One Pan Chicken Buttered Noodles (Printable)

Tender chicken over buttery noodles in one pan

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons olive oil

→ Noodles

07 - 8 oz egg noodles

→ Sauce & Finishing

08 - 3 cups low-sodium chicken broth
09 - 3 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped
12 - ½ cup grated Parmesan cheese (optional)

# Directions:

01 - Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken to a plate.
03 - In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom.
04 - Add egg noodles to the pan, stirring to submerge. Nestle the seared chicken breasts on top. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles once or twice until tender and chicken reaches 165°F.
05 - Remove chicken and set aside. Stir butter, parsley, and Parmesan into the noodles until melted and glossy. Slice or serve chicken breasts whole over the noodles, garnished with extra parsley.

# Expert Suggestions:

01 -
  • The noodles cook directly in the same pan as the chicken, absorbing all those flavorful pan juices that usually get washed down the drain
  • Everything comes together in 35 minutes with only one pan to clean, making it perfect for those nights when you want comfort food without the kitchen chaos
02 -
  • I once tried to skip the searing step and put raw chicken directly into the broth, and the entire dish turned out gray and sad—take the extra few minutes to develop that color
  • The noodles will continue absorbing liquid even after you turn off the heat, so if the sauce looks a little thick early on, don't panic
03 -
  • Let the chicken rest for 5 minutes after cooking so those juices redistribute instead of running all over your plate
  • Use freshly grated Parmesan instead of the pre-shredded stuff—it melts into the sauce so much better

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