One-Pan Chicken with Buttered Noodles 9 Perfect Secrets

Introduction

One-Pan Chicken with Buttered Noodles is the weeknight win you make when dinner needs to be fast, creamy, and low effort. I am Chef Andrew, and this skillet method delivers restaurant flavor with simple moves you can nail on the first try. We start by searing seasoned chicken in olive oil until the surface is deeply golden. That color means flavor and it leaves flavorful fond on the pan. Garlic goes in briefly to bloom its aroma, then chicken broth and a splash of cream turn the fond into a silky base that will hug every noodle.

Here is the smart part. The egg noodles cook right in that broth and cream, releasing starch that naturally thickens the sauce. No separate pot. No draining. Just a steady simmer with the lid on and a quick stir once or twice so nothing sticks. Finish with cold butter and a shower of Parmesan to emulsify the sauce until it looks glossy and coats the back of a spoon. Slide the chicken back in to warm through and catch that buttery sheen, then scatter fresh parsley for color and lift.

You get juicy chicken, slurpable noodles, and a sauce that tastes far richer than the few ingredients suggest. One pan, minimal dishes, dinner in about thirty minutes. That is the kind of kitchen math I love.

One-Pan Chicken with Buttered Noodles 9 Perfect Secrets

Andrew BELLETT

Fast, creamy, and family-friendly. Juicy seared chicken rests on glossy butter-Parmesan noodles cooked right in broth and cream for maximum flavor with minimal cleanup.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rest Time 5 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Equipment

• Large Skillet with Lid
• Tongs
• Wooden spoon
• Measuring Cups and Spoons
• Instant-read thermometer
• Fine grater or microplane

Ingredients

  

For the Chicken

• 4 boneless skinless chicken breasts pat dry; slice thick breasts into cutlets if needed
• kosher salt to taste
• black pepper to taste
• 2 tbsp olive oil

For the Sauce and Noodles

• 3 cloves garlic minced
• 2 cups chicken broth low sodium preferred
• 1 cup heavy cream
• 8 oz egg noodles
• 3 tbsp butter cold, for finishing
• 0.25 cup Parmesan cheese finely grated

To Finish

• fresh parsley chopped, for garnish

Instructions

 

• Season the chicken. Pat 4 chicken breasts dry. Season both sides with kosher salt and black pepper.
• Heat the skillet. Add 2 tablespoons olive oil to a large lidded skillet over medium high heat until the oil shimmers.
• Sear the chicken. Add the breasts and cook 5 to 6 minutes per side until deeply golden and the thickest part reads 160 to 165°F. Transfer to a plate and tent loosely with foil. Do not wipe out the pan.
• Bloom the garlic. Lower heat to medium. Add 3 minced garlic cloves and stir 20 to 30 seconds until fragrant.
• Deglaze and reduce. Pour in 2 cups chicken broth. Scrape up browned bits with a wooden spoon. Simmer 2 minutes.
• Add the cream. Stir in 1 cup heavy cream and bring to a gentle simmer. Look for small bubbles at the edges.
• Cook noodles in the sauce. Add 8 oz egg noodles and press to submerge. Cover and cook 8 to 10 minutes, stirring once or twice, until just tender. The starch will naturally thicken the sauce.
• Adjust consistency. If the pan looks dry before noodles are done, add a splash of broth. If the sauce is thin after noodles are tender, simmer uncovered 1 to 2 minutes until it lightly coats a spoon.
• Finish the sauce. Off heat, stir in 3 tablespoons cold butter until glossy. Add 1/4 cup finely grated Parmesan and stir until smooth. Taste and adjust salt and pepper.
• Return chicken and serve. Slice or leave whole. Nestle into the noodles and spoon sauce over the top. Rest 5 minutes. Garnish with chopped parsley and serve warm.

Notes

Variations: Use boneless thighs for extra juiciness. Stir in peas for the last 2 minutes or fold in baby spinach off heat. Sautéed mushrooms are a great add-in after searing the chicken.
Texture tips: Keep the simmer gentle to prevent splitting. Stir once or twice as noodles cook to prevent sticking.
If sauce splits: Remove from heat and whisk in 1 tablespoon cold cream until smooth, then warm gently.
Gluten-free: Use gluten-free egg noodles; if needed, whisk 1 teaspoon cornstarch into 2 tablespoons cream and simmer briefly to thicken.
Storage: Refrigerate in an airtight container 3 to 4 days. Reheat gently with a splash of broth or milk to re-silken the sauce.

Keyword 30 Minute Meal, Buttered Noodles, Creamy Chicken, One Pot, One-Pan Chicken, Skillet dinner

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Why You’ll Love This Recipe – One-Pan Chicken with Buttered Noodles-

• Quick comfort
  Thirty minutes from sear to serve. One skillet. Minimal dishes. Maximum payoff on a busy night.
• Pantry friendly
  Chicken, broth, cream, butter, garlic, egg noodles, Parmesan. Nothing fussy, just smart technique.
• Deeper flavor with simple steps
  Searing the chicken first builds a browned fond that becomes the base of a rich pan sauce.
• Sauce that truly clings
  The noodles simmer in broth and cream so their starch naturally thickens the sauce. No separate pot and no draining.
• Creamy without feeling heavy
  The broth to cream ratio keeps the sauce silky and balanced while butter and Parmesan add shine and body.
• Family approved
  Mild garlic butter flavor that kids love. Easy to boost for adults with black pepper, chili flakes, or lemon zest.
• Easy to impress
  Slice the chicken and fan it over glossy noodles, finish with parsley and extra Parmesan for a polished plate.
• Reliable results
  Clear visual cues for doneness and a simple 165°F target for the chicken help you nail it every time.

Ingredients Needed for One-Pan Chicken with Buttered Noodles

For the Chicken

• 4 boneless skinless chicken breasts
  Pat dry for better browning. If very thick, slice horizontally into cutlets for even cooking.
• Salt and black pepper to taste
  Season both sides generously.
• 2 tablespoons olive oil
  High enough smoke point for a solid sear.

For the Sauce and Noodles

• 3 garlic cloves, minced
  Bloom briefly so the flavor stays sweet, not bitter.
• 2 cups chicken broth
  Low sodium lets you control seasoning at the end.
• 1 cup heavy cream
  Gives the sauce body and a silky finish.
• 8 ounces egg noodles
  Cook directly in the skillet so their starch naturally thickens the sauce.
• 3 tablespoons butter
  Add off heat for a glossy, emulsified sauce.
• 1/4 cup Parmesan cheese, grated
  Finely grate for quick melting and a savory boost.

To Finish

• Fresh parsley, chopped
  Garnish for color and a clean herbal lift.

How to Make One-Pan Chicken with Buttered Noodles

1. Season and prep the chicken
   Pat 4 chicken breasts dry with paper towels. Season both sides with salt and black pepper. Dry surface equals better browning and juicier centers.
2. Heat the skillet for a good sear
   Add 2 tablespoons olive oil to a large skillet with a lid. Warm over medium high until the oil looks shimmery and moves easily across the pan.
3. Sear the chicken
   Lay the chicken in the hot oil without crowding. Cook 5 to 6 minutes per side until deeply golden and the thickest part reads 160 to 165°F on an instant read thermometer. Transfer to a plate and loosely tent with foil. Do not wash the pan. The browned bits are flavor.
4. Bloom the garlic
   Lower heat to medium. If the pan looks dry, add 1 teaspoon oil. Add 3 minced garlic cloves. Stir 20 to 30 seconds until fragrant. Do not let it brown.
5. Deglaze and build the base
   Pour in 2 cups chicken broth. Scrape up the browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.
6. Add cream and bring to a gentle simmer
   Stir in 1 cup heavy cream. Bring the liquid to a steady simmer, not a rolling boil. Look for small bubbles around the edges.
7. Cook the noodles in the sauce
   Add 8 ounces egg noodles. Press them into the liquid so they are mostly submerged. Cover the skillet. Cook 8 to 10 minutes, stirring once or twice so the noodles cook evenly and do not stick. The starch that releases will naturally thicken the sauce.
8. Adjust the consistency
   If the noodles are almost tender but the pan looks dry, add a splash of broth. If the sauce seems thin once the noodles are tender, simmer uncovered 1 to 2 minutes, stirring, until it lightly coats the back of a spoon.
9. Emulsify for a glossy finish
   Take the skillet off the heat. Stir in 3 tablespoons cold butter until melted and the sauce looks silky. Sprinkle in 1/4 cup finely grated Parmesan and stir until smooth. Taste and adjust salt and pepper.
10. Return the chicken and finish
    Slice the chicken or keep the breasts whole. Nestle them back into the noodles. Spoon sauce over the top and let the residual heat warm the chicken for 1 to 2 minutes until it reaches 165°F if not already there. Shower with chopped fresh parsley.
11. Serve with chef cues
    The sauce should cling to noodles with a light sheen, the chicken should be juicy when sliced, and the noodles should be tender with a little bite. If you prefer a looser sauce, whisk in a tablespoon or two of hot broth just before serving.

Tools You’ll Need
Large lidded skillet, tongs, wooden spoon, instant read thermometer, microplane or fine grater for Parmesan.

Serving and Storage Tips of One-Pan Chicken with Buttered Noodles

How to serve it best of One-Pan Chicken with Buttered Noodles

• Slice the chicken and fan it over the noodles for clean presentation.
• Spoon extra sauce over the top, then finish with more Parmesan and parsley.
• Add a squeeze of lemon or a light zest for brightness.
• For a fuller plate, serve with steamed green beans, roasted broccoli, or a simple arugula salad.

Make it company worthy of One-Pan Chicken with Buttered Noodles

• Warm shallow bowls so the sauce stays silky.
• Grind fresh black pepper at the table.
• Offer chili flakes and extra grated Parm so guests can tune heat and savoriness.

Batch size and holding of One-Pan Chicken with Buttered Noodles

• The skillet serves 4 to 6. If holding for a few minutes, keep it on very low heat and stir in a splash of broth to keep the sauce loose.

Storage of One-Pan Chicken with Buttered Noodles

• Cool to room temperature within 30 minutes.
• Refrigerate in an airtight container for 3 to 4 days.
• For best texture, store chicken and noodles together with enough sauce to coat.

Reheating of One-Pan Chicken with Buttered Noodles

• Skillet method: add a splash of broth or milk, warm over low heat while stirring until the sauce loosens and turns glossy again.
• Microwave: heat in short bursts at 50 to 60 percent power, stirring once or twice, then finish with a teaspoon of broth if needed.
• Avoid high heat, which can split the cream and turn noodles soft.

Freezing of One-Pan Chicken with Buttered Noodles

• Not ideal because cream sauces can separate and noodles can soften. If you must, freeze portions for up to 1 month and reheat gently with extra cream or broth to restore the emulsion.

Helpful Notes of One-Pan Chicken with Buttered Noodles

• Choose the right cut
  Thick chicken breasts can be sliced into cutlets for even cooking. Boneless thighs work well too and stay very juicy.
• Pat dry for better browning
  Moisture on the surface steams the meat. Drying the chicken first gives you a deeper golden crust and more flavorful fond.
• Season in layers
  Salt and pepper the chicken before searing, then taste the sauce at the end. Parmesan is salty, so adjust gently.
• Garlic control
  Add garlic to a medium hot pan for only 20 to 30 seconds until fragrant. If it browns, it can turn bitter.
• Sauce insurance
  Keep the liquid at a gentle simmer, not a boil. Stir in cold butter off heat to emulsify. If the sauce looks thin after the noodles are tender, simmer uncovered 1 to 2 minutes until it coats a spoon.
• If the sauce splits
  Take the pan off heat. Whisk in 1 tablespoon cold cream or a teaspoon of Dijon until smooth, then warm gently.
• Noodle know how
  Stir once or twice while simmering so strands do not clump. If the pan looks dry before noodles are done, add a splash of broth.
• Pasta swaps
  Wide egg noodles are classic. Fettuccine or rotini also work. Start with the same liquid, then add small splashes of broth if needed until the pasta is just tender.
• Vegetable add ins
  Stir in peas for the final 2 minutes, or fold in baby spinach off heat so it wilts. Sautéed mushrooms are excellent added after searing the chicken.
• Brighten the finish
  A little lemon zest or a squeeze of lemon lifts the richness without making the sauce thin.
• Gluten free option
  Use gluten free egg noodles. If the sauce needs help thickening, whisk 1 teaspoon cornstarch into 2 tablespoons cream, then stir in and simmer briefly.
• Lactose friendly tweak
  Use lactose free cream and butter. Ghee also works if you tolerate clarified butter.
• Pan size and lid
  A 12 inch skillet with a tight lid gives room for the noodles to cook evenly. If your lid is loose, place a sheet of foil under it to trap steam.
• Cheese matters
  Finely grate real Parmesan so it melts fast and smooth. Pre shredded cheese can clump.
• Make it crispy on top
  For a little crunch, toast fresh breadcrumbs in a bit of butter and sprinkle over bowls at the table.

Conclusion of One-Pan Chicken with Buttered Noodles

As a chef, I love recipes that respect your time and still deliver real comfort. One-Pan Chicken with Buttered Noodles is exactly that kind of dinner. You get juicy, well seasoned chicken and a glossy butter Parmesan sauce that clings to every strand of noodle. The method is friendly and efficient. Sear first for deep flavor, bloom the garlic gently, then let the noodles simmer right in the broth and cream so their starch naturally thickens the sauce. No extra pot, no draining, fewer dishes at the end of the night.

Two big wins make this a keeper. First, one pan cooking. From sear to sauce to noodles, everything happens in the same skillet, which means less cleanup and more time at the table. Second, reliable texture. The sauce is silky without feeling heavy, the noodles are tender with a little bite, and the chicken stays moist because you control heat and watch simple visual cues. You can keep the flavors classic for kids or turn up the personality with lemon zest, chili flakes, or a handful of peas or spinach.

If you made this, I would love to hear how it went. Please leave a comment and add a star rating. Your feedback helps other home cooks find the recipe and cook it with confidence. If you took a photo, share it on Pinterest or Facebook and tag it so I can celebrate your plate.

Let’s spark some ideas for next time. Did you use chicken breasts or swap in thighs? Did you add vegetables, and if so, which ones worked best in your kitchen? How did you finish the dish at the table, extra Parmesan, a squeeze of lemon, a crack of pepper? Tell me what you tried and what you would change. Your tips help this recipe travel well from one busy home to another, which is exactly how weeknight classics are born.

Frequently Asked Questions of One-Pan Chicken with Buttered Noodles