One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles turns a childhood favorite into a complete, grown-up dinner. Tender chicken breast pieces are seared until golden, then simmered alongside egg noodles in a rich, garlicky chicken broth. As the noodles cook, they release starch into the broth, creating a silky, buttery sauce that coats everything perfectly.

It’s simple, savory, and incredibly comforting. Because it’s all made in one skillet, cleanup is minimal, and the flavor is maximized. The chicken isn’t boiled; it’s seared and then returned to the pan, ensuring juicy meat and distinct textures.

Why You’ll Love This Recipe

The Emulsified Sauce

There’s no heavy cream in this recipe, yet it tastes creamy. The combination of butter, starchy pasta water, and parmesan cheese creates an emulsion that is lighter than Alfredo but richer than plain broth.

Kid-Friendly & Adult-Approved

Kids love buttered noodles. Adults love savory chicken and garlic. This dish bridges the gap, offering a meal that the whole family will eat without complaint.

Ingredient Highlights & Substitutions

Essential Ingredients

Chicken Breast: Cut into bite-sized cubes.
Egg Noodles: Wide or extra-wide egg noodles are essential for that classic texture.
Butter: The main flavor component.
Chicken Broth: Low sodium allows you to control the salt.
Garlic: Fresh minced garlic sautéed in the butter.
Parmesan Cheese: Freshly grated to finish the sauce.
Parsley: Fresh herbs brighten the dish.

Smart Substitutions

You can use rotisserie chicken (add at the end). Fusilli or bowtie pasta works if you don’t have egg noodles (adjust liquid slightly). For veggies, add peas or broccoli in the last few minutes of cooking.

For another creamy, high-protein pasta dish, check out this High Protein Creamy Rotisserie Chicken Broccoli Pasta for a similar comforting vibe.

Step-by-Step Instructions

Prep Phase

Cut chicken into 1-inch pieces. Season with salt, pepper, and garlic powder. Mince garlic. Chop parsley.

Cooking Phase

Melt 1 tbsp butter in a large deep skillet over medium-high heat. Add chicken and sear until browned and cooked through (5-6 mins). Remove chicken to a plate.
In the same skillet, add remaining butter and garlic. Sauté 30 seconds.
Pour in chicken broth and bring to a boil, scraping up browned bits (fond).
Add the uncooked noodles. Ensure they are submerged. Cover, reduce heat to low, and simmer for 6-8 minutes until noodles are tender and most liquid is absorbed.
Finish: Remove from heat. Do not drain! The liquid is the sauce. Stir in the cooked chicken and parmesan cheese. Toss until creamy. Garnish with parsley.

Pro Tips for Perfect Results

Technique Secrets

Don’t Overcook Noodles: Egg noodles cook fast. If you leave them too long, they turn to mush. Check them early.
Resting: Let the dish sit for 2 minutes after adding the cheese. The sauce will thicken as it cools slightly.

Common Mistakes to Avoid

Letting the liquid boil away completely before the noodles are done. If it gets too dry, add a splash more broth or water. You need a little liquid left to make the sauce.

Ingredient	Flavor	Texture
Butter	Rich/Salty	Silky
Egg Noodles	Neutral	Soft/Chewy
Garlic	Savory	–
Parmesan	Umami	Melty

Serving Ideas & Pairings

Presentation & Plating

Serve in bowls with extra cracked pepper.

Pairing Suggestions

Roasted asparagus or a side salad.

Frequently Asked Questions

Can I use dried herbs?
Yes, add dried parsley or Italian seasoning with the broth.

Is it creamy?
It’s glossy and buttery, but not heavy like Alfredo.

Conclusion

One-Pan Chicken with Buttered Noodles is simple comfort food done right. It transforms humble ingredients into a satisfying dinner with zero stress.