One-Pan Chicken & Creamy Buttered Noodles

A rich, comforting dish that comes together in a single skillet—juicy chicken breasts meet tender egg noodles bathed in a silky, Parmesan-kissed sauce made with garlic, cream, and butter. With no extra pots to clean and minimal prep, this one-pan wonder delivers restaurant-quality comfort food in under 30 minutes.

Why You’ll Love This Recipe

This isn’t just another weeknight dinner—it’s effortless elegance. Inspired by classic chicken stroganoff and creamy noodle bakes, this version skips the oven and multiple pans. Everything cooks right in one skillet: sear the chicken, simmer the noodles, and finish with a luscious sauce that clings to every strand. It’s hearty, homestyle, and perfect for busy nights when you want something satisfying without the mess.

Perfect for:

• Quick family dinners and solo meals
• Fans of fettuccine Alfredo, chicken tetrazzini, or buttered noodles
• Make-ahead lunches (it reheats beautifully!)
• Serving straight from the pan for rustic charm

Ingredients

For the Seared Chicken

• 4 boneless, skinless chicken breasts, pounded to even thickness (~6 oz each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Aromatic Base

• 3 cloves garlic, minced

For the Creamy Noodle Sauce

• 2 cups (480ml) chicken broth
• 1 cup (240ml) heavy cream
• 8 oz (225g) egg noodles, broken in half if long
• 3 tbsp (42g) unsalted butter
• ¼ cup (25g) grated Parmesan cheese (plus extra for serving)

For Finishing Touches

• 2 tbsp fresh parsley, chopped (optional but recommended)

• Pinch of nutmeg or red pepper flakes for depth or heat
• ½ cup frozen peas or sautéed mushrooms added with noodles

Step-by-Step Instructions

1. Sear the Chicken

In a large deep skillet or braiser over medium heat:

• Heat olive oil until shimmering.
• Season chicken breasts with salt and pepper.
• Add to pan and cook 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
• Transfer to a plate, cover loosely, and set aside.

2. Sauté the Garlic

Using the same skillet (don’t wipe it out—those browned bits add flavor):

• Reduce heat to medium-low.
• Add minced garlic and sauté 30 seconds, until fragrant—do not let burn.

3. Simmer the Broth & Cream

• Pour in chicken broth and heavy cream.
• Bring to a gentle simmer—do not boil hard.

4. Cook the Noodles

• Stir in egg noodles.
• Cover and cook 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.

✅ Stir gently to avoid breaking noodles.

5. Finish the Sauce

• Remove from heat.
• Stir in butter and Parmesan cheese until melted and smooth—sauce will thicken as it cools slightly.

6. Return Chicken & Warm Through

• Slice chicken thinly or leave whole.
• Nestle back into the skillet, spooning sauce over the top.
• Cover and let sit 2–3 minutes to reheat.

7. Serve Hot & Comforting

• Garnish with chopped fresh parsley.
• Serve immediately, family-style right from the pan.

Pair with:

• A crisp green salad or steamed broccoli
• Crusty bread or garlic toast
• A glass of white wine or iced tea

You Must Know

• Pound the chicken —ensures even cooking and faster sear.
• Use real Parmesan —pre-shredded doesn’t melt well.
• Don’t skip resting —letting chicken rest keeps it juicy.
• Tastes better the next day! Reheats beautifully in oven or air fryer.
• Freezer-friendly? Best fresh—but freeze base before adding dairy.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium-low heat, stirring often. Microwave works but may separate.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American home cooking and European noodle traditions, this recipe celebrates how simple ingredients—chicken, butter, cream, and pasta—can become something deeply satisfying. Found at weeknight tables, creative kitchens, and meal-prep containers alike, it honors the joy of turning time into flavor.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or work in batches.
• Want more veggies? Add spinach, peas, or zucchini with the garlic.
• Make ahead: Chop ingredients 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use pre-cooked chicken?
A: Absolutely! Skip searing and add shredded rotisserie chicken at the end to warm through.

Q: Why did my sauce break?
A: Likely due to high heat or cold cream. Keep heat low and warm cream slightly before adding.

Q: Is this gluten-free?
A: Only if using GF noodles and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Yes! Sear chicken first, then combine all except butter/cheese. Cook on LOW 3–4 hours. Stir in dairy before serving.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, cream, Parmesan), eggs (in noodles), wheat (in noodles).
Gluten-free option: Use certified GF noodles.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, cheeses, and noodles.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (1 breast + noodles)

• Calories: 580
• Fat: 34g
• Saturated Fat: 14g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 3g
• Protein: 38g
• Sodium: 780mg

This dish doesn’t shout. It simmers quietly in the skillet, creamy and inviting, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with fanfare, but with chicken, comfort, and someone who says, “Let’s make it together.”