Oh my gosh, you have no idea how many times this one pan chicken with buttered noodles recipe has saved my weeknight dinners! Picture this: it’s 6 PM, the kids are hangry, and I’m staring at a pile of dishes from breakfast. That’s when I reach for my trusty skillet and whip up this creamy, comforting meal – all in one pan. The best part? That golden chicken cooks right alongside the buttery noodles, soaking up all those delicious flavors while I’m barely lifting a finger. Cleanup takes two minutes flat – just how I like it after a long day. Trust me, once you try this recipe, you’ll wonder how you ever survived busy nights without it!
Why You’ll Love This One Pan Chicken with Buttered Noodles Recipe
Let me count the ways this recipe will become your new weeknight hero! First off – that glorious single pan means you’re not drowning in dishes afterward (been there, done that). But the real magic happens when:
- The chicken juices mingle with the buttered noodles, creating this ridiculously creamy sauce that coats every strand
- You go from zero to dinner in about 30 minutes flat – faster than pizza delivery!
- The whole house smells like a cozy Italian bistro (my kids come running when they catch a whiff)
- You can toss in whatever veggies you’ve got hanging around – I’m partial to mushrooms or peas myself
Honestly? It’s comfort food that doesn’t leave you with a kitchen disaster. What’s not to love?
Ingredients for One Pan Chicken with Buttered Noodles
Okay, let’s talk ingredients – and I promise, nothing fancy here! You probably have most of this in your kitchen already. But trust me, these simple things come together to make something magical:
- 2 boneless, skinless chicken (about 1 lb total) – look for ones that are similar size so they cook evenly
- 8 oz wide egg noodles – the wide ones hold onto that buttery sauce like little flavor sponges
- 4 tbsp unsalted butter, divided – yes, real butter! That’s half for browning the chicken, half for the noodles
- 2 cloves garlic, minced – fresh is best here, but hey, I’ve used jarred in a pinch
- 1 cup chicken broth – use the good stuff, it makes a difference
- 1/2 cup heavy cream – this is what gives that luxurious texture
- 1 tsp salt + 1/2 tsp black pepper – basic but essential
- 1 tbsp chopped fresh parsley – for that pop of color at the end
See? Nothing crazy. Just good, honest ingredients that work together beautifully. Now let’s get cooking!
Equipment Needed
Here’s the beautiful part – you barely need any tools for this one pan wonder! Just grab:
- A large skillet with lid – nonstick or stainless steel both work great (mine’s a well-loved cast iron)
- Wooden spoon – for stirring those buttery noodles without scratching your pan
- Measuring cups and spoons – eyeballing works in a pinch, but measurements matter for perfect sauce consistency
That’s seriously it! No fancy gadgets needed – just good old-fashioned cooking basics.
How to Make One Pan Chicken with Buttered Noodles
Alright, let’s dive into the magic! This recipe flows like a well-choreographed dance – each step building on the last for maximum flavor. Don’t worry if you’re not a pro cook – I’ve made this dozens of times (sometimes while half-asleep), and it’s foolproof.
Preparing the Chicken
First things first – pat those chicken dry with paper towels (trust me, this helps them brown beautifully). Season both sides generously with salt and pepper – I like to really press the seasoning into the meat. Heat 2 tablespoons of butter in your skillet over medium heat until it’s foamy but not burning. That’s your cue to add the chicken!
Now here’s my secret: don’t touch it for a full 5-6 minutes! Let that golden crust form before flipping. When the chicken reaches 165°F internally (I use an instant-read thermometer near the thickest part), transfer it to a plate and tent with foil. Those resting juices are liquid gold!
Cooking the Noodles
Same pan, more flavor! Add the remaining butter and garlic – oh, that smell! Once the garlic’s fragrant (about 30 seconds – don’t let it burn!), pour in the broth and cream. Scrape up all those tasty browned bits from the chicken (that’s free flavor!). Add the noodles – they’ll seem crowded at first, but they’ll soften.
Cover and simmer for 10 minutes, stirring occasionally. Peek at the 8-minute mark – noodles should be al dente with just a bite. The sauce will thicken beautifully as it cooks.
Combining Everything
Slice that rested chicken against the grain – this keeps it tender. Nestle the slices back into the noodles, letting them soak up sauce for a minute. Finish with a shower of fresh parsley – that green makes everything look fancy!
And voilà! Dinner’s ready with minimal fuss and maximum flavor. Dig in while it’s piping hot – that first bite of creamy noodles with juicy chicken? Absolute perfection.
Tips for Perfect One Pan Chicken with Buttered Noodles
After making this recipe more times than I can count, I’ve picked up some tricks that’ll guarantee success every time! First – don’t crowd that skillet when browning the chicken. Give each breast its own space, or they’ll steam instead of getting that gorgeous golden crust we want. And about those noodles – pull them when they’re still slightly firm (al dente), because they’ll keep cooking in the hot sauce. If you are looking for more ways to cook chicken perfectly, check out this guide on air fryer roast chicken recipe.
The sauce thickness is totally customizable too! Love it extra creamy? Add a splash more broth at the end. Prefer it thicker? Let it simmer uncovered for a minute. My favorite trick? Reserve a bit of the starchy pasta water to adjust consistency – it works like magic!
Variations for Your One Pan Chicken with Buttered Noodles
One of my favorite things about this recipe is how easily you can make it your own! Got some peas in the freezer? Toss ’em in during the last 2 minutes of cooking – they add such a nice pop of color and sweetness. Mushroom lovers (like me!), sauté some sliced creminis with the garlic for extra earthy flavor. If you’re watching calories, swap the heavy cream for whole milk – it’s still creamy, just a bit lighter.
And let’s talk toppings! A generous sprinkle of Parmesan right at the end takes this dish to restaurant-quality levels. Sometimes I’ll even add a pinch of red pepper flakes for a little kick. The possibilities are endless!
Serving Suggestions
This one pan wonder is practically begging for some simple sides to round out the meal! My go-to? A crisp green salad – the fresh crunch balances that rich, buttery goodness perfectly. If I’m feeling extra indulgent (and let’s be honest, I usually am), warm garlic bread for dipping in that creamy sauce is absolute heaven. Sometimes I’ll just grab whatever veggies are in the fridge – roasted broccoli or steamed green beans work beautifully too. Keep it simple and let that chicken and noodles shine!
Storage and Reheating
Leftovers? No problem! Store your chicken and noodles in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to bring back that creamy texture – microwaving works fine, but I prefer gently warming it in a skillet. The noodles soak up the sauce overnight, so that extra liquid makes all the difference!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this comforting dish – keeping it real with you! These numbers are just estimates because let’s face it, who measures butter down to the exact teaspoon when cooking? (Certainly not me!) The values can change depending on your exact ingredients – like if you use low-sodium broth or swap in milk for cream.
That said, one serving (about a quarter of the recipe) comes out to roughly:
- 480 calories
- 30g protein (hello, chicken!)
- 35g carbs (those delicious noodles)
- 24g fat (14g saturated – thank you, butter and cream)
Remember, this is home cooking, not lab science! The most important number? How many smiles it brings to your dinner table.
FAQ About One Pan Chicken with Buttered Noodles
Okay, let’s tackle those burning questions I always get about this recipe! First up – “Can I use chicken thighs instead?” Absolutely! Thighs bring more flavor and stay juicier. Just cook them skin-side down first to render the fat, then flip and finish cooking (about 8 minutes per side). The extra fat makes the sauce even more delicious!
“Can I make this ahead?” Honestly? It’s best fresh. The noodles keep absorbing liquid, so leftovers get softer (still tasty though!). If you must prep ahead, cook everything but the noodles separately, then combine when ready to serve.
“Gluten-free options?” Easy fix! Swap regular egg noodles for your favorite gluten-free pasta – just check the cooking time since GF noodles vary. I’ve had great results with brown rice noodles!
Bonus tip: If your sauce seems too thin, let it simmer uncovered for a minute or two. Too thick? Splash in more broth until it’s just right. Cooking is all about adjusting as you go!
Print
“30-Min One Pan Chicken with Buttered Noodles Recipe – Magical Comfort!”
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A simple and delicious one-pan meal featuring tender chicken and buttery noodles cooked together for easy cleanup.
Ingredients
- 2 boneless, skinless chicken
- 8 oz egg noodles
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Season chicken with salt and pepper.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and garlic. Cook for 30 seconds.
- Add noodles, chicken broth, and cream. Bring to a simmer.
- Cover and cook for 10 minutes, stirring occasionally, until noodles are tender.
- Slice chicken and return to skillet. Stir to combine.
- Garnish with parsley before serving.
Notes
- Use wide egg noodles for best results
- Adjust seasoning to taste
- Add vegetables like peas or mushrooms if desired
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg
Keywords: one pan chicken, buttered noodles, easy dinner