One-Pan Chicken with Buttered Noodles a comforting one-pan dinner where juicy chicken breasts meet buttery egg noodles, garlic, and Parmesan cheese — all simmered together for a cozy, satisfying meal that’s ready in just 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 tablespoon olive oil
4 boneless skinless chicken breasts
Salt and pepper to taste
3 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
8 oz egg noodles (uncooked)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Optional: lemon wedges for serving
Directions
I start by heating butter and olive oil in a large, deep skillet over medium-high heat.
I season the chicken breasts generously with salt and pepper, then cook them for 4–5 minutes per side until golden and fully cooked. Once done, I remove them from the pan and set them aside.
In the same skillet, I add the minced garlic and sauté it for about 30 seconds until fragrant.
Next, I pour in the chicken broth and bring it to a boil.
I stir in the egg noodles, reduce the heat to medium, and let them cook uncovered for 8–10 minutes, stirring occasionally until tender and most of the liquid is absorbed.
I return the chicken to the pan, letting it warm through for another 1–2 minutes.
Finally, I stir in Parmesan cheese and parsley before serving warm with lemon wedges if I want a fresh, tangy finish.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 410 kcal per serving
Variations
I sometimes swap the chicken breasts for boneless chicken thighs for a juicier flavor.
For a creamier version, I stir in a splash of heavy cream or a dollop of cream cheese before adding the Parmesan.
If I want extra veggies, I toss in spinach, peas, or mushrooms during the noodle stage.
A sprinkle of crushed red pepper adds a gentle heat that pairs perfectly with the butter and garlic.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or water to the pan to loosen the noodles and warm everything evenly over medium heat. This dish also reheats nicely in the microwave — just cover it to keep the moisture in.
FAQs
Can I use another type of pasta instead of egg noodles?
Yes, I can substitute egg noodles with small pasta shapes like rotini, penne, or bow ties, but I may need to adjust the liquid and cooking time slightly.
Can I make this recipe ahead of time?
I can cook the chicken and noodles ahead, then reheat them together before serving. Adding a bit of broth during reheating helps restore the creamy texture.
What can I serve with this dish?
I like pairing it with a green salad, roasted vegetables, or garlic bread for a complete meal.
Can I use pre-cooked chicken?
Yes, pre-cooked or rotisserie chicken works perfectly. I just add it in during the last step to warm through.
How can I make this recipe dairy-free?
I replace the butter with olive oil and use a dairy-free Parmesan alternative to keep the same savory flavor.
Conclusion
This One-Pan Chicken with Buttered Noodles is one of my favorite go-to meals when I want something easy, flavorful, and comforting. With minimal ingredients and a single pan, I can whip up a dinner that feels cozy and home-cooked any night of the week.
Recipe:
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One-Pan Chicken with Buttered Noodles
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A cozy and quick one-pan chicken with buttered noodles recipe featuring tender chicken breasts, garlic butter, and cheesy egg noodles—all cooked in one skillet for easy cleanup and a satisfying meal.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 boneless skinless chicken breasts
Salt and pepper to taste
3 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
8 oz egg noodles (uncooked)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Optional: lemon wedges for serving
Instructions
- Heat butter and olive oil in a large deep skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then cook for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same pan, sauté minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil.
- Stir in egg noodles, reduce heat to medium, and cook uncovered for 8-10 minutes, stirring occasionally, until noodles are tender and most broth is absorbed.
- Return chicken to the pan and warm through for 1-2 minutes.
- Stir in Parmesan cheese and parsley before serving. Serve with lemon wedges if desired.
Notes
Swap chicken breasts with boneless thighs for a juicier result.
Add cream or sour cream for richer noodles.
For spice, use red pepper flakes or hot sauce.
Include steamed broccoli or peas for a full meal.
Rotini or fettuccine can substitute egg noodles.
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of broth on the stovetop or microwave covered.
Not recommended for freezing as noodles may get mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
