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One-Pan Chicken with Creamy Buttered Noodles
Emily

One-Pan Chicken with Creamy Buttered Noodles

This comforting one-pan meal combines juicy seared chicken breasts with tender egg noodles in a creamy, buttery Parmesan sauce — perfect for busy weeknights when you want both flavor and convenience.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 8 oz egg noodles
  • 3 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • salt and pepper, to taste
  • fresh parsley, chopped (optional)

Equipment

  • large skillet (12-inch or similar)
  • Tongs
  • wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 5–6 minutes per side, until golden and fully cooked. Remove chicken and set aside.
  2. In the same skillet, sauté garlic until fragrant (about 30 seconds).
  3. Pour in chicken broth and heavy cream, then bring to a gentle simmer.
  4. Stir in egg noodles, cover, and cook for 8–10 minutes, stirring occasionally, until noodles are tender.
  5. Mix in butter and Parmesan cheese until the sauce is creamy and smooth.
  6. Return chicken breasts to the skillet, spooning sauce over the top. Warm for 2–3 minutes.
  7. Garnish with fresh parsley and serve hot.

Notes

  • For extra flavor, sprinkle chicken with paprika or Italian seasoning before searing.
  • If the sauce gets too thick, add a splash of chicken broth.
  • This dish tastes best served immediately while the noodles are tender and the sauce is creamy.