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Easy One-Pan Chicken with Creamy Buttered Noodles
This One-Pan Chicken with Buttered Noodles is a delicious and easy weeknight meal featuring juicy pan-seared chicken, buttery noodles, and a light, flavorful sauce. Everything cooks in one pan, making it a fuss-free dinner option the whole family will love!
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts (or 4 small ones)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the Buttered Noodles:
- 8 ounces egg noodles or pasta of choice
- 3 tablespoons butter
- 2 cloves garlic minced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning optional
- 1 ½ cups chicken broth
- ¼ cup heavy cream optional, for extra richness
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the Chicken:
- Slice chicken breasts in half lengthwise (if large) to create thinner cutlets.
- Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side, until golden brown and fully cooked (internal temp 165°F/75°C). Remove and set aside.
- Make the Buttered Noodles:
- In the same skillet, melt 2 tablespoons butter and sauté garlic for 30 seconds, until fragrant.
- Add chicken broth, salt, pepper, and Italian seasoning. Bring to a simmer.
- Stir in uncooked egg noodles, cover, and cook for 8-10 minutes, stirring occasionally, until noodles are tender and liquid is mostly absorbed.
- Stir in heavy cream (if using), Parmesan cheese, and remaining butter. Mix well.
- Finish And Serve:
- Slice or return the chicken to the pan, nestling it into the noodles.
- Garnish with fresh parsley and serve warm!
Notes
Make It Creamier: Add more heavy cream or an extra tablespoon of butter for a richer sauce.
Lighter Option: Use whole wheat pasta and swap heavy cream for low-fat milk.
Extra Flavor: Add a squeeze of lemon juice or sprinkle red pepper flakes for a slight kick.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Lighter Option: Use whole wheat pasta and swap heavy cream for low-fat milk.
Extra Flavor: Add a squeeze of lemon juice or sprinkle red pepper flakes for a slight kick.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 500kcalCarbohydrates: 40gProtein: 35gFat: 18gSodium: 750mg