One Pan Chicken with Buttered Noodles (Printable)

Tender chicken over buttery noodles cooked together in one pan for an easy comforting meal.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 2 tablespoons olive oil

→ Noodles

07 - 8 oz egg noodles

→ Sauce & Finishing

08 - 3 cups low-sodium chicken broth
09 - 3 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - ½ cup grated Parmesan cheese (optional)

# How To Make It:

01 - Season chicken breasts thoroughly with kosher salt, freshly ground black pepper, garlic powder, and paprika on both sides.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
03 - Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth and bring to a boil, scraping up browned bits from the bottom of the pan.
05 - Add egg noodles to the pan, stirring to submerge. Nestle seared chicken breasts on top. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring noodles once or twice to prevent sticking, until noodles are tender and chicken reaches internal temperature of 165°F.
06 - Remove cooked chicken and set aside. Stir butter, parsley, and Parmesan cheese (if using) into noodles until melted and glossy.
07 - Slice or serve chicken breasts whole over the buttered noodles, garnished with additional fresh parsley.

# Expert Tips:

01 -
  • Everything happens in one pan, so you can spend more time eating and less time scrubbing
  • The noodles cook right in the chicken broth, absorbing all those savory flavors
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • The noodles will absorb most of the liquid, and that's exactly what you want for a creamy consistency without adding cream
  • If the pan seems dry before the noodles are done, add broth in quarter-cup increments rather than drowning it
  • Chicken breasts vary wildly in thickness, so use an instant-read thermometer to avoid overcooking into dryness
03 -
  • Pound the thicker end of your chicken breasts to an even thickness before seasoning for uniform cooking
  • Reserve some pasta water before the noodles fully absorb if you think you'll want extra sauce later
  • Grate your own Parmesan instead of using pre-grated for better melting and salt distribution

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