One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles is a fantastic meal for busy nights—quick,  creamy, and satisfying! The egg noodles soak up the rich flavors from the  broth and cream, while the butter and Parmesan add a luxurious touch.

For extra flavor, consider adding a splash of white wine when cooking the garlic or tossing in some sautéed mushrooms or spinach.

If you prefer a bit of heat, a pinch of red pepper flakes would complement the creamy sauce nicely. Would you like a variation using bone-in chicken or different pasta?

Ingredients:
4 boneless, skinless chicken breasts
2 tbsp olive oil.

3 garlic cloves, minced
2 cups chicken broth.

1 cup heavy cream8

oz egg noodles

3 tbsp butter
1/4 cup grated Parmesan cheese

Salt and pepper, to taste
Fresh parsley, chopped (optional).

Directions:
Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.

Prepare Noodles: In the same skillet, add garlic and cook until fragrant. Stir in chicken broth and heavy cream, then bring to a simmer.

Add egg noodles, cover, and cook until tender (8-10 minutes).

Combine: Stir in butter and Parmesan cheese until melted and creamy. Return chicken to the skillet to heat through.

Serve: Garnish with parsley and serve warm.

Variations & Tips for One-Pan Chicken with Buttered Noodles

Variations:

Bone-In Chicken: Swap boneless chicken breasts for bone-in thighs or drumsticks. Sear them well, then simmer with the noodles for extra flavor.

Different Pasta: Instead of egg noodles, try fettuccine, penne, or even orzo for a different texture. Adjust the liquid as needed.

Herb-Infused: Add dried Italian seasoning, thyme, or basil to the broth for extra depth of flavor.

Spicy Kick: Stir in red pepper flakes or a dash of cayenne for some heat.

Veggie Boost: Add mushrooms, spinach, peas, or sun-dried tomatoes for extra nutrition and flavor.

Cheese Upgrade: Mix in shredded mozzarella or Gruyère for an even creamier sauce.

Lemon-Garlic Twist: Add fresh lemon juice and zest before serving for a bright, zesty finish.

Bacon Lovers: Stir in crumbled bacon or pancetta for a smoky, savory touch.

Tips:

Golden Chicken: Let the chicken develop a nice sear before flipping—it locks in juices and adds flavor.

Creamy Sauce: Stir the noodles occasionally as they cook to prevent sticking and ensure even absorption of liquid.

Don’t Overcook: Remove from heat once the noodles are just tender to keep them from getting mushy.

Make it Lighter: Swap heavy cream for half-and-half or evaporated milk for a lighter version.

Make it a Casserole: Transfer everything to a baking dish, top with cheese, and broil for a few minutes for a baked version.

Would you like any specific ingredient swaps for dietary preferences?

How to Store One-Pan Chicken with Buttered Noodles

Refrigeration:

Cool Completely: Let the dish cool to room temperature before storing to prevent condensation.

Store Properly: Transfer to an airtight container and refrigerate for up to 3-4 days.

Freezing:

Best for the Chicken Only: While the chicken freezes well, the  creamy sauce and noodles can become grainy or mushy. If freezing, store the chicken separately from the noodles.

Storage Time: Freeze in an airtight container or freezer bag for up to 2 months.

Reheating from Frozen: Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop (Best Method): Warm in a skillet over low heat with a splash of  broth or cream, stirring until creamy.

Microwave: Heat in 30-second intervals, stirring in between, and add a little milk or broth if needed.

Oven (For Large Portions): Cover with foil and bake at 325°F (163°C) for 15-20 minutes until heated through.

Would you like tips on making it ahead for meal prep?