Creamy One-Pan Chicken and Buttered Noodles

A simple, creamy one‑pan meal with tender chicken and rich buttered egg noodles—perfect for busy weeknights.

Why You’ll Love This Recipe

I love how this dish brings together hearty, comforting ingredients in just one pan. The creamy sauce wraps around every noodle, the chicken stays juicy and flavorful, and the cleanup is quick and easy. It’s one of my go-to choices when I need a satisfying dinner on the table fast. Plus, the flexibility to tweak the ingredients makes it a reliable staple for all seasons.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 2 T olive oil

• 3 garlic cloves, minced

• 2 cups chicken broth

• 1 cup heavy cream

• 8 oz egg noodles

• 3 T butter

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley, chopped (optional garnish)

Directions

1. I heat the olive oil in a large skillet over medium heat.

2. I season the chicken breasts with salt and pepper, then cook them for 5–6 minutes per side until golden brown and cooked through. Once done, I remove the chicken and set it aside.

3. In the same skillet, I add the minced garlic and cook it until fragrant.

4. I pour in the chicken broth and heavy cream, bringing it to a gentle simmer.

5. Then I add the egg noodles, cover the skillet, and let them cook for about 8–10 minutes until tender.

6. I stir in the butter and Parmesan cheese, mixing until it’s all melted into a creamy sauce.

7. I return the chicken to the skillet to warm it through.

8. For a nice finishing touch, I sometimes sprinkle fresh parsley over the top before serving warm.

Servings and timing

This recipe serves 4 people.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

I sometimes swap the chicken breasts for thighs when I want a richer flavor. To lighten things up, I reduce the cream slightly or use half-and-half. For added nutrition, I like to toss in a handful of spinach or frozen peas during the last few minutes of cooking. A pinch of red pepper flakes also brings a gentle heat to the sauce if I’m in the mood for a little spice.

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 a bit of water to loosen the sauce and keep everything moist. A quick warm-up in the microwave or on the stovetop does the trick.

FAQs

How do I know when the chicken is fully cooked?

I check that the chicken reaches an internal temperature of 165°F and is no longer pink in the center.

Can I make this recipe ahead of time?

Yes, I often prep the chicken and even cook the noodles ahead. When it’s time to eat, I simply reheat everything gently in the skillet.

What other types of pasta can I use?

I’ve used fettuccine and rotini when I’m out of egg noodles. Any pasta that holds sauce well works great here.

Can I make this dairy-free?

I’ve replaced the cream with unsweetened oat milk and skipped the Parmesan before—it changes the flavor a bit, but still tastes great.

What can I serve on the side?

I like serving a crisp green salad or some steamed broccoli to balance out the richness of the noodles.

Conclusion

Creamy One-Pan Chicken and Buttered Noodles is one of those dinners I keep coming back to—it’s simple, quick, and endlessly comforting. With minimal ingredients and plenty of room to customize, it’s the perfect answer to “what’s for dinner?” on a hectic night.