Here’s a cozy, delicious One-Pan Chicken with Creamy Buttered Noodles recipe — perfect for a quick weeknight dinner. Everything cooks in one skillet: juicy chicken, tender noodles, and a buttery, creamy sauce. Minimal cleanup, maximum flavor!
🍗 One-Pan Chicken with Creamy Buttered Noodles
🕒 Total Time: ~30–35 minutes
🍽️ Serves: 4
🧾 Ingredients:
For the Chicken:
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1 lb boneless, skinless chicken breasts or thighs
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
For the Noodles & Sauce:
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8 oz egg noodles (or any short pasta)
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3 cups chicken broth (preferably low sodium)
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1/2 cup heavy cream (or half-and-half)
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2 tbsp butter
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1/2 cup grated Parmesan cheese (more to taste)
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2 cloves garlic, minced
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Optional: chopped parsley for garnish
👩🍳 Instructions:
1. Season & Cook the Chicken:
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Season chicken with garlic powder, Italian seasoning, salt, and pepper.
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In a large deep skillet, heat olive oil and butter over medium-high heat.
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Add chicken and sear until golden brown and cooked through (about 5–6 mins per side depending on thickness).
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Remove chicken from skillet and set aside to rest. Slice before serving.
2. Make the Noodles:
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In the same pan, add garlic and cook for 30 seconds.
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Add uncooked egg noodles and pour in the chicken broth.
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Bring to a boil, then reduce to a simmer.
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Cover and cook for about 7–8 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
3. Make It Creamy:
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Stir in the heavy cream, butter, and Parmesan.
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Cook uncovered for another 1–2 minutes until the sauce thickens slightly and coats the noodles.
4. Finish & Serve:
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Add sliced chicken back to the skillet and spoon some sauce over the top.
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Garnish with parsley and extra Parmesan if desired.
🍴 Optional Add-Ins:
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Spinach or peas – stir in during the last few minutes
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Mushrooms – sauté with garlic before adding noodles
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Red pepper flakes – for a little heat
Let me know if you want a lighter, dairy-free, or gluten-free version!
