One-Pan Chicken with Buttered Noodles – Perfect for Busy Nights
This easy one-pan chicken and buttered noodles dinner is creamy, cozy, and comforting. Made with juicy chicken breasts, egg noodles, Parmesan, and a silky sauce—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.