Creamy, juicy, and utterly comforting, One-Pan Chicken with Buttered Noodles is the kind of weeknight dinner that feels like a warm hug on a plate. With tender strips of golden chicken, egg noodles swimming in a silky Parmesan cream, and just a hint of red pepper for warmth, this dish delivers big flavor without a lot of fuss. Fun fact: one-pan dishes like this were born from busy home cooks wanting minimal cleanup and maximum comfort — and honestly, who doesn’t love that?
If you like simple, crowd-pleasing dinners, this recipe is for you: it comes together quickly, uses pantry-friendly ingredients, and makes enough to please hungry families. For another take on easy chicken dinners, check out our One-Pan Chicken with Buttered Noodles recipe page for variations and serving ideas. Get your skillet ready — dinner is about to get delicious.
What is One-Pan Chicken with Buttered Noodles?
What’s in a name? One-Pan Chicken with Buttered Noodles is exactly what it sounds like: juicy chicken and butter-kissed noodles cooked in a single skillet so everything picks up the same cozy flavor. Who named it? Probably a tired parent who wanted dinner fast and cleanup faster — and perhaps a poet who believed “the way to a man’s heart is through his stomach.” Want a meal that feels homemade but doesn’t take all evening? This is it. Give it a try and see why simple combinations can taste so luxurious.
Why You’ll Love This:
This recipe is irresistible for three big reasons:
- Comfort in one bite: The creamy Parmesan sauce clings to tender egg noodles and chicken strips, creating a silky mouthfeel that’s both soothing and satisfying.
- Wallet-friendly and practical: You’re using basic pantry staples — noodles, broth, a little cream, and Parmesan — which keeps costs low while delivering maximum comfort food value.
- Flavorful finishes: A sprinkle of red pepper flakes adds a gentle heat, and fresh parsley brightens the plate. The contrast of golden chicken and creamy noodles is a crowd-pleaser that’s easy to customize with toppings like lemon zest or extra Parmesan.
If you enjoy fuss-free dinners, this sits right alongside other easy favorites like the 4-Ingredient Slow Cooker Chicken with Stuffing. Ready to make it tonight? Let’s get cooking.
How to Make:
Quick Overview
This one-pan meal is simple, fast, and deeply satisfying. You sear the chicken to lock in juiciness, simmer egg noodles right in the same skillet so they soak up flavor, and finish with cream and Parmesan for a luscious sauce. Total time is about 30–35 minutes: quick enough for a weeknight but special enough for guests. The standout is that creamy sauce that brings everything together.
Ingredients
2 tablespoons butter, melted
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into strips
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
8 ounces egg noodles
3 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Directions
- In a large skillet over medium heat, melt the butter and add the olive oil. Allow the butter to foam briefly so it mixes with the oil and flavors the pan.
- Season the chicken strips evenly with garlic powder, onion powder, paprika, salt, and black pepper. Rub the spices into the chicken so every piece is well-coated.
- Add the seasoned chicken to the skillet in a single layer. Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). If your strips are thin, check after 4 minutes per side. Remove the chicken to a plate and set aside.
- In the same skillet (no need to clean it), add the egg noodles and pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon — those are flavor gold.
- Bring the skillet to a gentle simmer, then reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed. If the noodles need a little extra time, add splash of broth and continue to cook.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked chicken to the skillet and gently mix until the chicken is warmed through and coated in the sauce. Let it sit a minute so flavors blend.
- Sprinkle with red pepper flakes if you like a touch of heat.
- Garnish with chopped fresh parsley and serve warm straight from the skillet for the coziest presentation.
What to Serve With:
Pair this dish with light, crisp sides to balance the richness. Try a simple arugula salad with lemon vinaigrette, roasted baby asparagus, or steamed green beans with a squeeze of lemon. For bread lovers, warm crusty garlic bread or dinner rolls are perfect for sopping up extra sauce. For drinks, a chilled glass of Chardonnay or a sparkling water with citrus complements the creamy flavors nicely.
Top Tips for Perfecting:
- Substitutions: Swap half-and-half for heavy cream for a lighter sauce, or use shredded rotisserie chicken to speed up the process. Gluten-free egg noodles work well — just adjust cooking time.
- Timing: Don’t overcrowd the skillet when searing chicken; this ensures a golden crust. Cook in batches if needed.
- Flavor boosts: Add a splash of white wine before the broth for extra depth, or stir in a teaspoon of Dijon mustard with the cream for tang.
- Texture: If your sauce is too thin, simmer a minute longer; if too thick, thin with a little reserved chicken broth.
- Common mistakes: Avoid overcooking the noodles — undercook slightly while simmering because they continue to soften when the cream is added. Over-salting can happen after adding Parmesan; always taste before final seasoning.
Storing and Reheating Tips:
Refrigeration instructions: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: You can freeze this dish, but cream-based sauces can separate. For best results, freeze before adding the cream and Parmesan; thaw and finish on the stove with fresh cream and cheese. Otherwise, freeze cooked portions in airtight freezer-safe containers for up to 2 months.
Reheating methods: Reheat gently on the stove over low heat with a splash of broth or cream to restore creaminess, stirring frequently. Microwave in short bursts, stirring between intervals, and add a little liquid if it dries out. Avoid high heat to prevent the sauce from separating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work great and stay extra juicy. Adjust cooking time slightly — thighs may need a minute or two longer per side.
Is there a dairy-free version?
Yes. Use a dairy-free butter substitute, swap heavy cream for full-fat coconut milk, and omit or use a dairy-free Parmesan alternative. Flavor will be slightly different but still delicious.
Can I make this ahead of time?
You can prepare the chicken and boil the noodles ahead, then combine and finish the sauce just before serving for best texture. Fully assembled and reheated can be a little softer in texture.
How do I make this spicier or milder?
For more heat, increase the red pepper flakes or add a pinch of cayenne. To mellow it, skip the red pepper flakes and add a squeeze of lemon to brighten the flavor without adding heat.
Can I use a different type of pasta?
Yes. Short pasta like rotini or penne works well, but cooking times may vary. Adjust liquid and cooking time so the pasta reaches al dente.
Conclusion
This One-Pan Chicken with Buttered Noodles is proof that big flavor doesn’t have to mean big effort. It’s simple to make, family-friendly, and comforting enough to become a weeknight staple. If you want more inspiration or a similar skillet-style take on chicken and noodles, check out this helpful guide for another great version: One Pot Chicken and Noodles Skillet | Butter Your Biscuit. Give this recipe a try, invite the family, and enjoy a cozy, delicious meal with minimal cleanup.
One-Pan Chicken with Buttered Noodles
Equipment
- Large Skillet
Ingredients
Ingredients
- 2 tablespoons Butter Melted
- 2 tablespoons Olive Oil
- 2 pieces Boneless, Skinless Chicken Breasts Cut into strips
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- to taste Salt
- to taste Black Pepper
- 8 ounces Egg Noodles
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Red Pepper Flakes Optional
- 2 tablespoons Fresh Parsley Chopped
Instructions
- In a large skillet over medium heat, melt the butter and add the olive oil. Allow the butter to foam briefly so it mixes with the oil and flavors the pan.
- Season the chicken strips evenly with garlic powder, onion powder, paprika, salt, and black pepper. Rub the spices into the chicken so every piece is well-coated.
- Add the seasoned chicken to the skillet in a single layer. Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). If your strips are thin, check after 4 minutes per side. Remove the chicken to a plate and set aside.
- In the same skillet (no need to clean it), add the egg noodles and pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Bring the skillet to a gentle simmer, then reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked chicken to the skillet and gently mix until the chicken is warmed through and coated in the sauce. Let it sit a minute so flavors blend.
- Sprinkle with red pepper flakes if you like a touch of heat.
- Garnish with chopped fresh parsley and serve warm straight from the skillet.