Savory One-Pan Chicken with Buttered Noodles is a cozy, weeknight-friendly meal where juicy, seasoned chicken meets tender egg noodles tossed in a simple buttery herb sauce. It’s made in just one pan, which means easy prep, even easier cleanup, and a comforting dinner I can throw together without fuss.
Why You’ll Love This Recipe
I love how this dish combines classic, homey flavors in one satisfying pan. The chicken is seared until golden and juicy, and the noodles soak up all the buttery goodness and savory pan drippings. It’s versatile, filling, and perfect for when I want something warm and delicious without spending a lot of time in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salt and black pepper
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Garlic powder
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Paprika
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Olive oil or butter (for searing)
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Chicken broth
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Egg noodles
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Unsalted butter
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Fresh parsley or thyme (optional, for garnish)
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Grated Parmesan cheese (optional, for serving)
Directions
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I season the chicken on both sides with salt, pepper, garlic powder, and paprika.
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In a large skillet or sauté pan, I heat olive oil or butter over medium heat and sear the chicken until browned and cooked through (about 6–7 minutes per side), then remove it and set it aside.
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In the same pan, I pour in chicken broth and bring it to a simmer.
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I add the egg noodles directly into the pan and cook them uncovered, stirring occasionally, until tender and most of the broth is absorbed.
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I stir in the butter until melted and glossy, coating the noodles in a rich, buttery sauce.
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I return the chicken to the pan, nestling it into the noodles, and let everything warm through for a couple of minutes.
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I finish with chopped herbs and a sprinkle of Parmesan, then serve hot.
Servings and timing
This recipe makes about 4 servings. Prep takes 10 minutes, cooking takes around 25 minutes, so it’s ready in about 35 minutes total.
Variations
I sometimes add garlic or shallots to the pan for extra flavor, or stir in baby spinach or peas with the noodles for a veggie boost. For a richer version, I add a splash of cream at the end or top it with shredded cheese. If I want a little heat, a pinch of red pepper flakes does the trick.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat with a splash of broth or water to loosen the noodles. The microwave works too, but I cover the dish to keep the noodles from drying out.
FAQs
Can I use another type of pasta?
Yes, I’ve used small pasta like rotini or penne, but I add a bit more broth and adjust the cook time as needed.
What kind of chicken works best?
I usually go with boneless thighs for extra juiciness, but breasts work great too—especially when seared properly.
Can I make this dish creamy?
Definitely. I sometimes stir in a few tablespoons of heavy cream or a dollop of cream cheese at the end for a creamy twist.
Is this kid-friendly?
Yes, this is one of those meals that’s mild, comforting, and a big hit with picky eaters.
Can I cook the chicken and noodles at the same time?
For best texture, I cook the chicken first and return it at the end. That way, both the chicken and noodles cook perfectly.
Conclusion
Savory One-Pan Chicken with Buttered Noodles is one of those simple yet satisfying meals I turn to when I need dinner on the table fast. It’s rich, comforting, and made with pantry staples—all in a single pan. Whether I’m cooking for my family or just feeding myself, this dish always delivers cozy flavor with minimal effort.
