One-Pan Chicken with Creamy Buttered Noodles — Fast, Comforting, Minimal Cleanup
Need a quick, comforting dinner that doesn’t leave a sink full of dishes? This one-pan chicken with creamy buttered noodles delivers tender seared chicken and pillowy egg noodles in a rich Parmesan cream sauce — all cooked in a single skillet. It’s weeknight simplicity with restaurant-worthy flavor.
Ingredients — what you need and why each ingredient matters
| Ingredient | Amount | Role in the dish |
|---|---|---|
| Boneless, skinless chicken breasts | 4 | Main protein — sears to a golden crust and stays juicy when cooked properly. You can use thighs for richer flavor. |
| Olive oil | 2 tbsp | High-heat fat for searing the chicken and building fond (browned bits) that flavor the sauce. |
| Salt & black pepper | To taste | Essential seasoning — highlights natural flavors in both the chicken and sauce. |
| Garlic, minced | 3 cloves | Aromatic backbone — adds savory depth to the sauce without overpowering it. |
| Chicken broth | 2 cups | Creates the cooking liquid for the noodles and contributes meaty, savory flavor to the cream base. |
| Heavy cream | 1 cup | Makes the sauce luxuriously creamy and silky; use half-and-half for a lighter version (sauce will be thinner). |
| Egg noodles | 8–12 oz (about 3–4 cups dry) | The tender, silky vehicle for the sauce. Adjust amount depending on how saucy or noodle-forward you prefer the dish. |
| Unsalted butter | 2 tbsp | Finishes the sauce with glossy richness and mouthfeel. |
| Parmesan cheese, grated | 1/2–3/4 cup | Adds salty, nutty umami that thickens and flavors the sauce — freshly grated melts best. |
| Fresh parsley (optional) | For garnish | Brightens the heavy sauce with fresh herbaceous color and flavor. |
Step-by-step instructions
- Season and sear the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Heat a large, wide skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken and sear 5–6 minutes per side until a deep golden crust forms and internal temperature reaches 160–165°F (71–74°C) depending on thickness. Transfer cooked chicken to a plate and tent loosely with foil to rest.
- Sauté the garlic: Reduce heat to medium. If the skillet looks dry, add a teaspoon of olive oil. Add the minced garlic and sauté briefly — about 30–60 seconds — until fragrant. Don’t let the garlic burn.
- Build the sauce base: Pour in the chicken broth and heavy cream, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (the fond). This is where a lot of the flavor lives. Bring the liquid to a gentle simmer.
- Add the noodles and simmer: Stir in the egg noodles so they are submerged in the liquid. Reduce heat to medium-low, cover the skillet, and simmer gently for 8–10 minutes, stirring occasionally to prevent sticking. Cook until the noodles are tender and have absorbed much of the liquid; if the noodles need a little more time, add up to 1/2 cup extra broth or water and continue simmering.
- Finish the sauce: Once the noodles are tender, reduce heat to low. Stir in the butter until melted, then gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, loosen with a splash of broth or cream.
- Return chicken to the pan: Nestle the seared chicken breasts back into the skillet, spooning sauce and noodles over the top. Warm for 2–3 minutes so the chicken reheats and the flavors marry. For a golden finish, you can place the skillet under a broiler for 1–2 minutes — only if your skillet is oven-safe.
- Garnish and serve: Sprinkle with chopped fresh parsley and extra grated Parmesan. Serve hot, scooping a generous portion of noodles and sauce alongside a chicken breast.
Why this recipe is loved
This dish hits the comfort-food trifecta: **speed**, **richness**, and **minimal clean-up**. The technique of searing the chicken first builds flavor through browning, while cooking the noodles in the same pan captures that savory fond in every bite. The result is a silky, cheesy sauce that clings to the noodles and complements the juicy chicken — without the fuss of boiling pasta in a separate pot.
Pro tips for perfect results
- Dry the chicken: Patting chicken dry before seasoning improves browning and flavor development.
- Don’t overcrowd the pan: If your skillet is small, sear chicken in batches to avoid steaming instead of browning.
- Use fresh Parmesan: It melts better and tastes brighter than pre-grated varieties.
- Adjust noodle quantity: For saucier results, use the lower end of noodle amount (8 oz); for a noodle-forward dish, use 12 oz.
- Swap proteins: Boneless thighs or cutlets work — thighs are more forgiving and more flavorful.
- Make-ahead option: Prepare through step 4 (noodles cooked). Cool, refrigerate, then reheat gently with a splash of broth and finish with butter and Parmesan before serving.
Serving suggestions
- Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness.
- Serve with steamed or roasted seasonal vegetables — green beans, asparagus, or broccoli are great choices.
- For an indulgent twist, top with a sprinkle of crisped prosciutto or sautéed mushrooms.
- Offer crusty bread to mop up the creamy sauce.
In short — why you should make this tonight
The One-Pan Chicken with Creamy Buttered Noodles is a quintessential weeknight hero: fast to make, intuitively forgiving, and deeply satisfying. It transforms pantry staples into a cohesive, comforting plate where every forkful delivers tender chicken, cheesy noodles, and rich, silky sauce. Minimal dishes, maximum comfort — what’s not to love?
