1. Season the Chicken
Pat the chicken dry with paper towels.
Season both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper.
If your chicken breasts are very thick, consider slicing them horizontally into thinner cutlets. This helps them cook more evenly and keeps the cooking time manageable.
2. Brown the Chicken
Heat a large deep skillet over medium-high heat.
Add the olive oil and place the chicken in the pan.
Cook for several minutes per side until nicely browned.
The chicken doesn't necessarily need to be completely cooked through at this point because it will continue cooking later.
Transfer the chicken to a plate and set it aside.
3. Build the Flavor in the Same Pan
Reduce the heat to medium.
Add the butter to the skillet, followed by the minced garlic.
Cook briefly, stirring constantly, until the garlic becomes fragrant.
Be careful not to let it brown too much, as burnt garlic can become bitter.
4. Add the Broth and Noodles
Pour the chicken broth into the skillet and scrape the bottom of the pan with a wooden spoon or spatula.
Those browned bits left behind by the chicken are packed with flavor.
Bring the broth to a gentle simmer.
Add the egg noodles and Italian seasoning.
Stir so the noodles are mostly submerged in the liquid.
5. Return the Chicken to the Pan
Nestle the browned chicken pieces into the noodles.
Cover the skillet and reduce the heat to medium-low.
Allow everything to cook until the noodles are tender and the chicken is fully cooked.
Stir the noodles occasionally to keep them from sticking and to help them cook evenly.
If the pan becomes dry before the noodles are tender, add a small splash of additional broth or water.
6. Finish With Butter and Parmesan
Once the noodles are tender and the chicken is cooked through, check the consistency.
The noodles should be coated in a light, buttery sauce rather than sitting in a large amount of liquid.
Stir in the Parmesan, if using, and add another small pat of butter if you want an especially rich finish.
Sprinkle with fresh parsley.
How to Know When the Chicken Is Done
The safest way to check chicken is with an instant-read thermometer.
The thickest part of the chicken should reach 165°F (74°C).
Avoid relying solely on the color of the meat, since appearance isn't as reliable as checking the internal temperature.
Tips for the Best One-Pan Chicken and Noodles
Use Thin Chicken Pieces
Thin cutlets cook faster and more evenly than very thick chicken breasts.
Don't Skip the Browning
The browned chicken creates flavorful bits in the bottom of the pan. Deglazing with broth helps incorporate that flavor into the noodles.
Stir the Noodles
Egg noodles can stick together as they cook. Give them a gentle stir every few minutes.
Don't Boil Too Aggressively
A gentle simmer is preferable. Cooking the noodles too aggressively can cause the liquid to evaporate before the noodles are tender.
Adjust the Liquid
Different brands and shapes of noodles can absorb different amounts of liquid. Add a little more broth if necessary.
Easy Variations
Creamy Chicken and Noodles
For a richer version, stir in 1/2 cup of heavy cream near the end of cooking.
Garlic Parmesan Chicken
Increase the garlic and Parmesan for a stronger, more savory flavor.
Add Vegetables
Stir in vegetables such as:
- Frozen peas
- Spinach
- Mushrooms
- Broccoli
- Chopped carrots
Add vegetables according to how long they need to cook.
Lemon Herb Chicken
Finish the dish with a squeeze of fresh lemon juice and extra parsley. The acidity helps balance the richness of the butter.
Chicken and Mushroom Noodles
Sauté sliced mushrooms after browning the chicken, then continue with the recipe.
What to Serve With This Dinner
Because the chicken and noodles are already filling, you don't need much on the side.
Try serving it with:
- Steamed green beans
- Roasted broccoli
- Simple green salad
- Glazed carrots
- Roasted asparagus
- Crusty bread
A fresh vegetable or simple salad provides a nice contrast to the buttery noodles.
Can You Make This Ahead?
This dish is best served fresh because noodles continue absorbing liquid as they sit.
If you have leftovers, store them in a covered container in the refrigerator.
When reheating, add a splash of chicken broth or water before warming. This helps loosen the noodles and restore some of their original texture.
Frequently Asked Questions
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs work very well and tend to remain juicy during cooking.
Can I use another type of pasta?
Yes, although the amount of liquid and cooking time may need adjustment. Egg noodles are particularly convenient because they cook relatively quickly.
Can I use rotisserie chicken?
Yes. Since rotisserie chicken is already cooked, you can skip the initial browning step and add the shredded or chopped chicken later in the cooking process.
Why are my noodles too dry?
They may have absorbed more liquid than expected. Add a little warm chicken broth and stir gently until you reach the desired consistency.
Why are my noodles watery?
Allow them to simmer uncovered for a few minutes, stirring occasionally, so excess liquid can evaporate. Be careful not to overcook them.
A Simple Comfort-Food Dinner
One-Pan Chicken with Buttered Noodles is proof that a satisfying homemade dinner doesn't have to involve a long ingredient list or a pile of dirty dishes.
The chicken is browned until flavorful, then cooked alongside tender egg noodles in buttery, garlicky broth. Parmesan and fresh parsley add the finishing touches, creating a cozy meal that's simple enough for a weeknight and comforting enough to make again and again.
When you want something warm, filling, and fuss-free, this one-pan chicken dinner is an easy recipe to have in your back pocket.