There is something universally comforting about buttered noodles. It is the food of childhood, of sick days, and of simple pleasures. This One-Pan Chicken with Buttered Noodles takes that nostalgic base and turns it into a complete, sophisticated dinner by adding seared chicken breast, garlic, and herbs—all cooked in a single skillet.
This method allows the egg noodles to boil directly in the chicken broth and butter, absorbing every ounce of flavor rather than plain water. The result is a silky, emulsified sauce that coats the pasta and chicken without the need for heavy cream. It is savory, rich, and incredibly satisfying.
Why You’ll Love This Recipe
The Ultimate Comfort
This dish hits all the cozy notes: tender pasta, juicy chicken, and a buttery, garlicky sauce. It feels like a hug in a bowl. It’s simple enough for kids to love but flavorful enough for adults to enjoy with a glass of white wine.
Minimal Cleanup
By searing the chicken and cooking the pasta in the same pan, you save on dishes and build layers of flavor. The “fond” (browned bits) from the chicken gets deglazed by the broth, making the noodles taste infinitely better than if they were boiled separately.
Ingredients
- 1 lb chicken breast, cut into cubes
- 8 oz wide egg noodles
- 4 tbsp butter
- 3 cups chicken broth
- 3 cloves garlic, minced
- 0.25 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 1 tsp onion powder
Instructions
- Season chicken cubes with salt, pepper, and onion powder.
- Sear chicken in 1 tbsp butter in a skillet until browned. Remove.
- Add remaining butter and garlic to skillet. Sauté 30 seconds.
- Add broth and bring to boil. Add noodles. Cover and simmer 6-8 mins.
- Return chicken to pan. Stir in Parmesan and parsley.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Chicken Breast: Cut into bite-sized pieces or strips.
Egg Noodles: Wide egg noodles are traditional. They cook fast and have a great chew.
Butter: Salted or unsalted (adjust seasoning accordingly). This is the main flavor driver.
Garlic: Fresh minced garlic adds the savory punch.
Chicken Broth: Use low-sodium so you can control the salt level.
Parmesan Cheese: Freshly grated for the finish.
Smart Substitutions
You can use rotisserie chicken added at the end, but searing raw chicken builds more flavor in the pan. If you don’t have egg noodles, fusilli or rotini work, though you may need to adjust the liquid slightly. For a veggie boost, add peas or chopped broccoli in the last 3 minutes of cooking.
If you love creamy, comforting pasta dishes, you might also like this High Protein Creamy Rotisserie Chicken Broccoli Pasta for another quick family favorite.
Step-by-Step Instructions
Prep Phase
Cut chicken into 1-inch pieces. Season with salt, pepper, and garlic powder. Mince the fresh garlic. Chop fresh parsley for garnish.
Cooking Phase
Melt 1 tablespoon of butter with a splash of oil in a large deep skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through (about 5-6 minutes). Remove chicken to a plate.
In the same skillet, add the remaining butter and the minced garlic. Sauté for 30 seconds until fragrant (do not burn!).
Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the uncooked egg noodles. Ensure they are mostly submerged. Reduce heat to a simmer, cover, and cook for 6-8 minutes until noodles are tender and most liquid is absorbed.
The Finish: Stir the cooked chicken and its juices back into the pan. Toss well. Remove from heat and stir in the parmesan cheese. Garnish with parsley.
Pro Tips for Perfect Results
Technique Secrets
Don’t Drain: The liquid remaining in the pan is not waste—it’s sauce! It should be slightly thickened from the pasta starch. If it’s too dry, add a splash more broth. If too soupy, cook uncovered for a minute on high.
Fresh Herbs: Because the ingredients are simple (butter/chicken/pasta), fresh parsley or chives at the end make a huge difference in brightening the flavor.
Common Mistakes to Avoid
Overcooking egg noodles. They are more delicate than semolina pasta. They turn to mush quickly, so test them early.
| Ingredient | Role | Note |
|---|---|---|
| Butter | Sauce Base | Use real butter, not margarine |
| Egg Noodles | Carb | Wide or Extra Wide |
| Parmesan | Umami/Salt | Freshly grated melts best |
| Chicken Broth | Liquid | Adds depth over water |
Serving Ideas & Pairings
Presentation & Plating
Serve in shallow bowls with plenty of cracked black pepper on top.
Pairing Suggestions
Roasted asparagus or green beans are the perfect side to cut the richness of the butter.
Frequently Asked Questions
Can I use gluten-free noodles?
Yes, GF pasta works well in one-pot meals. Watch the timing as it can get gummy.
Is it creamy?
It’s buttery and glossy, but not “Alfredo” creamy unless you add a splash of cream at the end.
Conclusion
One-Pan Chicken with Buttered Noodles is simple cooking at its finest. It transforms basic ingredients into a meal that feels special, nourishing, and deeply comforting.
