One Pan Chicken with Buttered Noodles Recipe

When it comes to weeknight meals, one-pan dishes are a lifesaver. They simplify the cooking process, reduce cleanup time, and pack in flavor. One of the best and most comforting one-pan dishes you can make is One Pan Chicken with Buttered Noodles. This recipe combines juicy, pan-seared chicken breasts or thighs with perfectly cooked buttered noodles, all in one pan.

The combination of tender chicken and creamy, buttery noodles is a crowd-pleaser that’s sure to become a favorite in your dinner rotation. Not only does this dish come together in less than an hour, but it’s also super customizable to suit your tastes.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Trim the Chicken: Start by trimming any excess fat or skin from the chicken breasts or thighs. If you’re using chicken breasts, you may want to butterfly them or cut them in half horizontally to ensure even cooking. This step ensures that the chicken cooks through evenly and remains juicy.

2. Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Rub this spice blend generously over both sides of the chicken breasts or thighs.

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3. Sear the Chicken: Heat 2 tablespoons of olive oil (or butter, if you prefer a richer flavor) in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken. Sear each side for about 4-5 minutes until golden brown. You don’t need to cook the chicken all the way through at this point, just get a nice crust on the outside.

4. Deglaze the Pan: Once the chicken is seared, remove it from the skillet and set it aside on a plate. Pour 1/2 cup chicken broth (or water) into the skillet to deglaze, scraping up any flavorful brown bits left in the pan. These bits will infuse the sauce with extra flavor.

Step 2: Cook the Noodles

1. Boil the Pasta: While the chicken is resting, bring a large pot of salted water to a boil. Add the egg noodles (or pasta of your choice) and cook them according to the package directions, usually around 8-10 minutes. Drain the noodles, reserving about 1 cup of pasta water to use later if needed for the sauce.

2. Set the Noodles Aside: Once the pasta is cooked and drained, set it aside.

Step 3: Make the Buttered Noodle Sauce

1. Sauté the Garlic: In the same skillet you used to cook the chicken, add 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

2. Add Cream and Parmesan: Pour in 1 cup of heavy cream, and stir in 1/4 cup of grated Parmesan cheese (optional but adds a creamy texture). Allow the sauce to simmer for 2-3 minutes to thicken. Stir occasionally to avoid burning. If the sauce seems too thick, add a little bit of the reserved pasta water to loosen it up.

3. Add Frozen Peas (Optional): If you’re using peas, toss them into the skillet and cook for 2-3 minutes until heated through. They add both color and a pop of freshness to the dish.

4. Season the Sauce: Taste the sauce and adjust the seasoning if needed, adding salt and pepper to your preference.

Step 4: Combine the Chicken, Noodles, and Sauce

1. Reintroduce the Chicken: Place the seared chicken back into the skillet, nestling it into the sauce. Cover the pan with a lid and cook on medium-low heat for another 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C). This will ensure the chicken is fully cooked while absorbing some of the creamy sauce.

2. Add the Noodles: Once the chicken is cooked through, add the drained noodles to the skillet. Toss the noodles in the sauce, making sure they’re well coated with the creamy butter sauce. If the noodles seem too dry, you can add more of the reserved pasta water or additional cream.

3. Garnish and Serve: Once everything is well combined, sprinkle the chicken with some freshly chopped parsley for added color and freshness. Serve the chicken alongside the buttery noodles, ensuring each plate gets a portion of both.

Tips for Perfect One Pan Chicken with Buttered Noodles

1. Use Bone-In Chicken Thighs for Extra Flavor

While boneless, skinless chicken breasts are a great choice for this recipe, using bone-in chicken thighs will add even more flavor. The bones release additional juices that enrich the dish. If using bone-in chicken thighs, you may need to cook them a bit longer than the boneless breasts, so make sure to check their internal temperature to ensure they’re fully cooked.

2. Customize the Noodles

Though we’ve used egg noodles for this recipe, any pasta will work. Fettuccine, penne, or even spaghetti will work just as well. The key is to cook the noodles al dente so they retain some texture and don’t become mushy when tossed in the sauce.

3. Don’t Skip the Deglaze Step

Deglazing the pan with chicken broth or water is a crucial step to prevent the fond (those caramelized bits left behind from cooking the chicken) from sticking to the pan. This gives the sauce a depth of flavor and helps create a more cohesive dish.

4. Add Fresh Vegetables for More Color and Nutrition

If you want to make this dish even heartier, you can add more vegetables like sautéed spinach, bell peppers, or zucchini. These vegetables pair wonderfully with the creamy pasta sauce and add extra nutrients to the dish.

5. Make It Lighter

If you want to make the dish a bit lighter, you can swap the heavy cream for half-and-half or whole milk. You can also reduce the butter by half and add a little olive oil for a slightly healthier version of this recipe. For a dairy-free version, you could substitute the cream with a plant-based alternative like coconut cream or almond milk, although the texture will be slightly different.

Frequently Asked Questions (FAQ)

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs are a great alternative to chicken breasts. They are more forgiving if slightly overcooked and tend to stay juicier. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to chicken breasts.

What other pasta can I use?

While egg noodles work beautifully in this recipe, you can swap them for fettuccine, penne, rotini, or any pasta you have on hand. Just ensure that you cook the pasta according to the package instructions for best results.

Can I make this recipe ahead of time?

You can prep some components ahead of time, like marinating the chicken or even cooking the noodles. However, the dish is best enjoyed fresh. If you want to store leftovers, they will keep for 2-3 days in the refrigerator. Reheat in a skillet with a little bit of cream or water to bring back some of the sauce’s creaminess.

Can I make this dish spicy?

Absolutely! If you prefer a little heat, you can add red pepper flakes to the buttered sauce or use spicy garlic sauce to coat the chicken. You can also add a dash of hot sauce or chili powder to kick things up a notch.

Conclusion

One Pan Chicken with Buttered Noodles is the epitome of comfort food. It’s hearty, creamy, and full of flavor, making it the perfect dish for a busy weeknight or a cozy weekend meal. The beauty of this recipe lies in its simplicity and versatility—you can adjust the ingredients and flavors based on your preferences or what you have on hand.

Yield: 4

One Pan Chicken with Buttered Noodles Recipe

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When it comes to weeknight meals, one-pan dishes are a lifesaver. They simplify the cooking process, reduce cleanup time, and pack in flavor. One of the best and most comforting one-pan dishes you can make is One Pan Chicken with Buttered Noodles. This recipe combines juicy, pan-seared chicken breasts or thighs with perfectly cooked buttered noodles, all in one pan.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano (optional)
• For the Buttered Noodles:
• 8 oz egg noodles (or pasta of your choice)
• 4 tbsp unsalted butter
• 2 tbsp grated Parmesan cheese (optional)
• 2 cloves garlic, minced
• 1/2 cup chicken broth or pasta cooking water
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt, pepper, garlic powder, paprika, and oregano (if using).
   Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
   
2. Cook the Noodles:
   In the same pan, add the remaining tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.
   Add the uncooked egg noodles to the pan, followed by the chicken broth or pasta water. Stir to coat the noodles. Bring to a simmer, cover the pan, and cook for about 8-10 minutes, or until the noodles are tender and most of the liquid has been absorbed.
   
3. Finish the Dish:
   Once the noodles are cooked, stir in the butter and Parmesan cheese (if using) until everything is well coated and creamy.
   Slice the cooked chicken and place it on top of the noodles.
   
4. Serve:
   Garnish with freshly chopped parsley, and serve immediately.

Notes

You can easily swap the chicken for boneless, skinless chicken thighs if you prefer.

For a richer flavor, consider adding a splash of cream or a few tablespoons of cream cheese to the noodles.

Feel free to add vegetables like spinach, peas, or mushrooms for a complete meal in one pan.