One-Pan Chicken with Buttered Noodles is the kind of meal that reminds me why simple cooking is often the best cooking. After years of feeding a busy family, I’ve learned that the most beloved dinners aren’t always the fanciest – they’re the ones that bring everyone to the table without keeping you stuck in the kitchen for hours.
There’s something magical about watching a skillet transform basic pantry staples into a complete meal. I remember the first time I made this dish on a particularly hectic Tuesday evening – three kids with different after-school activities, a kitchen that needed cleaning, and about thirty minutes before everyone needed to be fed. I pulled out my trusty large skillet, some chicken breasts, and a bag of egg noodles, and what emerged was pure comfort. The butter melted into the garlic-infused broth, coating each noodle with rich flavor, while the seasoned chicken rested on top like a crown. My youngest declared it “better than restaurant food,” and honestly, I had to agree. The best part? Just one pan to wash. Time to get our hands cooking!
What Makes This One-Pan Chicken Recipe So Special
I’ve made this One-Pan Chicken with Buttered Noodles countless times over the years, and it’s become one of those reliable recipes that never lets me down. Whether I’m cooking for my grandchildren or hosting Sunday dinner, this chicken and noodles dish delivers every single time.
Here’s why this recipe belongs in your regular rotation:
- Minimal cleanup means more family time – Everything cooks in one skillet, so you’ll spend less time scrubbing dishes and more time enjoying your evening
- Uses pantry staples you likely have – Chicken breasts, egg noodles, butter, and basic seasonings create restaurant-quality flavor without a special shopping trip
- Comes together in just 30 minutes – Perfect for those busy weeknights when you need dinner on the table fast but don’t want to sacrifice flavor
- Kid-friendly and crowd-pleasing – The buttery, garlicky noodles appeal to even the pickiest eaters, while the seasoned chicken satisfies adults
- Incredibly versatile and adaptable – You can easily add vegetables, swap pasta types, or adjust seasonings to suit your family’s preferences
- Budget-friendly without tasting cheap – This recipe proves that simple ingredients, when cooked properly, create meals that feel special
After making this dish for years, I’ve found that it’s become my go-to answer when someone asks, “What should I make for dinner tonight?”
Ingredient Spotlight
Understanding what each ingredient brings to this dish helps you appreciate why this simple recipe works so beautifully together.
Parmesan cheese adds a salty, nutty finishing touch that elevates the buttered noodles from simple to special, though the dish is delicious even without it.
Boneless, skinless chicken breasts provide lean protein that cooks quickly and evenly, creating a satisfying main component that pairs perfectly with the buttery noodles. I always choose chicken breasts that are similar in size so they cook at the same rate.
Olive oil creates the foundation for browning the chicken, adding a subtle fruity flavor while preventing sticking and ensuring that beautiful golden crust we’re looking for.
Garlic powder, onion powder, and paprika form the seasoning blend that gives the chicken its savory depth and warm color. In my kitchen, I prefer using this trio because it provides consistent flavor without the prep work of fresh ingredients.
Chicken broth serves as the cooking liquid for the noodles, infusing them with rich, savory flavor instead of plain water – this is where much of the dish’s comfort-food appeal comes from.
Egg noodles are my pasta of choice here because their tender texture and wide shape hold onto the butter and garlic mixture beautifully, creating that classic comfort-food experience. If you’re looking for other pasta options, my Garlic Beef Bowtie Pasta uses a different shape that also works wonderfully with butter-based sauces.
Unsalted butter adds richness and carries the garlic flavor throughout the dish. I always choose unsalted so I can control the salt level in the final dish.
Fresh garlic brings aromatic, pungent flavor that mellows when sautéed in butter, creating that irresistible aroma that fills your kitchen and makes everyone ask, “What’s for dinner?”
How to Make One-Pan Chicken with Buttered Noodles
Step 1. I always start by seasoning both sides of the chicken breasts generously with garlic powder, onion powder, paprika, salt, and pepper – don’t be shy here, as this is where your flavor foundation begins.
Step 2. Heat the olive oil in your large skillet over medium heat until it shimmers slightly, then add the chicken breasts and cook for 5-6 minutes per side until they’re golden brown and reach an internal temperature of 165°F, then remove and set aside to rest.
Step 3. Betty’s tip: Don’t wipe out the skillet after removing the chicken – those browned bits (called fond) add incredible flavor to your noodles. Pour in the chicken broth and bring it to a gentle simmer, scraping up any stuck-on bits with your spoon.
Step 4. After years of making this, I’ve learned that stirring the egg noodles into the simmering broth and making sure they’re fully submerged is crucial for even cooking – cover the skillet and let them cook for 7-8 minutes until al dente.
Step 5. While the noodles are cooking, I melt the butter in a small pan over medium heat and add the minced garlic, sautéing for just 1-2 minutes until fragrant but not browned – burned garlic tastes bitter, so watch it closely.
Step 6. Through trial and error, I learned that adding the butter-garlic mixture to the cooked noodles while they’re still hot ensures the butter coats every strand evenly. Stir in the Parmesan cheese if using, and toss everything together.
Step 7. Slice the rested chicken breasts on a slight diagonal – this creates more surface area and makes the presentation prettier – then arrange the slices over the buttered noodles.
Step 8. The key I discovered is garnishing with fresh parsley right before serving, as it adds a pop of color and a fresh, herbaceous note that brightens the rich, buttery flavors.
Keeping This Recipe Fresh
Leftovers of this One-Pan Chicken with Buttered Noodles actually reheat beautifully, making it perfect for meal prep or enjoying the next day.
For refrigerator storage, I typically transfer any leftovers to an airtight container within two hours of cooking and store them for up to 3-4 days. The noodles will absorb some of the moisture as they sit, so they might seem a bit drier, but adding a splash of chicken broth when reheating solves that issue completely. I like to store the chicken and noodles together, though separating them works too if you prefer.
Betty’s freezing method works well because this dish holds up nicely in the freezer for up to 3 months. I portion it into individual servings in freezer-safe containers, which makes weekday lunches incredibly easy. The key is letting everything cool completely before freezing and leaving a bit of space at the top of the container for expansion. To thaw, move it to the refrigerator overnight, and it’ll be ready to reheat the next day.
For the best texture, I reheat by transferring the chicken and noodles to a skillet over medium-low heat with 2-3 tablespoons of chicken broth or water to restore moisture. Cover and heat for about 5-7 minutes, stirring occasionally, until warmed through. If you’re in a hurry, the microwave works too – just add a splash of liquid, cover loosely, and heat in 1-minute intervals, stirring between each, until hot.
Perfect Partners for One-Pan Chicken with Buttered Noodles
This comforting chicken and noodles dish pairs beautifully with sides that add freshness, crunch, or a bit of acidity to balance the rich, buttery flavors.
Side Dish Options:
- Fresh green salad with simple vinaigrette – The crisp, acidic greens cut through the richness of the buttered noodles and provide a refreshing contrast that lightens the overall meal. Try my Christmas Salad Recipe for a festive twist with cranberries and pecans.
- Garlic bread or crusty baguette – Perfect for soaking up every last bit of that garlicky butter sauce, plus it adds a satisfying crunch that complements the tender noodles.
- Roasted vegetables like carrots, broccoli, or asparagus – The caramelized edges and natural sweetness of roasted vegetables add color, nutrition, and a textural contrast to the soft pasta. My Garlic Butter Chicken with Broccoli shows how well this vegetable pairs with similar flavors.
- Steamed green beans with lemon – The bright, citrusy note from the lemon brings a fresh element that pairs beautifully with the savory chicken, and my family especially loves this combination in spring and summer.
- Caesar salad – The creamy, garlicky dressing echoes the flavors in the buttered noodles while the crisp romaine adds crunch and the Parmesan ties everything together nicely.
- Honey-glazed carrots – The subtle sweetness creates a pleasant contrast to the savory main dish, and the tender-crisp carrots add both color and a different textural element to your plate.
FAQs
I recommend using boneless, skinless chicken thighs if you prefer – they’ll stay even more tender and juicy, though you may need to adjust the cooking time slightly since thighs can be thicker.
Many home cooks find success with penne, rotini, or even fettuccine as substitutes for egg noodles in this One-Pan Chicken recipe – just adjust the cooking time according to the package directions.
Betty’s solution is to cook the chicken ahead and store it separately, then make the noodles fresh when you’re ready to serve, as noodles can get mushy when sitting in liquid for too long.
One-Pan Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Season both sides of the chicken breasts generously with garlic powder, onion powder, paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F) and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they are fully submerged in the broth.
- Cover and cook the noodles for 7-8 minutes, or until the noodles are al dente and most of the liquid has been absorbed.
- While the noodles are cooking, melt the butter in a separate small pan over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant and golden.
- Once the noodles are cooked, add the butter and garlic mixture to the skillet with the noodles. Stir in the Parmesan cheese (if using) and toss to combine.
- Slice the cooked chicken and arrange it on top of the noodles.
- Garnish with fresh parsley and serve immediately while hot.
