Introduction

This one-pan chicken with buttered noodles is a simple, comforting meal perfect for busy weeknights. Juicy chicken breasts cook alongside tender egg noodles in a flavorful garlic butter sauce, making cleanup a breeze.

The dish is a round white bowl filled with creamy fettuccine pasta at the bottom, showing smooth, light yellow noodles arranged loosely. On top, there are five grilled chicken pieces with a golden-brown, slightly charred surface, placed in a neat row across the middle of the pasta. A light drizzle of white sauce is spread over the chicken and some pasta, and small sprinkles of green herbs are scattered on top, adding a fresh contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (1.5 lbs)
8 oz egg noodles
4 tbsp real butter
4 cloves garlic, minced
2 cups low-sodium chicken broth
¼ cup fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken and set aside.
Step 3: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
Step 4: Pour in the chicken broth and bring to a simmer. Add the egg noodles, stirring to combine.
Step 5: Return the chicken breasts to the pan, nestling them among the noodles. Cover and cook for about 8-10 minutes until the noodles are tender and have absorbed most of the broth.
Step 6: Sprinkle fresh parsley over the dish, adjust seasoning with salt and pepper as needed, then serve warm.

Tips & Variations

For extra flavor, sprinkle grated Parmesan cheese over the noodles before serving.
Swap chicken broth for vegetable broth to make it lighter or dairy-free butter for a different twist.
Add vegetables like peas or spinach in the last few minutes of cooking for added color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water to keep the noodles moist.

How to Serve

A white bowl filled with a creamy pasta base of light yellow fettuccine noodles, topped with five pieces of golden-brown grilled chicken breast arranged in a single row across the top. The chicken pieces have a slightly crispy texture with visible black pepper specks and are garnished with small green herb leaves sprinkled over them. The sauce covering the pasta is smooth and creamy, slightly pale beige, coating the noodles evenly. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed until the chicken is fully cooked.

What if I don’t have egg noodles?

You can substitute with any pasta you have on hand, such as penne or fusilli. Just keep an eye on the cooking time, as different pasta shapes vary in cooking duration.

One-Pan Chicken with Buttered Garlic Noodles Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

This One-Pan Chicken with Buttered Noodles is a comforting, easy-to-make dish featuring tender chicken breasts cooked alongside buttery egg noodles in a flavorful garlic chicken broth. Fresh parsley adds a touch of brightness to this all-in-one meal that’s perfect for a quick weeknight dinner.

Author: Zane
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (1.5 lbs)
Salt and pepper to taste
4 cloves garlic, minced
¼ cup fresh parsley, chopped

Noodles

8 oz egg noodles
4 tbsp real butter
2 cups low-sodium chicken broth

Instructions

Prepare the Chicken: Season the 4 boneless, skinless chicken breasts with salt and pepper on both sides. This ensures the meat is flavorful before cooking.
Sauté Garlic and Chicken: In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chicken breasts and cook for about 5-7 minutes on each side until browned and cooked through.
Add Noodles and Broth: Pour in 2 cups of low-sodium chicken broth and add the 8 ounces of egg noodles directly into the pan with the chicken. Stir gently to distribute the noodles evenly around the chicken breasts.
Simmer and Cook Noodles: Cover the pan and let everything simmer over medium-low heat for about 10-12 minutes, or until the noodles are tender and have absorbed most of the broth.
Butter and Toss: Remove the chicken breasts and set aside briefly. Stir in the remaining 2 tablespoons of butter into the noodles until melted and well coated, creating a rich and creamy sauce.
Garnish and Serve: Return the chicken to the pan on top of the noodles, sprinkle chopped fresh parsley over the dish, and serve warm. Adjust seasoning with additional salt and pepper if needed.

Notes

Use low-sodium chicken broth to better control the saltiness of the dish.
Make sure not to overcook the chicken to keep it moist and tender.
Fresh parsley adds brightness, but you can substitute with dried parsley if fresh is not available – use about 1 tablespoon dried.
Butter added at the end enhances richness and helps coat the noodles nicely.
Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.

Keywords: one-pan chicken, buttered noodles, easy dinner, chicken breast recipe, garlic chicken, one skillet meal