One Pan Chicken with Buttered Noodles — The Ultimate Weeknight Comfort Meal
This One Pan Chicken with Buttered Noodles recipe delivers tender, flavorful chicken and silky egg noodles cooked in a buttery, savory broth all in a single skillet—perfect for busy weeknights, meal prep, or family dinners. This recipe is an easy one-pan chicken recipe that minimizes cleanup while maximizing flavor, making it a top pick for anyone searching for a quick weeknight dinner, comfort food pasta, or family-friendly dinner ideas. If you want a fuss-free, high-protein, creamy-feeling pasta dinner that cooks entirely in one pan, this buttered noodles recipe paired with seared chicken will become a go-to in your rotation.
Ingredients
For the Chicken (serves 4)
• 1 lb (450 g) boneless skinless chicken thighs or breasts, trimmed and patted dry• 1 tablespoon olive oil• 1 teaspoon garlic powder• 1 teaspoon onion powder• 1 teaspoon dried Italian seasoning or a mix of dried thyme and oregano• Salt and freshly ground black pepper to taste
For the Noodles & Sauce
• 8 oz (225 g) wide egg noodles or fettuccine, broken to fit the pan if needed• 4 cups (946 ml) low-sodium chicken broth• 1 small yellow onion, finely chopped• 2 garlic cloves, minced• 3 tablespoons unsalted butter plus extra for finishing• 1 tablespoon fresh parsley, chopped (optional garnish)• Grated Parmesan cheese, for serving• Optional: 1/4 cup heavy cream or half-and-half for a creamier sauce• Optional veggies: 1 cup frozen peas, 2 cups baby spinach, or 1 cup steamed broccoli florets
Equipment
• Large deep skillet or 10–12 inch Dutch oven with a lid• Wooden spoon or spatula• Tongs• Knife and cutting board• Measuring cups and spoons
Instructions — Detailed Step-By-Step
Step 1 — Prep the Chicken and Pasta
Pat chicken dry with paper towels and season both sides generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. If using long pasta like fettuccine, break into halves so it fits and cooks evenly.
Step 2 — Sear the Chicken (Flavor Foundation)
Heat a large, deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Place the seasoned chicken in the hot pan and sear undisturbed for 3–4 minutes until a deep golden crust forms. Flip and sear the other side for 3–4 minutes. Chicken does not need to be cooked through—remove to a plate and reserve any juices.
Step 3 — Sauté the Aromatics
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3–4 minutes until soft and translucent. Add minced garlic and cook for 20–30 seconds until fragrant but not browned.
Step 4 — Deglaze and Build the Sauce
Pour in 4 cups of low-sodium chicken broth and use a wooden spoon to scrape up browned bits (fond) from the bottom of the pan—this is concentrated flavor. Add 3 tablespoons unsalted butter and stir until melted. Bring the liquid to a gentle boil.
Step 5 — Add Noodles and Return Chicken
Stir in the broken egg noodles so they are submerged in the broth. Nestle the seared chicken pieces (and any collected juices) on top of the noodles.
Step 6 — Simmer Covered
Reduce heat to a steady simmer. Cover the skillet with a lid and cook for 12–15 minutes, checking at the 10-minute mark for tenderness. The noodles should be cooked through and most of the liquid absorbed. Avoid excessive stirring to keep noodles from getting sticky.
Step 7 — Optional Creamy Finish and Veggies
If using frozen peas, spinach, or broccoli, add them in the last 3–5 minutes of cooking so they heat through without overcooking. For a richer sauce, stir in 1/4 cup heavy cream or half-and-half during the last 2 minutes.
Step 8 — Rest, Finish, and Serve
Turn off the heat and keep the skillet covered for 5 minutes to let the sauce thicken slightly. Add an extra pat of butter and gently fluff the noodles with a fork. Sprinkle chopped parsley and grated Parmesan cheese before serving.
Tips for Perfect One-Pan Chicken & Noodles (H2)
Tip 1 — Don’t Skip the Sear (H3)
Searing seals flavor into the chicken and creates fond on the pan that builds a deep, savory broth when deglazed with chicken stock. This is the single most important step for big flavor.
Tip 2 — Use Good Broth (H3)
Since the broth becomes your sauce, choose a quality low-sodium chicken broth or make quick homemade stock. The better the broth, the better the sauce.
Tip 3 — Pasta Choice & Timing (H3)
Wide egg noodles are ideal because they release starch and create a creamy, glossy sauce. If using smaller shapes like penne or rotini, do not break them and adjust cooking time according to package directions while monitoring liquid level.
Tip 4 — Avoid Over-Stirring (H3)
Too much stirring while the pasta cooks can make the noodles gluey. Stir only once when you add the pasta and again briefly near the end if needed to check doneness.
Tip 5 — Customize with Veggies or Herbs (H3)
Fold in frozen peas, baby spinach, or blanched broccoli for color and nutrition. Finish with lemon zest or a squeeze of lemon juice for brightness.
Serving Suggestions + Variations
Serve this one-pan chicken and buttered noodles with a simple green salad and crusty bread for sopping up the sauce. Variation ideas: Chicken Marsala twist—add 1/2 cup Marsala wine during deglaze and mushrooms; Creamy garlic version—stir in 1/4 cup heavy cream and 1/4 cup grated Parmesan before resting; Italian herb—add 1 teaspoon dried basil and finish with fresh basil leaves; Lemon-herb—add 1 teaspoon lemon zest and finish with extra parsley and lemon wedges.
Frequently Asked Questions (FAQs) — SEO-Friendly Questions with Strong Keywords
Q: What is the best chicken for one-pan chicken recipes? A: Boneless skinless chicken thighs stay juicier than breasts and are more forgiving to cook; breasts work well if you watch cooking time closely. Keywords: best chicken for one-pan recipe, boneless chicken thighs vs breasts.
Q: Can I use frozen chicken? A: You should fully thaw chicken before searing so it browns properly and cooks evenly. Keywords: cooking frozen chicken, searing frozen chicken risks.
Q: Can I make this gluten-free? A: Yes—substitute gluten-free pasta or use rice noodles and adjust broth-to-pasta ratio. Keywords: gluten-free pasta chicken recipe.
Q: How do I make the sauce creamier? A: Stir in 1/4 cup heavy cream or half-and-half in the last 2 minutes of cooking, or finish with an extra tablespoon of butter and a generous sprinkle of Parmesan. Keywords: creamy pasta chicken, how to make pasta sauce thicker.
Q: Can I use other pasta shapes? A: Yes. Adjust cooking time and do not break short shapes. Choose shapes that hold sauce (fusilli, penne, farfalle). Keywords: best pasta for one-pan, pasta shapes for sauces.
Q: How do I store and reheat leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce, or microwave with a tablespoon of water per serving. Keywords: storing chicken pasta leftovers, reheating pasta without drying out.
Nutrition Facts — Estimated Per Serving (4 servings) (approximate values)
Calories: 520 kcal• Protein: 36 g• Total Fat: 20 g• Saturated Fat: 9 g• Carbohydrates: 44 g• Fiber: 2 g• Sugars: 3 g• Sodium: 720 mg (varies by broth and added salt)• Cholesterol: 115 mg
This One Pan Chicken with Buttered Noodles is the perfect quick weeknight dinner, combining an easy one-pan chicken recipe concept with buttery egg noodles for a comforting family-friendly meal. Whether you want a simple buttered noodles recipe, a creamy one-pan chicken dinner, or a fast family meal idea, this recipe checks all the boxes: minimal cleanup, big flavor, and flexible variations. Bookmark or save this one-pan meal for your next busy weeknight and try the creamy variation or lemon-herb twist to keep it fresh. Keywords: one-pan chicken dinner, buttered noodles recipe, quick family dinner, easy pasta chicken.
Author Notes & Publishing Tips
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