Amazing 1-Pan Chicken with Buttered Noodles

If you’re staring down a busy Tuesday night and desperately need a delicious, satisfying meal without creating a sink full of dishes, then you’ve found your answer: One-Pan Chicken with Buttered Noodles. This recipe is my go-to when I need Southern comfort flavor without the heavy aftermath.

Hey everyone, I’m Jordan Bell, checking in from Asheville, North Carolina. If you’ve followed my journey, you know I’ve dropped over 80 pounds, and I did it by learning how to make my favorite comfort foods *cleaner*. My blog, Easy Detox Recipes, is all about showing you how to keep those rich, soulful flavors we love, but without all the fuss and heaviness. Trust me, you absolutely do not have to sacrifice taste for simplicity.

This skillet meal is the perfect example of that philosophy in action. We get tender, perfectly seasoned chicken breast cooked right alongside creamy, garlicky egg noodles. It’s fast, it’s flavorful, and you clean up in five minutes flat. Let’s get cooking!

Gathering Ingredients for One-Pan Chicken with Buttered Noodles

We’re keeping this list short and sweet, because that’s the whole point of a great weeknight dinner, right? You don’t need to run to three different stores for this one. Having everything measured out beforehand makes the actual cooking process fly by. You’ll be shocked how much flavor we pack into just a few simple things.

Essential Components for Your One-Pan Chicken with Buttered Noodles

You’ll need two nice boneless, skinless chicken breasts. Make sure they aren’t super thick, or they might take forever to cook through while those noodles are softening up. For the liquid base, grab 4 cups of chicken broth—this is what cooks the pasta right in the pan, so don’t skimp! And for the noodles, 8 ounces of classic egg noodles work best because they get so wonderfully creamy when they absorb that broth.

Flavor Builders: Seasonings and Buttered Elements

The seasoning mix is basic but mighty: garlic powder, onion powder, paprika, salt, and pepper. Mix that up and rub it all over the chicken before it hits the hot pan. For the finishing touch, you absolutely need 2 tablespoons of good unsalted butter and about 2 cloves of fresh garlic, minced very fine. If you want a little extra richness, that grated Parmesan cheese is optional, but I rarely skip it! A little fresh parsley sprinkled on top wakes the whole dish up.

Equipment Needed for This One-Pan Chicken with Buttered Noodles

You really only need one main piece of equipment, which is why I love this recipe so much! Grab your largest, heavy-bottomed skillet—mine is cast iron, but any large pan will do. You’ll also need your standard measuring cups and spoons, a small bowl for mixing your spices, and a cutting board for slicing the finished chicken.

Step-by-Step Instructions for One-Pan Chicken with Buttered Noodles

Okay, let’s get down to business. This whole thing moves fast once you get started, so have your broth ready to go once the chicken is out of the pan. Timing is everything here, but honestly, even if you mess up the timing slightly, it’s still going to taste amazing. Let’s look at some other dinner recipes while we wait!

Preparing and Searing the Chicken

First things first, we season that chicken! In a small bowl, mix up 1 teaspoon each of garlic powder, onion powder, and paprika, plus salt and pepper to your liking. Rub that seasoning blend all over both sides of those two chicken breasts. Now, heat 1 tablespoon of olive oil in your big skillet over medium heat. Wait until that oil is shimmering just a bit before you gently lay the chicken in there. We want a gorgeous golden brown crust, so let it cook undisturbed for about 5 to 6 minutes per side. Once both sides are golden and the chicken is cooked all the way through—use a thermometer if you’re nervous, it should hit 165°F—pull those beauties out and set them on a clean plate for a minute.

Cooking the Egg Noodles in Broth

Don’t wipe out that skillet! All those tasty brown bits are flavor gold. Pour in the 4 cups of chicken broth right away and scrape up any stuck bits on the bottom with a wooden spoon. Bring that broth up to a nice simmer over medium-high heat. Once it’s bubbling gently, stir in the 8 ounces of egg noodles. Make sure they are all swimming in that broth. Cover the skillet, turn the heat down slightly to medium, and let those noodles cook for about 7 to 8 minutes. You want them tender but still a little firm—al dente—and most of that liquid should be gone or absorbed by the time the timer dings.

Finishing Your One-Pan Chicken with Buttered Noodles

While those noodles are soaking up the goodness, quickly melt your 2 tablespoons of butter in a tiny separate pan. Add your 2 cloves of minced garlic and let it sauté for just a minute or two until you can really smell it—don’t let it burn! Once the noodles are done, pour that fragrant garlic butter right over them. If you’re using it, toss in that optional Parmesan cheese now and stir everything really well until it looks creamy. Take your seared chicken, slice it against the grain into nice thick strips, and arrange those slices right on top of the noodles. If you want that extra pop of color, sprinkle on some fresh parsley. That’s it! Serve it straight from the skillet if you’re feeling rustic!

Tips for Success Making One-Pan Chicken with Buttered Noodles

I’ve made this so many times I’ve lost count, especially when I was trying to keep my meals simple during my weight loss transformation. The biggest mistake people make is thinking because it’s one pan, you can rush the steps. You can’t rush the sear, and you definitely can’t rush the noodle absorption! If you want to see more of my favorite quick meals, check out my posts on Medium.

Achieving Perfect Texture in Your One-Pan Chicken with Buttered Noodles

When you check your noodles, remember they will continue to soften slightly even after you turn the heat off. If they look soupy, just leave the lid off for an extra minute and let the steam escape. Also, when you check the chicken, don’t just cut into the thickest part—that lets all the juices escape! Use a quick-read thermometer inserted into the center to guarantee that 165°F without sacrificing moisture.

Ingredient Swaps for Your Skillet Meal

If you don’t have egg noodles, don’t panic! Any short pasta shape works, like rotini or penne, but you might need an extra splash of broth and a couple more minutes cooking time. If you want to sneak in some greens, toss in a big handful of spinach or some frozen peas right when you add the garlic butter. They’ll wilt down instantly and add great color without messing up the one-pan magic. For richer flavor, I sometimes swap out half a cup of that broth for heavy cream right before adding the noodles—wow, that’s decadent! If you like creamy pasta dishes, you might also enjoy my recipe for creamy parmesan garlic beef bowtie pasta.

Frequently Asked Questions About One-Pan Chicken with Buttered Noodles

I get so many questions about tweaking this recipe because everyone loves how easy it is! It’s the perfect entry point for people looking for an easy chicken dinner that tastes like it took way more effort.

Q1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are more forgiving and stay moister, which is great. If you use bone-in thighs, you’ll need to increase the cooking time significantly—maybe 8 to 10 minutes per side—before you add the broth. Just make sure they are cooked through before you pull them out.

Q2. Is this truly a healthy skillet meal?
It’s much healthier than ordering takeout, that’s for sure! We are using lean protein (chicken breast) and cooking the pasta directly in broth instead of draining it, which saves on sodium and adds nutrients. For a cleaner version, use low-sodium broth and skip the optional Parmesan if you are watching sodium intake.

Q3. What if I don’t have paprika?
Paprika adds color and a little warmth, but if you’re out, you can swap it with a bit more onion powder or even a pinch of dried thyme for an herbal note. The main flavors here are garlic and butter, so the chicken will still be delicious! If you are interested in other ways to use spices, check out my best chicken marinade guide.

Q4. My noodles stuck to the bottom of the pan! What went wrong?
That usually means your heat was too high when you added the noodles, or you didn’t stir them well enough right after adding them to the simmering broth. Make sure they are fully submerged and keep that heat at a steady, gentle simmer while they absorb the liquid.

Q5. Can I cook this entirely on the stovetop without oven-finishing?
Yes! This recipe is designed to be fully stovetop, which is why it’s such a fantastic skillet meal for quick weeknights. The chicken sears, the noodles steam underneath the lid, and the butter sauce incorporates right there. No oven needed!

Storing and Reheating Your One-Pan Chicken with Buttered Noodles

I often make this recipe intentionally large because leftovers are honestly just as good the next day. The noodles soak up the remaining sauce, making them extra flavorful!

Storage Guidelines for Leftover Skillet Meal

Make sure everything has cooled down a bit before you store it. Transfer the chicken and noodles into an airtight container. I recommend keeping the sliced chicken separate from the noodles if you can, just so the chicken doesn’t get too soft. This easy chicken dinner keeps well in the fridge for about 3 days, max.

Reheating Instructions for Flavor Retention

The key to reheating noodles is adding moisture back in. If you use the microwave, put your portion in a microwave-safe bowl and add just a tablespoon or two of plain chicken broth or even water before heating. This steams the noodles back to life. Stovetop reheating is better: use a small saucepan over low heat, stirring constantly with that splash of broth until it’s warmed through evenly.

Sharing Your One-Pan Chicken with Buttered Noodles Experience

I truly hope this recipe saves your busy weeknights like it saves mine! Once you try this simple skillet method, you’ll be hooked. Let me know down in the comments how it turned out for you, and please leave a star rating so other busy cooks can find this lifesaver! You can also find more inspiration on my Pinterest boards.

Gathering Ingredients for One-Pan Chicken with Buttered Noodles

We’re keeping this list short and sweet, because that’s the whole point of a great weeknight dinner, right? You don’t need to run to three different stores for this one. Having everything measured out beforehand makes the actual cooking process fly by. You’ll be shocked how much flavor we pack into just a few simple things.

Essential Components for Your One-Pan Chicken with Buttered Noodles

You’ll need two nice boneless, skinless chicken breasts. Make sure they aren’t super thick, or they might take forever to cook through while those noodles are softening up. For the liquid base, grab 4 cups of chicken broth—this is what cooks the pasta right in the pan, so don’t skimp! And for the noodles, 8 ounces of classic egg noodles work best because they get so wonderfully creamy when they absorb that broth.

Flavor Builders: Seasonings and Buttered Elements

The seasoning mix is basic but mighty: garlic powder, onion powder, paprika, salt, and pepper. Mix that up and rub it all over the chicken before it hits the hot pan. For the finishing touch, you absolutely need 2 tablespoons of good unsalted butter and about 2 cloves of fresh garlic, minced very fine. If you want a little extra richness, that grated Parmesan cheese is optional, but I rarely skip it! A little fresh parsley sprinkled on top wakes the whole dish up.

Equipment Needed for This One-Pan Chicken with Buttered Noodles

You really only need one main piece of equipment, which is why I love this recipe so much! Grab your largest, heavy-bottomed skillet—mine is cast iron, but any large pan will do. You’ll also need your standard measuring cups and spoons, a small bowl for mixing your spices, and a cutting board for slicing the finished chicken.

Step-by-Step Instructions for One-Pan Chicken with Buttered Noodles

Okay, let’s get down to business. This whole thing moves fast once you get started, so have your broth ready to go once the chicken is out of the pan. Timing is everything here, but honestly, even if you mess up the timing slightly, it’s still going to taste amazing. We are building layers of flavor right in that one skillet!

Preparing and Searing the Chicken

First things first, we season that chicken! In a small bowl, mix up 1 teaspoon each of garlic powder, onion powder, and paprika, plus salt and pepper to your liking. Rub that seasoning blend all over both sides of those two chicken breasts. Now, heat 1 tablespoon of olive oil in your big skillet over medium heat. Wait until that oil is shimmering just a bit before you gently lay the chicken in there. We want a gorgeous golden brown crust, so let it cook undisturbed for about 5 to 6 minutes per side. Don’t poke it or move it around while it’s searing! Once both sides are golden and the chicken is cooked all the way through—it should be firm to the touch—pull those beauties out and set them on a clean plate for a minute. Don’t worry about a little pink remaining if you’re using a thermometer, as it will carry over cook while we handle the pasta.

Cooking the Egg Noodles in Broth

Don’t wipe out that skillet! All those tasty brown bits are flavor gold. Pour in the 4 cups of chicken broth right away and scrape up any stuck bits on the bottom with a wooden spoon. Bring that broth up to a nice simmer over medium-high heat. Once it’s bubbling gently, stir in the 8 ounces of egg noodles. Make sure they are all swimming in that broth; push them down gently if they are sticking up. Cover the skillet, turn the heat down slightly to medium, and let those noodles cook for about 7 to 8 minutes. You want them tender but still a little firm—al dente—and most of that liquid should be gone or absorbed by the time the timer dings. If there’s still a little liquid left, that’s okay!

Finishing Your One-Pan Chicken with Buttered Noodles

While those noodles are soaking up the goodness, quickly melt your 2 tablespoons of butter in a tiny separate pan. Add your 2 cloves of minced garlic and let it sauté for just a minute or two until you can really smell it—be careful not to burn that garlic, or the whole dish tastes bitter! Once the noodles are done, pour that fragrant garlic butter right over them in the main skillet. If you’re using it, toss in that optional Parmesan cheese now and stir everything really well until it looks creamy; the residual heat will melt it perfectly. Take your seared chicken, slice it against the grain into nice thick strips, and arrange those slices right on top of the noodles. If you want that extra pop of color, sprinkle on some fresh parsley. That’s it! Serve it straight from the skillet if you’re feeling rustic!

Tips for Success Making One-Pan Chicken with Buttered Noodles

I’ve made this so many times I’ve lost count, especially when I was trying to keep my meals simple during my weight loss transformation. The biggest mistake people make is thinking because it’s one pan, you can rush the steps. You can’t rush the sear, and you definitely can’t rush the noodle absorption! Following these little tricks I’ve learned in my Asheville kitchen will make sure this is a winner every single time.

Achieving Perfect Texture in Your One-Pan Chicken with Buttered Noodles

When you check your noodles, remember they will continue to soften slightly even after you turn the heat off. If they look soupy, just leave the lid off for an extra minute and let the steam escape. Also, when you check the chicken, don’t just cut into the thickest part—that lets all the juices escape! Use a quick-read thermometer inserted into the center to guarantee that 165°F without sacrificing moisture. If the chicken comes out perfectly but you still have a little broth left, don’t worry; that broth is going to mix with the butter and make the noodles even richer!

Ingredient Swaps for Your Skillet Meal

If you don’t have egg noodles, don’t panic! Any short pasta shape works, like rotini or penne, but you might need an extra splash of broth and a couple more minutes cooking time. If you want to sneak in some greens, toss in a big handful of spinach or some frozen peas right when you add the garlic butter. They’ll wilt down instantly and add great color without messing up the one-pan magic. For richer flavor, I sometimes swap out half a cup of that broth for heavy cream right before adding the noodles—wow, that’s decadent! It turns this easy chicken dinner into something truly special. For more ideas on easy dinners, check out my dinner recipe index.

Frequently Asked Questions About One-Pan Chicken with Buttered Noodles

I get so many questions about tweaking this recipe because everyone loves how easy it is! It’s the perfect entry point for people looking for an easy chicken dinner that tastes like it took way more effort. When you are trying to eat clean while still enjoying Southern flavors, simplicity is king, and this recipe delivers every time.

Can I make this One-Pan Chicken with Buttered Noodles ahead of time?

You absolutely can! This is a great skillet meal to prep for lunches. I usually make a double batch and store the leftovers. I’ll talk more about the best way to store and reheat them later on, but yes, it keeps well. Just know that noodles tend to soak up all the remaining liquid overnight, so you’ll need to add a splash of broth when you warm it up again.

What vegetables pair well with this easy chicken dinner?

Oh, this is where you can really load up on the nutrition! I love tossing in frozen peas right at the end with the butter and garlic—they thaw and heat through perfectly in about 30 seconds. Sliced mushrooms are fantastic too; throw those in right after you remove the chicken and let them cook down in the leftover oil before you add the broth. Spinach is another winner; just stir a huge handful in right before you serve it, and it wilts down to almost nothing. It adds great color to this easy chicken dinner! If you are looking for other vegetable-forward meals, check out my recipe for garlic roasted cabbage steaks.

Storing and Reheating Your One-Pan Chicken with Buttered Noodles

I often make this recipe intentionally large because leftovers are honestly just as good the next day. The noodles soak up the remaining sauce, making them extra flavorful! Just remember that noodles are sponges, so we have to treat them right when we reheat them.

Storage Guidelines for Leftover Skillet Meal

Make sure everything has cooled down a bit before you store it. Transfer the chicken and noodles into an airtight container. I recommend keeping the sliced chicken separate from the noodles if you can, just so the chicken doesn’t get too soft. This skillet meal keeps well in the fridge for about 3 days, max.

Here’s a quick cheat sheet for keeping things safe:

Item	Container Type	Max Refrigeration Time
Chicken & Noodles	Airtight container	3 days
Cooked Chicken Only	Sealed bag/container	4 days

Reheating Instructions for Flavor Retention

The key to reheating noodles is adding moisture back in. If you use the microwave, put your portion in a microwave-safe bowl and add just a tablespoon or two of plain chicken broth or even water before heating. This steams the noodles back to life. Stovetop reheating is better; use a small saucepan over low heat, stirring constantly with that splash of broth until it’s warmed through evenly. Never blast it on high heat, or you’ll end up with dry chicken!

Here’s how I handle the reheat:

Method	Moisture Needed	Best For
Microwave	1-2 Tbsp Broth/Water	Quickest single serving
Stovetop (Low Heat)	A splash of broth	Best texture retention

Sharing Your One-Pan Chicken with Buttered Noodles Experience

I truly hope this recipe saves your busy weeknights like it saves mine! Once you try this simple skillet method, you’ll be hooked. Let me know down in the comments how it turned out for you, and please leave a star rating so other busy cooks can find this lifesaver! I love seeing your pictures!

Print