I love making this one-pan chicken with buttered noodles when I want something comforting, simple, and full of flavor without dealing with a sink full of dishes. The chicken turns golden and juicy while the noodles soak up all the rich, buttery goodness in the same pan.
Why You’ll Love This Recipe
I enjoy this recipe because it keeps everything in one pan, which makes cleanup incredibly easy. I also like how the chicken and noodles cook together, allowing the flavors to blend beautifully. It’s a cozy, satisfying meal that I can make quickly on busy days, and I can easily adjust the seasoning to match what I’m craving.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 cups chicken broth
8 ounces egg noodles
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
directions
I start by seasoning the chicken breasts with salt, pepper, paprika, and thyme on both sides.
In a large pan over medium heat, I add olive oil and sear the chicken for about 4–5 minutes per side until golden. Then I remove the chicken and set it aside.
In the same pan, I melt the butter and sauté the minced garlic for about 30 seconds until fragrant. I pour in the chicken broth and bring it to a gentle simmer.
Next, I add the egg noodles directly into the pan and let them cook for about 8–10 minutes, stirring occasionally so they don’t stick.
Once the noodles are tender, I return the chicken to the pan and let everything cook together for another 5 minutes so the flavors combine.
I finish by sprinkling Parmesan cheese and fresh parsley on top before serving.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes swap chicken breasts for chicken thighs for extra juiciness. When I want a creamier texture, I stir in a splash of heavy cream at the end. I also like adding vegetables like spinach, mushrooms, or peas to make it more balanced. For a bit of heat, I sprinkle in some red pepper flakes.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of broth or water to keep the noodles from drying out, then warm everything gently on the stove or in the microwave.
FAQs
Can I use a different type of pasta?
I can use other small pasta shapes, but I prefer egg noodles because they cook quickly and absorb the sauce well.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (75°C) or that the juices run clear when I cut into it.
Can I make this dish ahead of time?
I can prepare it ahead, but I find it tastes best fresh since the noodles can absorb too much liquid over time.
What can I use instead of Parmesan cheese?
I sometimes use Pecorino Romano or even a mild shredded cheese if that’s what I have on hand.
Can I freeze this recipe?
I can freeze it, but the texture of the noodles may change slightly after thawing, so I prefer eating it fresh or refrigerated.
Conclusion
I find this one-pan chicken with buttered noodles to be one of the easiest and most comforting meals I can make. It’s simple, flavorful, and perfect for when I want a satisfying dish without spending too much time in the kitchen.
A comforting one-pan meal with golden, juicy chicken breasts simmered alongside buttery egg noodles in a flavorful garlic-broth sauce, finished with Parmesan and fresh parsley.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 cups chicken broth
8 ounces egg noodles
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Season the chicken breasts on both sides with salt, black pepper, paprika, and dried thyme.
Heat the olive oil in a large pan over medium heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
Pour in the chicken broth and bring it to a gentle simmer.
Add the egg noodles directly to the pan and cook for 8–10 minutes, stirring occasionally, until tender.
Return the chicken to the pan and cook for another 5 minutes, or until the chicken is fully cooked through and the flavors meld together.
Sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.
Notes
Swap chicken breasts for chicken thighs for extra juiciness.
For a creamier texture, stir in a splash of heavy cream at the end.
Add vegetables such as spinach, mushrooms, or peas for a more balanced dish.
Sprinkle in red pepper flakes for a little heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of broth or water to keep the noodles from drying out.
Egg noodles work best, but other small pasta shapes can be used.
Chicken is done when it reaches an internal temperature of 165°F (75°C).
This dish can be made ahead, but it tastes best fresh.
You can substitute Parmesan with Pecorino Romano or a mild shredded cheese.
Freezing is possible, though the noodle texture may soften after thawing.
