Name: One‑Pan Chicken with Buttered Noodle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; Salt and pepper, to taste; 4 cups chicken broth; 8 ounces egg noodles; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese (optional); Fresh parsley, for garnish (optional)

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This One‑Pan Chicken with Buttered Noodle is the kind of dinner I turn to when I need something warm, filling, and unfussy. Tender, golden-browned chicken breasts are served over a bed of rich, garlic-infused egg noodles that soak up a savory chicken broth. Everything comes together in one pan for an easy meal with minimal cleanup — exactly what I need on a busy weeknight.

One‑Pan Chicken with Buttered Noodle

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper, to taste

4 cups chicken broth

8 ounces egg noodles

2 tablespoons unsalted butter

2 cloves garlic, minced

¼ cup grated Parmesan cheese (optional)

Fresh parsley, for garnish (optional)

Directions

I start by seasoning both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.

Then, I heat olive oil in a large skillet over medium heat. I cook the chicken breasts for about 5–6 minutes per side, until they’re fully cooked and golden brown. I remove them from the skillet and set them aside.

In the same skillet, I pour in the chicken broth and bring it to a simmer. I stir in the egg noodles, making sure they’re submerged.

I cover the skillet and let the noodles cook for 7–8 minutes, until they’re al dente and most of the broth has been absorbed.

While the noodles are cooking, I melt butter in a small pan and sauté the minced garlic for 1–2 minutes until fragrant.

I stir the butter-garlic mixture into the noodles, add grated Parmesan (if I’m using it), and toss until the noodles are creamy and well coated.

I slice the chicken and lay it on top of the noodles.

I finish with a sprinkle of parsley and serve immediately.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: approximately 420 kcal per serving

Variations

I sometimes swap the chicken breasts for boneless thighs if I want an even juicier texture.

For extra richness, I stir in a splash of heavy cream with the butter.

If I’m craving a little heat, I add a pinch of red pepper flakes to the garlic butter.

When I want more veggies, I stir in spinach or peas during the last minute of cooking the noodles.

To change the flavor profile, I’ve also tried adding Italian seasoning or fresh thyme.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually add a splash of broth or water to loosen up the noodles and warm it gently in a skillet or microwave. I avoid overheating to keep the chicken from drying out.

FAQs

How can I tell when the chicken is fully cooked?

I check that the internal temperature reaches 165°F using a meat thermometer, or I cut into the thickest part to ensure there’s no pink.

Can I use a different type of pasta?

Yes, I’ve used rotini and small shells before. Just keep in mind that the cook time and liquid absorption might vary slightly.

What if I don’t have Parmesan cheese?

I’ve skipped it before, and the noodles still taste great. A bit of cream cheese or even shredded mozzarella can also work for creaminess.

Can I make this ahead of time?

While it’s best fresh, I’ve made it a few hours ahead and reheated gently. Just know the noodles might soften a bit more.

Is it okay to use pre-cooked chicken?

Yes, I’ve used rotisserie chicken to save time. I just skip the searing step and add the chicken at the end to warm through.

Conclusion

This One‑Pan Chicken with Buttered Noodle is everything I want in a quick comfort meal — rich, satisfying, and ready in half an hour. It’s ideal for those nights when I want something hearty without standing in the kitchen forever or facing a pile of dishes afterward. Simple, flavorful, and endlessly adaptable, it’s one of my go-to weeknight dinners.

📖 Recipe:

One‑Pan Chicken with Buttered Noodle

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

A comforting and easy one-pan meal featuring juicy, seasoned chicken breasts served over garlic-infused buttered egg noodles, all cooked in a savory chicken broth.

Instructions

Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5–6 minutes per side until golden brown and fully cooked. Remove and set aside.
In the same skillet, pour in the chicken broth and bring to a simmer.
Stir in the egg noodles, ensuring they are submerged. Cover and cook for 7–8 minutes, until al dente and most of the broth is absorbed.
In a small pan, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
Stir the garlic butter into the noodles. Add Parmesan cheese if using, and mix until noodles are creamy and coated.
Slice the cooked chicken and place on top of the noodles.
Garnish with fresh parsley and serve immediately.