One-Pan Chicken with Buttered Noodles

Description

One-Pan Chicken with Buttered Noodles is the ultimate comfort food that’s hearty, creamy, and incredibly easy to prepare. Tender, juicy chicken is seasoned to perfection and cooked alongside buttery egg noodles in a rich, savoury broth that absorbs every bit of flavour as it simmers. The noodles become soft and silky while soaking up the buttery chicken juices, creating a satisfying one-pan meal with minimal cleanup. This family-friendly recipe is perfect for busy weeknights, cosy weekends, or whenever you need a warm, homemade dinner without spending hours in the kitchen. A touch of garlic, herbs, and Parmesan cheese elevates the simple ingredients into a delicious meal everyone will enjoy. Fresh parsley adds brightness and colour, while the buttery sauce ties everything together beautifully. Best of all, everything cooks in one pan, making preparation and cleanup effortless. Pair this comforting dish with roasted vegetables, garlic bread, or a crisp green salad for a complete meal. Leftovers reheat beautifully, making it an excellent option for meal prep or next-day lunches. If you’re looking for an easy recipe that’s full of flavour, comforting, and guaranteed to become a family favourite, this One-Pan Chicken with Buttered Noodles is exactly what you need.

Ingredients For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

For the Noodles

• 12 oz (340g) egg noodles
• 3 cups chicken broth
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Optional Garnish

• Extra Parmesan cheese
• Fresh parsley
• Cracked black pepper
• Lemon wedges

Step-by-Step Instructions

1. Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat.
2. Season the chicken with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
3. Add the chicken to the hot skillet and cook for 5–6 minutes until lightly golden and nearly cooked through.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and bring the mixture to a gentle boil.
6. Add the egg noodles, stirring to ensure they are submerged in the broth.
7. Reduce the heat to medium-low, cover, and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
8. Stir in the remaining 3 tablespoons of butter until melted and fully incorporated.
9. Add the grated Parmesan cheese and stir until the sauce becomes creamy and coats the noodles evenly.
10. Taste and adjust the seasoning with additional salt and pepper if needed.
11. Sprinkle with fresh parsley and garnish with extra Parmesan and cracked black pepper.
12. Serve immediately while hot with garlic bread or a fresh side salad.

Tips

• Use freshly grated Parmesan for the smoothest, creamiest sauce.
• Stir the noodles occasionally to prevent sticking.
• Chicken thighs can be substituted for extra juicy meat.
• Add frozen peas, spinach, broccoli, or mushrooms for extra vegetables.
• A splash of heavy cream can be added for an even richer sauce.
• Finish with a squeeze of fresh lemon juice to brighten the flavours.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently with a splash of chicken broth to loosen the sauce.
• Freeze without the noodles if planning to store for longer periods, as noodles may soften after thawing.
• Whole wheat egg noodles can be used for additional fibre.
• Fresh herbs provide the best flavour but dried parsley can be substituted if necessary.

Q&A

Can I use rotisserie chicken?
Yes. Simply add the cooked shredded chicken during the last few minutes of cooking, just long enough to heat through.

Can I make this recipe ahead of time?
Yes. Prepare the dish completely and refrigerate. Reheat gently with a little broth or butter before serving.

Can I use another type of pasta?
Absolutely. Rotini, penne, fusilli, or fettuccine can be substituted, though the cooking time and liquid amount may need slight adjustments.

What side dishes pair well with this recipe?
Garlic bread, roasted broccoli, steamed green beans, Caesar salad, roasted carrots, or a simple cucumber salad make excellent accompaniments.

Servings

• Serves: 6

Nutrition (Approx. Per Serving)

• Calories: 470
• Protein: 29g
• Carbohydrates: 39g
• Fat: 22g
• Saturated Fat: 10g
• Fibre: 2g
• Sugar: 2g
• Sodium: 620mg