One pan chicken with buttered noodles is the ultimate comfort meal for busy weeknights. It brings together seared, juicy chicken and creamy egg noodles in a single skillet, saving time on prep and cleanup without sacrificing flavor. In this article, you’ll discover how to make a crowd-pleasing version that’s rich, savory, and done in 30 minutes. We’ll also cover which noodles work best, how to enhance flavor, and expert answers to the top buttered noodle questions from home cooks like you. If you’re craving something simple yet deeply satisfying, this dish delivers.
PrintOne Pan Chicken with Buttered Noodles: A Creamy Weeknight Hero
A creamy, comforting one pan chicken with buttered noodles recipe that comes together fast with simple ingredients—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One Pan
- Cuisine: American
Ingredients
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons butter, divided
3 garlic cloves, minced
2 cups chicken broth
1 cup heavy cream
8 oz wide egg noodles
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Sear until golden and cooked through, about 5–6 minutes. Remove and set aside.
2. In the same skillet, add 2 tablespoons of butter and garlic. Cook until fragrant, about 30 seconds.
3. Add chicken broth and heavy cream. Stir to combine, then add egg noodles.
4. Bring to a simmer. Cover and cook noodles, stirring occasionally, for 8–10 minutes or until tender.
5. Return chicken to the pan. Stir in remaining butter and Parmesan. Cook another 2 minutes until sauce thickens.
6. Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
Use low-sodium broth to control saltiness.
Add vegetables like spinach or broccoli for extra nutrition.
Stir in cream cheese for an even richer sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
Cooking One Pan Chicken and Buttered Noodles the Right Way
Step-by-step, no fuss cooking method
Making one pan chicken and buttered noodles is all about timing and keeping things simple. Start by heating olive oil in a large skillet. Add your chicken—cut into bite-sized pieces—and sear it until it’s golden brown on all sides. Season generously with salt, pepper, and garlic powder. Remove the chicken and set it aside on a plate.
In the same skillet, melt butter and toss in minced garlic. Let it cook just until fragrant—about 30 seconds. Then pour in chicken broth and heavy cream. Stir in the egg noodles and bring everything to a gentle simmer. Cover the pan and let the noodles cook, stirring occasionally so nothing sticks.
After about 8–10 minutes, when the noodles are tender and most of the liquid has thickened into a sauce, return the chicken to the skillet. Add grated Parmesan cheese and a touch more butter to make it rich and creamy. Taste for seasoning and adjust with more salt or pepper if needed.
Ingredient choices that make a difference
For the chicken, boneless, skinless breasts are the leanest option, but thighs work great if you want extra juiciness. When it comes to noodles, wide egg noodles are traditional for buttered noodles—they cook quickly and soak up flavor well.
A key trick? Use low-sodium chicken broth so the final dish doesn’t end up overly salty. If you’re out of cream, you can sub in half-and-half or a little cream cheese blended with milk. And don’t skip the Parmesan—it adds that nutty, savory depth that ties everything together.
Try pairing this with other one-dish favorites like my lemon basil chicken and rice or spiced lentil and turkey skillet for your meal rotation.
Flavor Boosting & Customizing One Pan Chicken with Buttered Noodles
How to add more flavor to buttered noodles
While butter and Parmesan make a delicious base, a few small additions can turn your one pan chicken with buttered noodles from good to irresistible. Start with fresh garlic sautéed in butter—it brings out a rich, mellow depth. A splash of lemon juice or white wine added to the broth adds brightness that balances the cream.
For a little heat, toss in crushed red pepper flakes or a pinch of cayenne with your garlic. You can also stir in Dijon mustard with the cream for a subtle tang that elevates the sauce without overpowering it.
Fresh herbs are another quick win. Chopped parsley or basil sprinkled over the finished dish adds color and freshness. A touch of thyme or rosemary cooked with the chicken adds warmth and complexity. And if you want to intensify the umami, try stirring in a teaspoon of miso paste or a dash of Worcestershire sauce during simmering.
Easy swaps and add-ins
One of the best parts of this meal is how flexible it is. You can swap out the egg noodles for fettuccine or rotini—just adjust the liquid and simmer time. If you’re craving veggies, stir in spinach, peas, or chopped broccoli during the last few minutes of cooking. They’ll steam perfectly in the creamy sauce without needing a second pan.
For extra protein, consider stirring in white beans or doubling the chicken. Want a richer sauce? A little cream cheese whisked into the broth adds velvety body. You can even sprinkle bacon crumbles on top for a smoky finish.
Looking for more ideas like this? My creamy garlic chickpea skillet and rosemary chicken pasta bake also offer bold flavor with minimal prep.
Serving, Storage & Cleanup for One Pan Chicken with Buttered Noodles
Effortless cleanup and practical serving tips
One of the best perks of one pan chicken with buttered noodles? Cleanup is a breeze. Since you’re only using one skillet, there’s no separate pot for boiling noodles or extra bowls for mixing sauce. A quick rinse and wipe down is all it takes.
When serving, consider a sprinkle of extra Parmesan and freshly cracked pepper for an elegant finish. If you want a side, a simple green salad with lemon vinaigrette or roasted asparagus makes a nice contrast to the creamy noodles. But truthfully, this dish holds its own—it’s satisfying without fuss.
It also plates beautifully. The golden chicken nestled into glossy buttered noodles looks rustic and homey, perfect for family dinners or casual entertaining.
Smart storage and make-ahead tips
This dish keeps well, making it ideal for meal prep. Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth or milk before microwaving or warming on the stove. This loosens the sauce and keeps the noodles from drying out.
You can even make parts ahead. Cook the chicken in advance, store it separately, and then reheat it during the noodle simmer. Or pre-chop garlic and portion your noodles ahead of a busy night. Everything comes together in 30 minutes flat.
Avoid freezing the full dish, as the cream sauce can split. But you can freeze just the cooked chicken and reheat it in a fresh pan of noodles later.
For other easy make-ahead recipes, check out my chicken and spinach skillet bake or turkey zucchini pasta skillet—both reheat like a dream.
FAQ: One Pan Chicken with Buttered Noodles
What noodles are good for buttered noodles?
Wide egg noodles are a classic choice because they cook quickly and hold buttery sauces well. Fettuccine and rotini also work, especially if you’re looking for a different texture. Just make sure to adjust the liquid and cook time if you swap them in.
Is it better to cook pasta separately?
For this one pan chicken with buttered noodles recipe, no. Cooking the noodles in the same pan builds flavor and saves time. The noodles absorb the broth, cream, and seasoning, giving you a more cohesive, rich dish with fewer dishes to wash.
What noodles to use for buttered noodles?
Egg noodles are the top pick for their tender bite and quick cooking time. They’re also great at soaking up creamy sauces. If you prefer a firmer texture, try al dente penne or even whole wheat pasta for a heartier twist.
How to make simple chicken noodles?
To make simple chicken noodles, start by sautéing diced chicken in a bit of oil with salt and pepper until cooked through. In the same pan, add butter and minced garlic, then stir in chicken broth and uncooked egg noodles. Let the noodles simmer until tender, stirring occasionally. Finish by adding a touch of cream or milk and Parmesan cheese for extra flavor. It’s a one-pan, 30-minute meal that’s satisfying, easy, and family-friendly.
Conclusion
One pan chicken with buttered noodles isn’t just another weeknight dinner—it’s the kind of meal that feels like a win every single time. You get juicy chicken, creamy noodles, and a flavor-packed sauce, all from one skillet and with very little cleanup. Whether you’re cooking for yourself, your family, or meal prepping for the week, this dish delivers big comfort with minimal effort.
If this recipe brings ease and flavor into your week like it does mine, make sure to explore more quick protein meals at ProteinMealsDaily.com. Let’s keep making food that fuels your life—deliciously and simply.
