One Pan Chicken Buttered Noodles (Printable View)

Tender chicken over buttery noodles, all in one pan. Ready in 35 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
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 ounces 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
12 - ½ cup grated Parmesan cheese (optional)

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, garlic powder, and paprika, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until deeply golden brown. Transfer chicken to a plate, leaving the rendered fat in the pan.
03 - Add minced garlic to the hot pan and sauté for 30 seconds until fragrant, being careful not to burn. Pour in chicken broth and bring to a rolling boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
04 - Add egg noodles to the boiling broth, stirring to submerge as much as possible. Return to a boil, then nestle the seared chicken breasts on top of the noodles. Reduce heat to medium-low, cover tightly, and simmer for 12 to 15 minutes. Stir noodles once or twice during cooking to prevent sticking. Continue until noodles are tender and chicken reaches an internal temperature of 165°F.
05 - Remove cooked chicken from the pan and set aside on a clean plate. Stir butter, parsley, and Parmesan cheese (if using) into the noodles until melted and glossy. Slice chicken breasts or serve whole over the buttered noodles. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The noodles absorb all those pan drippings and become impossibly creamy without any heavy cream
  • Thirty-five minutes from start to finish on nights when everyone is starving now
02 -
  • The pan might look crowded but the noodles really do cook down as they absorb the liquid
  • Stir the noodles at least once during simmering or they will stick to the bottom of the pan
  • Use an instant read thermometer to check the chicken reaches 165°F so it stays juicy
03 -
  • Use a pan with high sides so the broth does not reduce too quickly
  • Let the chicken rest for a few minutes before slicing so all those juices stay inside

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