One-Pan Chicken & Buttered Noodles

This One-Pan Chicken with Buttered Noodles is the gold standard for weeknight dinners—minimal cleanup with maximum flavor. By cooking the egg noodles directly in a mixture of chicken broth and heavy cream, the noodles release their starches into the sauce, creating a silky, restaurant-quality glaze that clings to every bite. The final addition of butter and Parmesan transforms the pan drippings into a rich, savory “gold” that perfectly complements the golden-seared chicken.

One-Pan Chicken & Buttered Noodles

Ingredients:

How To Make One-Pan Chicken with Buttered Noodles:

Step 1: Sear the Chicken: Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper. Cook for 5/6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Step 2: Aromatics and Liquids: In the same skillet (don’t wipe out those flavorful brown bits!), add the minced garlic and cook for about 1 minute until fragrant. Pour in the 2 cups of chicken broth and 1 cup of heavy cream. Bring the mixture to a gentle simmer.

Step 3: Cook the Noodles: Add the 8 ounces of egg noodles directly into the simmering liquid. Give them a good stir, cover the pan with a lid, and cook for 8/10 minutes. The noodles should be tender and most of the liquid should be absorbed into a thick sauce.

Step 4: Emulsify the Sauce: Stir in the 3 tablespoons of butter and 1/4 cup of Parmesan cheese. Continue stirring until the cheese is melted and the sauce is glossy and smooth.

Step 5: Combine and Serve: Nestle the cooked chicken breasts back into the pan and let them sit for 1/2 minutes to warm through. Garnish with plenty of fresh parsley and an extra crack of black pepper.