Chicken and Buttered Noodles in One Pan

 

This easy weeknight meal brings together well-seasoned chicken breasts and tender egg noodles, all cooked in a creamy, comforting sauce. Everything comes together in a single skillet, keeping cleanup fast and stress-free.

One-Pan Chicken with Buttered Noodles

Ingredients

Ingredient	Amount
Boneless, skinless chicken breasts	4
Olive oil	2 tablespoons
Garlic cloves, minced	3
Chicken broth	2 cups
Heavy cream	1 cup
Egg noodles	8 ounces
Butter	3 tablespoons
Grated Parmesan cheese	¼ cup
Salt and pepper	To taste
Fresh parsley	For garnish Instructions Step 1: Sear the Chicken Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 5–6 minutes per side, until golden and fully cooked (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside. Step 2: Build the Sauce Reduce the heat slightly and add the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Step 3: Cook the Noodles Add the egg noodles to the skillet, stirring to fully submerge them in the liquid. Cover and cook for 8–10 minutes, until the noodles are tender and most of the liquid has been absorbed. Step 4: Finish and Serve Stir in the butter and Parmesan cheese until melted and the sauce is smooth. Return the cooked chicken to the pan and warm through for about 1 minute. Garnish with fresh parsley and serve.