Easy One-Pan Chicken & Buttered Noodles: Weeknight Dinner

Struggling to find a dinner that’s both comforting and quick? The dream of a delicious, hearty and filling meal often clashes with the reality of a mountain of dirty dishes on a busy weeknight. You need a reliable, no-fuss recipe that guarantees happy eaters without the hassle.

To make one-pan chicken with buttered noodles, you’ll sear seasoned chicken pieces in a skillet, then remove them. In the same pan, you create a creamy garlic butter sauce using chicken broth and heavy cream, then cook the egg noodles directly in the sauce. Finally, you’ll return the chicken to the pan to create a complete, flavorful meal in under 30 minutes. This method ensures every element is infused with rich, savory flavor.

After testing this original recipe dozens of times to perfect the creamy texture, we’ve created a tried and true guide. This post will walk you through the simple, chef-tested steps to master this One-Pan Chicken with Buttered Noodles. You’ll discover the secrets to juicy chicken, perfectly cooked noodles, and a luxuriously creamy sauce, all made in a single skillet.

How Do You Make the Easiest One-Pan Chicken with Buttered Noodles?

The true magic of this one-pan chicken with buttered noodles lies in its simplicity and efficiency, solving the biggest weeknight dinner challenges: time and cleanup. This isn’t just a recipe; it’s a strategy for getting a quick and satisfying meal on the table that the whole family will love. By cooking everything in a single skillet chicken and noodles style, you’re not just saving yourself from washing extra pots; you’re actively building layers of flavor. The fond from the chicken becomes the base for the sauce, which then gets absorbed by the noodles as they cook. The result is a deeply savory and creamy chicken and noodle skillet where every component is infused with the others, creating a cohesive and comforting meal that tastes like it took hours to prepare. This method is the ultimate answer for those perfect for busy nights when you crave something homemade and delicious without the stress.

Your 7-Step Guide to the Perfect One-Pan Chicken & Noodles

This isn’t just a list of instructions; it’s a strategic, flavor-building journey broken down into seven core stages. Each step in this one pan chicken and egg noodles guide is designed to maximize taste and ensure a perfect texture, transforming simple ingredients into a truly memorable meal. We’ll use specific process_action_keywords to explain not just what to do, but why you’re doing it, from searing the chicken to create a flavorful crust to deglazing the pan to unlock hidden depths. By following this method, you’ll master how to cook chicken and pasta in one skillet, creating a dish with a rich, complex umami profile and a flawless creamy finish. Get ready to build flavor like a pro.

1. Sear the Chicken to Golden-Brown Perfection

Pin this essential first step to your ‘Weeknight Dinners’ board!

This initial sear is the most important step for developing the deep, savory flavor that will define the entire dish. Getting a beautiful crust on the chicken not only adds texture but also leaves behind flavorful browned bits in the pan, which are essential for the sauce.

What You Need

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil or other high-heat cooking oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste

Steps

1. Season the chicken pieces generously on all sides with paprika, garlic powder, salt, and pepper.
2. Heat the olive oil in a large cast iron skillet or Dutch oven over medium-high heat.
3. Add the chicken in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes per side, until a deep golden brown crust forms and the chicken reaches an internal temperature of 165°F.
4. Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the pan.

Pro-Tip: Don’t move the chicken for the first 2-3 minutes of searing. This allows the chicken to develop a deep brown crust through the Maillard reaction, which is essential for creating the foundational umami profile of the dish.

2. Sauté the Aromatics to Build Flavor

The secret to a fragrant sauce starts here! Pin this tip for later.

With the chicken removed, the skillet now holds the key to your sauce’s flavor. Melting the butter and sautéing the garlic in the same pan begins the process of building a rich, aromatic base.

What You Need

• 3 tbsp unsalted butter
• 4-5 garlic cloves, finely minced

Steps

1. Reduce the heat to medium. Add the unsalted butter to the same skillet.
2. As the butter melts, use a wooden spoon to scrape up some of the browned bits from the chicken.
3. Add the minced garlic to the pan and sauté for 30-60 seconds until it becomes highly fragrant. Be careful not to let it brown or it will turn bitter.

Pro-Tip: Your nose is your best guide here. The garlic is ready when it transitions from a sharp, raw smell to a sweet, nutty aroma. This release of aromatics is what flavors the butter and, subsequently, the entire sauce.

3. Deglaze the Pan to Unlock Hidden Flavor

Don’t skip this chef-level trick for amazing flavor! Save this pin!

This is the “secret” step that separates good home cooking from great home cooking. Deglazing uses the chicken broth to lift all the caramelized, flavorful bits stuck to the bottom of the pan and incorporate them into your sauce.

What You Need

• 2 cups low-sodium chicken broth

Steps

1. Pour the chicken broth into the hot skillet all at once. It will bubble and steam vigorously.
2. Immediately begin to whisk or scrape the bottom of the pan with a wooden spoon or spatula.
3. Continue scraping until all the browned bits (the “fond”) have lifted off the bottom of the pan and dissolved into the broth. This is deglazing.
4. Bring the liquid to a gentle simmer.

Pro-Tip: This step, deglazing the fond, is the single most important part of flavor layering. Those browned bits are concentrated chicken flavor from the Maillard reaction. By dissolving them back into the broth, you are creating a deeply savory, complex base for your sauce that you can’t get any other way.

4. Cook the Noodles Directly in the Sauce

This is the magic of a one pot meal! Pin this to remember the technique.

Here is where the one-pan method truly shines. By cooking the noodles directly in the flavorful broth, they absorb all that savory goodness. This technique also releases starch from the pasta, which naturally thickens the sauce.

What You Need

• 8 oz wide egg noodles

Steps

1. Once the broth is simmering, add the egg noodles directly to the skillet.
2. Stir to make sure all the noodles are submerged in the liquid.
3. Allow the noodles to boil gently in the sauce, stirring occasionally to prevent sticking. Cook for 6-8 minutes, or until the noodles are just shy of al dente.
4. The liquid will reduce and the sauce will begin to thicken from the pasta starch.

Pro-Tip: To prevent mushy noodles, cook them until they are al dente (still have a slight bite). They will continue to cook in the residual heat of the sauce—a process called carryover cooking. The starch release from the pasta is also critical; it’s a natural thickener for the sauce.

5. Create the Rich and Creamy Finish

The secret to that creamy texture! Save this for your next comfort food craving.

This final step transforms the savory broth into a luxurious, creamy sauce. The key is to reduce the heat before adding the dairy to create a smooth, stable sauce without any lumps.

What You Need

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Steps

1. Reduce the heat to low. Pour in the heavy cream and whisk continuously until it’s fully combined with the sauce.
2. Slowly sprinkle in the grated Parmesan cheese, stirring constantly until it melts smoothly into the sauce.
3. Allow the sauce to simmer very gently for 1-2 minutes to thicken slightly. Do not let it boil rapidly.

Pro-Tip: Add the cream and cheese off the high heat to prevent the dairy from “breaking” or curdling. The goal is a smooth emulsification of sauce, where the fat and water are perfectly bound together, creating that signature creamy texture.

6. Combine, Garnish, and Serve Immediately

The perfect weeknight ready dinner is served! Pin the final recipe!

Now it’s time to bring everything together for the grand finale. Reintroducing the chicken to the creamy noodle mixture ensures every piece is coated in the delicious sauce.

What You Need

• Reserved cooked chicken
• 2 tbsp chopped fresh parsley

Steps

1. Return the seared chicken pieces (and any accumulated juices from the plate) back to the skillet.
2. Toss everything together gently to coat the chicken in the creamy sauce.
3. Garnish generously with chopped fresh parsley.
4. Serve immediately for the best melt-in-your-mouth texture.

Pro-Tip: Don’t throw out the juices on the plate where the chicken was resting! That liquid is pure flavor. Add it back to the pan along with the chicken for an extra savory boost.

7. Customize Your Skillet: Variations & Add-Ins

Make it your own! Pin these easy variations for next time.

A great recipe is one you can adapt to your own tastes and pantry. This skillet meal is a perfect canvas for customization, allowing you to easily add vegetables or switch up the protein.

What To Know

This recipe is a fantastic base for customization. Here are some chef-tested variations:

How to Adapt

• Chicken Thighs vs. Breasts: For a richer flavor and more tender meat, use boneless, skinless chicken thighs. They require a slightly longer searing time (5-6 minutes per side).
• Add Vegetables: To make this a true all-in-one meal, add 1-2 cups of quick-cooking vegetables. Stir in spinach at the very end until it wilts. Add broccoli florets or frozen peas during the last 3 minutes of the noodle cooking time.
• Make it Spicy: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle heat.
• Lighter Sauce: You can substitute half-and-half or whole milk for the heavy cream, but the sauce will be thinner. To thicken, create a slurry of 1 tbsp cornstarch and 2 tbsp cold water and whisk it in before adding the cheese.

Pro-Tip: If adding heartier vegetables like carrots or bell peppers, sauté them for a few minutes after the garlic before you deglaze the pan. This ensures they cook through properly without making the noodles mushy.

Key Takeaways: Your Quick Guide to One-Pan Chicken with Buttered Noodles

Mastering this dish comes down to a few key techniques. Keep these points in mind, and you’ll achieve perfect results every time. This isn’t just a recipe, but a proven method for delicious, efficient cooking.

• Don’t Skip the Sear: The deep brown crust on the chicken (from the Maillard reaction) is the foundation of the entire dish’s flavor. This is non-negotiable for a rich, savory sauce.
• Deglaze for Flavor: The most critical step for restaurant-quality taste is deglazing the fond (the browned bits) from the bottom of the pan with chicken broth. This is where the hidden flavor lies.
• Noodles Cook in the Sauce: Cooking the egg noodles directly in the pan is the key to the one-pan method and naturally thickens the sauce with their starch, preventing a watery result.
• Low Heat for Creaminess: To prevent curdled cream and ensure a smooth, velvety sauce, always add the heavy cream and Parmesan cheese over low heat.
• Embrace Variations: This recipe is incredibly flexible. Swapping chicken thighs vs breasts or adding quick-cooking vegetables like broccoli or spinach in the final minutes makes it easily adaptable.

People Also Ask About One-Pan Chicken with Buttered Noodles

Here are answers to some of the most common questions about making this homemade chicken and noodles dish.

How do you keep egg noodles from getting mushy in a one-pan dish?

The key is to cook them to al dente, meaning they still have a slight bite. The noodles will continue to soften in the hot sauce after you remove the pan from the heat, a process known as carryover cooking. Stirring occasionally also prevents them from clumping and ensures they cook evenly in the sauce.

Can I use chicken thighs instead of breasts for this recipe?

Yes, chicken thighs are an excellent substitute and will result in a more flavorful, tender dish. Because they contain more fat, they are more forgiving and less likely to dry out. You will need to increase the searing time to about 5-6 minutes per side to ensure they are cooked through.

What can I use as a substitute for heavy cream?

For a lighter sauce, you can use half-and-half or evaporated milk, but the result will be less rich. To compensate for the thinner consistency, you may need to thicken the sauce by whisking in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) before you add the cheese.

How do you thicken the sauce for buttered noodles?

The sauce in this recipe thickens naturally in two ways: starch release and reduction. As the noodles cook in the broth, they release starch which is a natural thickening agent. The sauce also reduces and thickens as it simmers. If you need it thicker, letting it simmer for an extra 2-3 minutes on low heat is the best method.

What vegetables can I add to this one-pan meal?

Quick-cooking vegetables work best to avoid overcooking the pasta. Add 1-2 cups of fresh spinach at the very end and stir until wilted. For broccoli florets or frozen peas, add them to the skillet during the last 3-4 minutes of the noodle cooking time so they become perfectly tender-crisp.

How do I fix dry chicken?

The best way to fix dry chicken is to prevent it in the first place by not overcooking it. Sear it just until it’s golden and cooked through (165°F). If your chicken is already dry, simmering it in the creamy sauce for a few minutes will help it absorb some moisture and become more tender.

Can I make this recipe dairy-free?

Yes, you can make a dairy-free version with a few swaps. Use a high-quality olive oil or other dairy-free fat instead of butter. Replace the heavy cream with full-fat canned coconut milk or a cashew-based cream. Use a nutritional yeast-based parmesan substitute for the cheesy flavor.

What is the best skillet for one-pan meals?

A large, heavy-bottomed skillet like a 12-inch cast iron or a wide Dutch oven is ideal. These pans provide excellent heat distribution and retention, which is crucial for getting a great sear on the chicken and for simmering the sauce evenly without hot spots that could scorch the noodles.

Can I use a different pasta shape?

While egg noodles are classic, you can substitute other pasta shapes with similar cooking times. Rotini, penne, or fusilli work well because their shapes are good at catching the creamy sauce. Check the package for the recommended cooking time and adjust the simmering step accordingly.

How do you reheat buttered noodles without them getting oily?

The best way to reheat this dish is gently in a saucepan over low heat. Add a splash of milk or chicken broth (about 1-2 tablespoons per serving) to the pan along with the leftovers. Stir frequently until it’s warmed through. This extra liquid helps the sauce become creamy again instead of separating and turning oily.

Final Thoughts on Your New Favorite Weeknight Dinner

This one-pan chicken with buttered noodles recipe is more than just a set of instructions; it’s a reliable technique for delivering maximum comfort with minimum cleanup. By understanding the key flavor-building steps—like properly searing the chicken and deglazing the pan—you’ve unlocked the secret to a dish that is deeply satisfying and consistently delicious. You are now equipped to tackle any busy weeknight with a dinner that is both effortless and impressive. This homemade chicken and noodles will surely become a staple in your cooking rotation.

What variations are you excited to try first?

Last update on 2026-02-21 at 15:44 / Affiliate links / Images from Amazon Product Advertising API