One-Pan Chicken with Buttered Noodles: Cozy, Proven Favorite

This One-Pan Chicken with Buttered Noodles recipe keeps dinner blissfully simple: sear the chicken, add broth and noodles to the same skillet, and finish with butter and fresh herbs for a luscious, spoon-coating sauce. You’ll get juicy slices of chicken, perfectly seasoned noodles, and minimal dishes. The best part? Cooking pasta in the skillet soaks up flavor and releases just enough starch to emulsify into a naturally creamy finish—no heavy cream needed.

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

• Truly One-Pan: Chicken, noodles, and sauce all cook together—hello, easy cleanup.
• Fast & Weeknight-Friendly: About 35 minutes, start to finish.
• Silky, Buttery Noodles: Starch from the noodles turns broth and butter into a glossy, clingy sauce.
• Juicy Chicken Every Time: Quick sear and a gentle finish keep it tender.
• Pantry Staples: Simple ingredients you probably have on hand.
• Flexible Add-Ins: Toss in quick-cooking veggies or swap herbs to match your mood.
• Kid-Approved Comfort: Familiar flavors with just enough garlic and herb sparkle.

What Is One-Pan Chicken with Buttered Noodles?

Think of it as a skillet pasta where the noodles cook directly in seasoned broth alongside seared chicken. As the noodles simmer, they release starch, the broth reduces, and butter melts in at the end to form a glossy coating that clings to every strand. You get the comfort of buttered noodles plus the protein and pan-seared flavor of chicken—without juggling multiple pots.

One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles recipe brings together juicy seared chicken and silky, glossy noodles all cooked in one skillet. With simple ingredients and minimal cleanup, it’s a weeknight winner you’ll return to again and again.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Pasta

Cuisine American

Servings 4 servings

Calories 560 kcal

Ingredients

  

Chicken

• 680 g boneless, skinless chicken breasts or tenders
• 1 tsp fine salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 1 tbsp olive oil or butter

Noodles & Skillet Sauce

• 340 g wide egg noodles or similar pasta
• 720 ml low-sodium chicken broth plus more as needed
• 42 g unsalted butter divided (about 3 tbsp)
• 3 cloves garlic finely minced
• 0.5 tsp onion powder optional
• to taste fine salt for noodles and sauce
• to taste black pepper for noodles and sauce
• 15 g fresh parsley chopped (or parsley + chives mix)
• 1 tsp fresh lemon juice optional bright finish

Optional Add‑Ins

• 2 cups baby spinach wilts quickly into noodles
• 1 cup peas frozen; stir in at end
• 225 g sliced mushrooms sauté after searing chicken
• 1 small zucchini diced; sauté with mushrooms
• pinch chili flakes for mild heat

Instructions

 

• Step 1 – Season and Sear the Chicken: Pat chicken dry and season with salt, black pepper, and garlic powder. Heat a large deep skillet over medium‑high, add olive oil or 1 tbsp butter, and sear chicken 4–6 minutes per side until golden. Transfer to a plate and tent with foil.
• Step 2 – Build Skillet Flavor: Lower heat to medium. Add 2 tbsp butter to the skillet. Stir in garlic and onion powder, cooking 30–45 seconds until fragrant without browning.
• Step 3 – Simmer Noodles In‑Pan: Pour in chicken broth and scrape up browned bits. Bring to a simmer and add noodles, ensuring they’re submerged. Cook 7–9 minutes, stirring occasionally, until noodles are al dente and most liquid is absorbed. Add extra broth by the splash if needed.
• Step 4 – Return Chicken and Finish: Slice the chicken across the grain and nestle it back into the skillet with the noodles. Add the final tablespoon of butter and a splash of broth if needed. Toss gently until sauce turns silky and coats the noodles. Season with more salt and pepper to taste, then stir in parsley and optional lemon juice.
• Step 5 – Serve: Serve hot with chicken atop buttery noodles. Garnish with extra herbs and cracked pepper, and enjoy immediately.

Notes

Keep extra broth on hand as pasta absorbs differently by shape and brand. Reheat leftovers gently with a splash of broth or water to revive the sauce. Add quick vegetables like spinach or peas at the end for color and nutrition.

Keyword buttered noodles, easy weeknight meal, garlic butter noodles, one-pan chicken dinner, skillet pasta

Ingredients for One-Pan Chicken with Buttered Noodles

Chicken

• 1½–2 lb (680–900 g) boneless, skinless chicken breasts (or tenders)
• 1 tsp fine salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp olive oil (or butter)

Noodles & Skillet Sauce

• 12 oz (340 g) wide egg noodles (or similar pasta)
• 3 cups (720 ml) low-sodium chicken broth, plus more as needed
• 3 tbsp (42 g) unsalted butter, divided (2 tbsp for cooking, 1 tbsp to finish)
• 3–4 garlic cloves, finely minced
• ½ tsp onion powder (optional)
• ¼–½ tsp fine salt, to taste
• Black pepper, to taste
• ¼ cup chopped fresh parsley (or mix parsley and chives)
• 1–2 tsp fresh lemon juice (optional, bright finish)

Optional Add-Ins (pick one or two)

• 2 cups baby spinach (wilts in seconds)
• 1 cup peas (frozen; stir in at the end)
• 8 oz sliced mushrooms (sauté after searing chicken)
• 1 small zucchini, diced (sauté with mushrooms)
• A pinch of chili flakes for mild heat

Ingredient Notes

• Chicken Cuts: Breasts are quick; tenders cook even faster. Boneless thighs also work (add a couple minutes).
• Broth: Low-sodium keeps seasoning in your control. Different noodle shapes absorb liquid differently; keep an extra splash on hand.
• Butter: Dividing the butter lets you bloom garlic in some and finish with a fresh, silky shine.
• Herbs: Parsley is classic and bright; chives add a gentle onion lift. Basil works in warmer months if you have it.
• Lemon: Just a teaspoon or two wakes up butter and balances richness.

Ingredient Notes (Substitutions, Healthy Swaps)

• Gluten-Free: Use a sturdy gluten-free pasta; add broth gradually and check early for doneness.
• Dairy-Light: Reduce butter to 2 tbsp total and boost parsley and lemon for a lighter feel.
• No Fresh Garlic: Use ½ tsp garlic powder in the butter; bloom gently over low heat.
• Add Veg: Mushrooms or zucchini sauté right in the pan after searing the chicken; peas and spinach go in at the end.

Step-by-Step Instructions

Step 1 – Season and Sear the Chicken

Pat chicken dry. Mix salt, pepper, and garlic powder, then season both sides. Heat a large deep skillet over medium-high. Add olive oil (or 1 tbsp butter). Sear chicken 4–6 minutes on the first side until golden; flip and cook 3–5 minutes more. You’re aiming for deep color, not fully cooked through. Transfer to a plate and tent loosely with foil.

Pro tip: If pieces are uneven, lightly pound to even thickness for a consistent sear and juicier results.

Step 2 – Build the Skillet Flavor

Lower heat to medium. Add 2 tbsp butter to the skillet. Stir in garlic (and onion powder if using). Cook 30–45 seconds until fragrant—don’t brown.

Step 3 – Simmer the Noodles In-Pan

Pour in 3 cups broth, scraping up browned bits. Bring to a lively simmer. Add noodles and stir so they’re submerged. Cook, stirring occasionally, until noodles are al dente and most liquid is absorbed, about 7–9 minutes (check your package). Add small splashes of broth if the pan looks dry before noodles are tender.

Visual cue: You want a shallow, glossy puddle of starchy broth around the noodles—this becomes the sauce.

Step 4 – Return Chicken and Finish

Slice the chicken across the grain into thick strips (or keep whole). Return to the skillet, nestling into the noodles. Add the final 1 tbsp butter and a splash of broth if needed, tossing gently until the sauce turns silky and coats the noodles. Season with salt and pepper to taste. Stir in parsley and a teaspoon or two of lemon juice if you like.

Step 5 – Serve

Spoon generous twirls of noodles onto warm plates and top with chicken. Garnish with extra herbs and cracked pepper. Eat immediately while the sauce is glossy.

Pro Tips for Success

• Save a Splash: Keep ½–1 cup extra broth nearby; different noodles drink differently.
• Don’t Overcook Chicken: Sear for color, then let it gently finish in the steamy pan at the end.
• Emulsify: Toss noodles with butter and a little broth off the heat to form a silky emulsion.
• Season in Layers: A pinch of salt for the chicken, another during noodles, final taste at the end.
• Warm Bowls: A warm plate keeps the sauce shiny and the noodles supple.

Flavor Variations

• Garlic-Herb Upgrade: Add 1 tsp Italian seasoning with the broth; finish with basil and parsley.
• Lemon-Pepper: Zest half a lemon into the noodles and add extra cracked pepper at the end.
• Mushroom Lovers: Sauté mushrooms in the pan after searing the chicken; season, then proceed with garlic and broth.
• Spinach & Peas: Stir in spinach and peas with the final butter; they warm through in a minute.
• Chili Flicker: Add a pinch of chili flakes to the butter for gentle heat.

Serving Suggestions

• Simple Plate: Add a crisp green salad with a light lemon vinaigrette.
• Veg Sides: Roasted broccoli or asparagus pair beautifully with buttery noodles.
• Lunch Boxes: Pack noodles and chicken together; add a lemon wedge and extra herbs on the side.

Storage and Freezing Instructions

• Refrigerate: Store leftovers airtight for 3–4 days.
• Reheat: Add a spoon of water or broth and warm gently on low heat or in short microwave bursts, stirring to re-emulsify.
• Freeze: Best enjoyed fresh; noodles can soften after freezing. If needed, freeze chicken separately up to 2 months and cook noodles fresh.
• Make-Ahead: Pre-chop garlic and herbs; season chicken in the morning. Dinner moves fast when everything’s ready.

Nutrition Facts (Per Serving)

(Estimated for 4 servings using egg noodles and chicken breast; add-ins not included.)

Estimates vary by noodle type, broth brand, and butter amount.

FAQ About One-Pan Chicken with Buttered Noodles

TastyInspo Notes

• Warm your serving bowls so the butter sauce stays silky longer.
• Add a tiny pinch of sugar to the chicken seasoning to encourage browning.
• If using a nonstick skillet, keep heat moderate to protect the coating; cast iron or stainless sears best.
• A quick drizzle of good olive oil at the table adds restaurant sheen and aroma.
• Reserve a bit of parsley to sprinkle on top—it makes the dish look fresh and vibrant.

Final Thoughts

One-Pan Chicken with Buttered Noodles is the kind of dinner that proves simple can be special. With a fast sear, starchy broth, and a knob of butter, you get silky noodles and juicy chicken—all in one pan, all on a weeknight timeline. Keep the base method handy, then riff with herbs, lemon, and seasonal veggies. When the table falls quiet except for happy twirls of noodles, you’ll know you nailed it.