One-Pan Chicken with Buttered Noodles (Creamy & Comforting!)

Juicy chicken, tender noodles, and a rich buttery sauce—all cooked in one pan for easy cleanup!

Contents

📝 Ingredients

For the Chicken & Noodles:

2 boneless, skinless chicken breasts (or thighs), sliced into cutlets
8 oz (225g) egg noodles (or pasta of choice)
3 cups chicken broth
½ cup heavy cream (or half-and-half)
4 tbsp butter, divided
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp paprika
Salt & pepper to taste

For the Buttery Finish:

2 tbsp fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
Squeeze of lemon juice (brightens the dish!)

🍳 Instructions

1️⃣ Sear the chicken:

In a large skillet or deep pan, heat olive oil + 1 tbsp butter over medium-high heat.
Season chicken with salt, pepper, garlic powder, onion powder, thyme, and paprika.
Sear 3-4 mins per side until golden. Remove and set aside.

2️⃣ Toast the noodles (optional for flavor):

In the same pan, melt 1 tbsp butter. Add uncooked noodles and stir 1-2 mins until lightly toasted.

3️⃣ Simmer the noodles:

Pour in chicken broth and heavy cream. Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 8-10 mins, stirring occasionally, until noodles are tender.

4️⃣ Finish the dish:

Stir in remaining 2 tbsp butter and Parmesan (if using) until creamy.
Return chicken to the pan and heat through (2-3 mins).
Garnish with parsley and a squeeze of lemon.

🍽️ Serving Suggestions

With: Garlic bread or a simple side salad.
Add-ins: Sautéed mushrooms, spinach, or peas for extra veggies.

💡 Pro Tips

✔ No heavy cream? Use whole milk + 1 tbsp flour for thickness.
✔ For crispy chicken skin: Use skin-on thighs and broil at the end.
✔ Gluten-free? Swap noodles for GF pasta or zucchini noodles (add zucchini at the end).

This cozy, one-pan meal is ready in 30 minutes—creamy, savory, and totally satisfying! 😋

Want it extra garlicky or with bacon? Ask below!