Then sprinkle both sides with Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Press the seasoning in so it sticks. - Sear the chicken
Heat the olive oil in a large deep skillet over medium-high heat.
Once the oil shimmers, add the chicken breasts in a single layer. Sear for 4–5 minutes per side, until nicely golden. They don’t need to be fully cooked yet.
Next, transfer the chicken to a plate and set aside (you’ll finish cooking it in the sauce). - Bloom the garlic
Reduce the heat to medium.
In the same pan, add the minced garlic. Stir for 30–60 seconds, just until fragrant. Don’t let it burn. If the pan looks too dry, add a small pat of butter or a splash of broth. - Add liquids and noodles
Now pour in the chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan. Those bits equal pure flavor.
Bring the mixture to a gentle simmer. Then add the egg noodles and stir so they’re submerged as much as possible. - Nestle in the chicken and simmer
Carefully place the seared chicken breasts back into the pan, on top of the noodles.
Cover the skillet with a lid. Let everything simmer on medium-low for about 12–15 minutes, stirring the noodles once or twice. The noodles should turn tender and the chicken should cook through to 165°F (74°C). - Finish with butter & Parmesan
Once the noodles are cooked and the chicken is done, remove the lid.
Stir in the butter until it melts into the sauce. Then add the grated Parmesan, stirring until the sauce thickens slightly and turns glossy.
If you’re adding peas, spinach, or broccoli, fold them in now and let them warm through for 1–2 minutes. - Adjust and serve
Taste and adjust salt and pepper. If the sauce feels too thick, splash in a bit more broth or cream. If it feels too thin, let it simmer uncovered for another minute or two.
Finally, sprinkle with chopped parsley and extra Parmesan. Serve big scoops of noodles with a juicy piece of chicken on top.
What Makes This Recipe Special
- True one-pan magic: The chicken, noodles, and sauce all cook in the same pan. So cleanup stays blissfully minimal.
- Creamy, buttery, and cozy: The combo of butter, heavy cream, and Parmesan creates a simple Alfredo-style sauce that tastes like comfort in a bowl.
- Family-friendly and flexible: You can keep it simple or toss in peas, spinach, or broccoli and everyone still loves it.
- Busy-night approved: It feels as indulgent as Creamy Buttered Noodles & Chicken, but you can pull it off even when you’re tired and done for the day.
Quick Ingredient Swap Table
| Ingredient | Swap Option | What Changes |
|---|---|---|
| Egg noodles | Linguine or fettuccine (broken in half) | More classic pasta texture, still creamy. |
| Heavy cream | Half-and-half | Lighter sauce, slightly less rich. |
| Chicken breasts | Chicken thighs | Richer flavor and extra juiciness. |
| Parmesan | Parmesan–Romano blend | Sharper, saltier bite. |
| Italian seasoning | Garlic & herb seasoning blend | Slight twist in flavor but same cozy vibe. |
What to Serve With One-Pan Chicken with Buttered Noodles
This dish already feels like a full meal, but a simple side or two can turn it into a full-on feast.
- Pair it with a crisp green salad in the spirit of Irresistible Garlic Parmesan Chicken Pasta nights for that restaurant-at-home feel.
- Add roasted or steamed veggies on the side, similar to how you might serve Smothered Chicken One Pan Perfection, so the plate feels balanced but still cozy.
- Lean all the way into noodle comfort and plan a “creamy night” with this dish plus a smaller portion of Garlic Butter Chicken Noodles for a fun mix-and-match pasta spread.
- On extra chilly evenings, serve a cup of Creamy Chicken Noodle Soup Fast as a starter and this one-pan chicken as the main.
Tips for Perfect Results
- Don’t overcook the noodles
Egg noodles cook quickly. So, stir once or twice and start checking early. Because they sit in the hot sauce, they’ll keep softening even off the heat. - Slice thick chicken breasts
If your chicken breasts are very thick, slice them in half horizontally. That way they cook evenly and stay tender instead of drying out. - Use freshly grated Parmesan
Bagged Parmesan often has anti-caking agents that stop it from melting smoothly. Freshly grated cheese makes the sauce silkier and more luxurious.
Storage Instructions
Leftovers might actually taste even better the next day.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of milk, cream, or broth to loosen the sauce. Stir frequently. You can also reheat in the microwave in short bursts, stirring between each.
- Freezer: Cream sauces can separate after freezing, so freezing isn’t ideal. If you do freeze it, reheat slowly and add extra cream and Parmesan to bring the sauce back together.
FAQ – One-Pan Chicken with Buttered Noodles
1. Can I make One-Pan Chicken with Buttered Noodles ahead of time?
Yes, you can. You can cook the dish completely, cool it, and store it in the fridge. Then reheat gently with a splash of cream or broth. However, for the best texture on the noodles, it tastes best within a day or so.
2. Can I use a different type of pasta instead of egg noodles?
Absolutely. You can use linguine, fettuccine, rotini, or penne. Just keep an eye on the cooking time. Some shapes may need a bit more broth or a couple of extra minutes to become tender.
3. How do I keep the sauce from getting too thick?
If the sauce thickens more than you like, stir in a bit of extra chicken broth, milk, or cream at the end. The starch from the noodles naturally thickens the sauce, so a splash of liquid brings it back to silky perfection.
4. Can I add veggies to this recipe?
Definitely. You can stir in peas, broccoli, or spinach during the last few minutes of cooking. They’ll warm through and soften in the sauce while keeping this One-Pan Chicken with Buttered Noodles easy and balanced.
5. Is this recipe kid-friendly?
Yes, very. The flavors are mild, creamy, and comforting. If your crew likes things extra simple, you can skip the red pepper or strong herbs and keep the sauce more neutral.
6. Can I use leftover cooked chicken?
You can. If you have leftover rotisserie or baked chicken, skip the searing step. Instead, start by cooking the garlic, then add broth, cream, and noodles. Simmer until the noodles are almost done, then stir in the chopped cooked chicken and warm through.
Conclusion
One-Pan Chicken with Buttered Noodles is the kind of recipe that quietly sneaks into your weekly rotation and never leaves. It uses simple ingredients, just one pan, and a handful of steps to deliver that cozy, creamy, “everyone’s silent because they’re eating” moment at the table.
So, the next time you’re tired, your sink is full, and takeout feels a little too expensive, grab those chicken breasts, a bag of egg noodles, and your favorite skillet. Then whip up this one-pan wonder, snap a quick pic, and share it on TikTok or Instagram. When you do, come back and leave a comment, and don’t forget to hop on the newsletter so you never miss another easy, viral-style comfort dinner.
One-Pan Chicken with Buttered Noodles – Perfect for Busy Nights
Equipment
- Large deep skillet with lid
- cutting board and knife
- Tongs or spatula
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (optional)
- Salt and black pepper, to taste
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles (wide or medium)
- 3 tbsp butter
- ¼ cup grated Parmesan cheese (plus more for serving)
- 1 cup frozen peas or steamed broccoli (optional)
- 1–2 cups fresh baby spinach (optional)
- Fresh parsley, for garnish
Instructions
- Pat chicken breasts dry and season with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Press the seasoning in so it sticks.
- Heat olive oil in a deep skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Transfer to a plate (they’ll finish cooking in the sauce).
- Lower heat to medium. Sauté minced garlic in the same pan for 30–60 seconds until fragrant.
- Pour in chicken broth and cream, scraping up browned bits. Bring to a simmer, add noodles, and stir to submerge.
- Nestle seared chicken into the pan on top of noodles. Cover and simmer 12–15 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
- Remove lid. Stir in butter and Parmesan until melted and sauce turns glossy. Add peas, spinach, or broccoli if using and stir to warm through.
- Taste and adjust salt and pepper. Add more broth or cream if sauce is too thick. Garnish with parsley and extra Parmesan.
