One-Pan Chicken with Buttered Noodles

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Golden, pan-seared chicken tucked into silky, buttered egg noodles—this dish wraps comfort and convenience into one delicious skillet. The chicken thighs are seasoned to perfection and finished in a creamy garlic-herb sauce that soaks beautifully into every ribbon of pasta.

Whether you need a quick weeknight dinner or a cozy Sunday meal, One-Pan Chicken with Buttered Noodles brings both flavor and simplicity to the table. You’ll love how everything comes together in just one pan, saving you time on cleanup without sacrificing richness or texture.

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Ingredients for this One-Pan Chicken with Buttered Noodles Recipe

• 8 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (divided)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 12 oz wide egg noodles
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

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Step 1: Sear the Chicken

Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

Step 2: Create the Sauce Base

In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté until fragrant, about 30 seconds. Pour in the chicken broth and heavy cream, stirring to combine and deglaze any browned bits from the pan.

Step 3: Cook the Noodles

Add the egg noodles directly into the skillet with the sauce. Bring to a boil, then reduce to a simmer. Cook uncovered for about 8-10 minutes, stirring occasionally, until noodles are tender and have absorbed most of the liquid.

Step 4: Finish and Serve

Return the seared chicken to the skillet, nestling it on top of the noodles. Sprinkle grated Parmesan over everything and let it melt into the warm sauce. Garnish with fresh parsley and serve hot.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine. Just be careful not to overcook them as they tend to dry out quicker than thighs.

What if I don’t have heavy cream?

You can substitute with half-and-half or even whole milk. The sauce will be slightly lighter but still creamy.

Can I add vegetables to this dish?

Absolutely! Spinach, peas, or mushrooms are great add-ins. Just stir them in during the last few minutes of cooking the noodles.

Is it okay to use a different pasta?

Yes, though wide egg noodles absorb the sauce beautifully, you can use fettuccine or rotini if that’s what you have.

How do I make it spicier?

Add red pepper flakes to the sauce or a splash of hot sauce for a little heat.

Can I make it dairy-free?

Use plant-based butter and a non-dairy cream alternative like coconut cream or oat cream, though the flavor will vary slightly.

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