One Pan Chicken with Buttered Noodles – Comfort Food You Can Make in One Skillet!
There’s something magical about meals that come together in one pan – fewer dishes, quicker cleanup, and all the flavors blending together beautifully. This One Pan Chicken with Buttered Noodles is rich, satisfying, and tastes like something your grandma would serve on a cozy evening. Tender chicken, buttery noodles, and just the right touch of herbs make this a weeknight favorite you’ll come back to again and again.
Ingredients
1 lb boneless, skinless chicken breasts or thighs (cut into strips)
2 tablespoons olive oil
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
3 cups chicken broth
8 oz egg noodles (uncooked)
2 tablespoons unsalted butter (for noodles)
1 teaspoon dried parsley (or fresh, chopped)
Optional: grated Parmesan cheese, red pepper flakes
Instructions
- Season the Chicken: Season chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat.
- Cook Chicken: Sauté the chicken for about 5–6 minutes per side or until golden and fully cooked. Remove and set aside.
- Cook the Noodles in the Same Pan: Add chicken broth to the skillet and bring to a boil. Add egg noodles and simmer uncovered, stirring occasionally, for 8–10 minutes or until noodles are tender and most of the broth is absorbed.
- Buttery Finish: Stir in 2 tablespoons butter and parsley into the noodles. Return the chicken to the skillet, nestling it into the noodles. Let it all warm together for 2 minutes.
- Serve & Enjoy: Top with grated Parmesan and a pinch of red pepper flakes if you like a kick!
Pro Tips
– Use rotisserie chicken to save time.
– Add peas, spinach, or mushrooms for extra flavor and color.
– Let the noodles sit a minute after cooking—they soak in more buttery goodness.
Nutrition Facts (Per Serving – Serves 4)
| Calories | 430 |
| Carbs | 35 g |
| Protein | 29 g |
| Fat | 20 g |
| Sodium | 580 mg |
FAQs
Q: Can I use other pasta?
Yes! Penne, fusilli, or small shells work well—just adjust the broth amount and cooking time.
Q: Can I make it creamy?
Sure! Add a splash of heavy cream or a spoonful of cream cheese at the end.
Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.
