Name: One-Pan Chicken with Buttered Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 pieces boneless, skinless chicken breasts ((approximately 1.5 lbs)); to taste Salt and pepper; 8 oz egg noodles; 2 cups low-sodium chicken broth; 4 cloves garlic, minced; 4 tbsp real butter ((divided: 1 tbsp for searing, remaining for finishing)); ¼ cup fresh parsley, chopped

This one-pan chicken with buttered noodles is warm, simple, and deeply comforting. Juicy, seared chicken breasts sit in a light garlic-broth that cooks egg noodles until tender, then everything finishes with real butter and fresh parsley for a silky, glossy finish. Texture is pleasingly varied: golden chicken, soft yet slightly firm noodles, and the faint bite of fresh herbs. It’s easy because everything cooks in one skillet and comes together in about 30 minutes, making it perfect for busy weeknights. Serve it with a simple green salad or steamed vegetables for a complete plate. For a printable quick reference, check the recipe page at One-Pan Chicken with Buttered Noodles on TastyInspo.

Why You’ll Love This One-Pan Chicken with Buttered Noodles

One skillet from start to finish: less cleanup and faster dinner.
Rich, buttery sauce that clings to noodles and chicken for great mouthfeel.
Quick sear on the chicken gives a golden crust without long prep.
Simple pantry-style ingredients you likely already have.
Flexible: add veggies or swap herbs to match what you have.
Family-friendly comfort food with balanced protein and carbs.
Hands-on time is short; most of the cooking is simmer-and-watch.

What Is One-Pan Chicken with Buttered Noodles?

One-Pan Chicken with Buttered Noodles is a simple skillet meal where boneless, skinless chicken breasts are seared, then finished in a garlicky chicken-broth with egg noodles. The noodles cook right in the skillet, soaking up flavor from the broth and the pan juices, and a final dose of real butter gives the dish a silky texture and rich flavor. It tastes like a homey, savory comfort meal — garlic-forward, slightly salty, and buttery — with tender chicken and soft, saucy noodles. The cooking method is one-pan sear then simmer, making it ideal for weeknight comfort dinners and easy family meals.

Ingredients for One-Pan Chicken with Buttered Noodles

For the Base

4 boneless, skinless chicken breasts (1.5 lbs)
Salt and pepper to taste

For the Noodles & Sauce

8 oz egg noodles
2 cups low-sodium chicken broth
4 cloves garlic, minced
4 tbsp real butter (divided: 1 tbsp for searing, remaining for finishing)

To Serve

¼ cup fresh parsley, chopped

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: You can use thin-cut chicken or pound breasts thinner for faster, even cooking. If using bone-in chicken, adjust cooking time and note it will add extra richness to the broth.
Egg noodles: Swap for wide pasta like pappardelle or medium shell pasta if needed, but cook times may change slightly. Fresh egg noodles cook faster than dried.
Butter: Use unsalted butter if you want tighter salt control, or use salted for extra flavor. For a lighter option, reduce butter by half and finish with a splash of olive oil.
Chicken broth: Low-sodium is best so you can control salt. You can use homemade broth, reduced-sodium store-bought broth, or a mix of water and bouillon if needed.
Garlic: Minced garlic is ideal for quick flavor. Garlic powder can work in a pinch (start with 1/2 tsp).
Parsley: Fresh is best for color and brightness. If you only have dried parsley, use 1 tsp, added at the end.

Step-by-Step Instructions

Step 1 – Prep the ingredients
Pat the chicken breasts dry and season both sides with salt and pepper. Mince the garlic and chop the parsley. Measure the egg noodles and broth so everything is ready to go.

Step 2 – Sear the chicken
Heat a large skillet over medium-high heat and add 1 tablespoon of butter. When the butter melts and starts to foam, add the chicken. Sear until golden brown, about 5 minutes per side. Remove the chicken to a plate.
Visual cue: The chicken should release easily from the pan and have a deep golden color before flipping.

Step 3 – Sauté the garlic
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, stirring so it does not burn.

Step 4 – Add broth and bring to a boil
Pour in the 2 cups of low-sodium chicken broth and raise the heat until the liquid comes to a boil. Scrape any browned bits from the bottom of the pan to add flavor to the broth.

Step 5 – Cook the noodles with the chicken
Stir in the 8 oz egg noodles, nestling them into the broth. Return the seared chicken breasts to the skillet on top of the noodles. Reduce heat to a simmer and cook for 8–10 minutes until the noodles are al dente and the chicken is cooked through.
Pro cue: Check chicken internal temperature — it should reach 165°F (74°C). Noodles should be tender but still hold their shape.

Step 6 – Finish with butter and parsley
Remove the skillet from the heat. Stir in the remaining butter until melted and the sauce becomes glossy. Sprinkle with the ¼ cup chopped parsley and adjust salt and pepper to taste. Serve immediately.

Pro Tips for Success

Dry the chicken well before searing to get a strong, golden crust.
Use medium-high heat for searing, then reduce to medium for garlic so it doesn’t burn.
Nestle the noodles into the broth rather than stirring them constantly; this helps them cook evenly.
If noodles soak up too much liquid before cooking through, add small amounts of hot water or broth and continue simmering.
Use a thermometer to avoid overcooking the chicken — 165°F (74°C) is the safe target.
Finish off heat when you add butter so it melts into the sauce without separating.
Taste before adding salt; low-sodium broth plus butter may already be flavorful enough.

Flavor Variations

OPTIONAL: Lemon-Herb — Add 1 tsp lemon zest and a squeeze of lemon juice at the end for brightness.
OPTIONAL: Mushroom & Thyme — Sauté 6 oz sliced mushrooms with the garlic and add 1 tsp fresh thyme for an earthy note.
OPTIONAL: Creamy — Stir in 1/3 to 1/2 cup cream or milk at the end for a richer sauce (reduce butter by 1 tbsp if preferred).
OPTIONAL: Spinach & Parmesan — Stir in 2 cups fresh baby spinach until wilted and finish with 2 tbsp grated Parmesan.
OPTIONAL: Spicy Kick — Add 1/4–1/2 tsp crushed red pepper when sautéing the garlic for heat.
OPTIONAL: Dijon Twist — Add 1 teaspoon Dijon mustard to the broth for tang and depth.

Serving Suggestions

Pair with a crisp green salad dressed in lemon vinaigrette for freshness.
Serve with roasted or steamed green beans for a simple veggie side.
Plate with crusty bread to mop up the buttery sauce.
For a lighter meal, serve smaller portions over a bed of steamed greens.
Offer lemon wedges on the side to brighten the dish.
For family meals, place in the center of the table and let everyone take portions.

Make-Ahead, Storage & Reheating

Make-ahead: You can sear the chicken and prepare the garlic and broth ahead of time, then refrigerate components for up to 24 hours. Finish cooking the noodles and combine when ready to eat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently on the stove over low heat with a splash of broth or water to restore sauce consistency. Microwave in short bursts, stirring between, and add a teaspoon of water or broth if dry.
Texture note: Noodles will absorb sauce over time and soften more when stored, so expect a softer texture after refrigeration.

Storage and Freezing Instructions

Freezing cooked dish: Not ideal. The egg noodles can become mushy and the sauce can separate when frozen and reheated. If you must freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove with added broth.
Freezing components: A better option is to freeze the seared chicken alone or the broth separately. Freeze chicken wrapped well for up to 2 months; thaw overnight and finish with fresh noodles. This preserves texture better than freezing the full assembled dish.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~666 kcal | ~60 g | ~43 g | ~20 g | ~2 g | ~300 mg

Estimates vary by brands and portions.

FAQ About One-Pan Chicken with Buttered Noodles

Q: My sauce is too thin — how do I thicken it?
A: Simmer a few minutes uncovered to reduce liquid, or stir in a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water and cook until thick.

Q: The noodles turned out soggy — what went wrong?
A: Likely overcooked or too much liquid. Use the lower end of the noodle time (8 minutes) and check for al dente before removing from heat.

Q: How do I know the chicken is done without a thermometer?
A: Cut into the thickest part: juices should run clear and meat should be white through with no pink center. A thermometer is the most reliable method.

Q: Can I use other pasta shapes?
A: Yes, but cooking times will vary. Short, quick-cooking shapes work best to mimic the original texture.

Q: Can I make this dairy-free?
A: OPTIONAL: Yes — swap butter for olive oil or a dairy-free spread and finish with a little extra broth for body.

Q: Is low-sodium broth necessary?
A: It helps control salt. You can use regular broth but taste before adding extra salt at the end.

TastyInspo Notes

Finish with chopped parsley right before serving for color and fresh flavor.
Warm your skillet first to get a better sear on the chicken.
Use real butter for flavor — it melts into the sauce and gives glossy shine.
If you like more garlic, add one extra clove when sautéing.
Reserve a little parsley for garnish to add a bright, fresh look on the plate.

Troubleshooting

Problem: Chicken burned while searing.
Fix: Reduce heat slightly and use a bit more fat in the pan. Move chicken to a cooler spot in the skillet if needed.

Problem: Noodles are undercooked but chicken is done.
Fix: Remove chicken, cover noodles and simmer a few more minutes, or add a splash of hot broth and continue cooking until noodles are al dente.

Problem: Sauce broke or looks oily after adding butter.
Fix: Remove from heat before adding butter and stir gently to emulsify. If it still separates, add a small splash of hot broth and whisk.

Problem: Dish tastes bland.
Fix: Finish with a pinch of salt and a squeeze of lemon if you have it to brighten flavors. Fresh parsley also adds lift.

Problem: Too salty.
Fix: Add a peeled, quartered potato to the pan while simmering to absorb some salt (remove before serving), or add unsalted cooked noodles or a splash of cream to balance.

Final Thoughts

This one-pan chicken with buttered noodles is easy, satisfying, and quick to make. It pairs simple ingredients with a reliable method to deliver a homey meal that feels special with little effort. Try the basic version first, then experiment with the optional variations to suit your taste.

Conclusion

If you want another clear recipe layout and tips, see One-Pan Chicken with Buttered Noodles – Recipes By Charlotte for an extra take on this cozy dish.