One-pan Chicken With Creamy Buttered Noodles Recipe

There’s something downright comforting about the sizzle of chicken hitting a hot pan and the rich aroma of buttered noodles filling your kitchen. This One-Pan Chicken With Creamy Buttered Noodles is the kind of dish that wraps you in a warm hug—simple, satisfying, and totally crave-worthy.

this Recipe

I first made this on a cold Wednesday night, trying to get dinner on the table before soccer practice. One pan, a handful of pantry staples, and 30 minutes later, I had a meal that had everyone asking for seconds. It’s now a staple in our weekly rotation because it’s just that easy—and delicious.

If you're looking for a low-effort dinner with major payoff, keep reading. This creamy, savory, one-pan wonder is about to become your new go-to.

Why You'll Love This One-Pan Chicken With Creamy Buttered Noodles

Get ready to fall in love with your new favorite weeknight dinner. This One-Pan Chicken With Creamy Buttered Noodles isn’t just cozy—it’s pure magic for busy households.

First off, it’s all about convenience. Everything—yes, even the noodles—cooks in one pan. That means fewer dishes, less mess, and more time to relax after dinner instead of scrubbing pots in the sink.

It’s also fast. From fridge to table in under 35 minutes, this dish is a lifesaver on chaotic weeknights when you need dinner now.

And let’s not forget how budget-friendly it is. With basic ingredients like pasta, chicken, butter, and broth, you can feed a family of four without breaking the bank. Plus, it’s easy to scale up if you’ve got a hungry crowd.

Best of all, it’s wildly kid-approved. Creamy noodles and tender chicken? That’s a combination even the pickiest eaters can’t resist.

Once you see how effortless and flavorful this recipe is, it’ll earn a permanent spot in your dinner rotation.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Every ingredient serves a purpose, building layers of flavor without requiring fancy techniques or hard-to-find items.

Start with boneless, skinless chicken breasts or thighs—whichever you prefer. I tend to reach for chicken thighs because they stay incredibly juicy and flavorful even after being seared and simmered. Just be sure to cut them into evenly sized pieces so they cook at the same rate.

The star of the show is the buttered noodles. I use egg noodles because they cook quickly and absorb the sauce like a dream. Their soft, tender texture pairs beautifully with the savory chicken and creamy sauce.

As for the sauce, it all starts with a good amount of butter—don’t be shy. The butter, combined with garlic, chicken broth, and a splash of heavy cream, creates a silky, luxurious coating for the noodles. You can substitute half-and-half if needed, but for the creamiest result, stick with the heavy stuff.

A sprinkle of Parmesan cheese adds the perfect salty finish. Stirred in at the end, it melts right into the sauce and adds depth without overpowering the other flavors.

To make this dish truly one-pan, you’ll need a large deep skillet with a lid or a wide sauté pan that’s big enough to hold the pasta and liquid. A nonstick surface helps prevent sticking, but a well-seasoned stainless pan works too.

How To Make This One-Pan Chicken With Creamy Buttered Noodles

Making this dish is a breeze—and everything cooks right in the same pan, from the seared chicken to the creamy noodles. Here's how to bring it all together.

Start by heating a generous tablespoon of butter in your pan over medium-high heat. Once it’s melted and just starting to brown, add your chicken pieces. Give them space and let them sear undisturbed for 3-4 minutes to build a golden crust. Flip and cook the other side until fully cooked through, about 7-8 minutes total depending on the size of your pieces. Remove the chicken and set aside.

In the same pan, add another tablespoon of butter along with your minced garlic. Sauté for 30 seconds until fragrant, being careful not to let it burn. Then pour in your chicken broth, scraping up the browned bits from the bottom of the pan—those are flavor gold.

Add your egg noodles directly into the broth. They’ll cook right in the liquid, absorbing all the savory, garlicky goodness. Cover and let them simmer gently for 7-9 minutes, stirring occasionally to prevent sticking.

Once the noodles are tender, lower the heat and stir in the heavy cream and remaining butter. Add the cooked chicken back into the pan, letting it warm through. Finish with a generous handful of grated Parmesan cheese, stirring until the sauce is glossy and creamy.

The whole process takes about 30-35 minutes from start to finish, and the result is a creamy, savory dish that tastes like you spent hours in the kitchen. It’s cozy, satisfying, and perfect any night of the week.

Storage Options

Leftovers of this dish are just as tasty the next day—if you’re lucky enough to have any!

Store any extra One-Pan Chicken With Creamy Buttered Noodles in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb the sauce as they sit, so the texture may be a bit thicker upon reheating.

You can also freeze this dish, although it’s best enjoyed fresh. If freezing, let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months, though the cream may slightly separate when reheated.

To reheat, warm on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave reheating works too—just add a spoonful of liquid and cover loosely to avoid drying out the chicken.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you’re out of something or want to mix it up, there are lots of tasty ways to make it your own.

Swap the chicken for cooked sausage or even shrimp if you're craving a different protein. Both work beautifully with the creamy noodles and bring a new twist to the dish.

Add some veggies! A handful of peas, baby spinach, or steamed broccoli stirred in at the end adds freshness and color. It's a great way to sneak in some greens without making a separate side.

Prefer a lighter sauce? Replace the heavy cream with half-and-half or even plain Greek yogurt. Just stir it in gently at the end to prevent curdling.

Want a little heat? A pinch of red pepper flakes or a dash of hot sauce adds a spicy kick that balances the richness of the butter and cream.

You can even make it vegetarian by skipping the chicken and using mushrooms or white beans for a hearty meatless version. The base sauce is so flavorful, you won’t miss the meat.

Don’t be afraid to play around—this recipe is super forgiving and open to creativity.

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