One-Pan Chicken with Buttered Noodles

One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles is a weeknight lifesaver—big flavor, simple steps, and barely any cleanup. Cooking the egg noodles right in a blend of chicken broth and cream lets their natural starches thicken the sauce as it simmers, creating a luxuriously silky coating for every bite. Finished with butter and Parmesan, the sauce turns the pan drippings into pure comfort food magic that pairs beautifully with golden, pan-seared chicken.

Ingredients

Protein

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced

Noodles & Sauce

• 8 oz egg noodles
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons butter
• ¼ cup grated Parmesan

To Finish

• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Season the chicken generously with salt and pepper. Cook for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and set aside.

Step 2: Build the Base
In the same skillet—leaving the browned bits for flavor—add the garlic and cook for about 1 minute, just until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.

Step 3: Cook the Noodles
Add the egg noodles directly to the simmering liquid. Stir, cover, and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.

Step 4: Finish the Sauce
Stir in the butter and Parmesan until melted and the sauce becomes smooth and glossy.

Step 5: Combine & Serve
Return the chicken to the skillet and let it warm through for 1–2 minutes. Garnish with fresh parsley and a final crack of black pepper before serving.