Easy One-Pan Buttery Chicken and Noodles

When you want a quick dinner, there is nothing like a skillet full of buttery chicken and noodles. Juicy seasoned chicken breasts are paired with perfectly cooked egg noodles in this one pan recipe. I love how the pan drippings from the chicken give the egg noodles an almost magical, light pan sauce.

Because everything cooks together, you get more flavor, and you don’t have to deal with a sink full of dirty pans. As the noodles cook, they soak up all that delicious chicken broth. This is one of those recipes that always comes through when I’m short on time.

Why You Will Love This Recipe

You’d never know these noodles were made without a cream sauce because they’re so packed with flavor! They cook right in the chicken broth, along with the pan drippings from the chicken, so they absorb all that savory goodness. When you finish cooking everything off with a little extra butter, the noodles get coated with a light, buttery sauce that you’ll want to dip your bread in!

It’s so easy to clean up because you only need one pan to cook this entire meal. You brown the chicken, cook the noodles in the chicken broth, and then serve the whole thing from the same skillet. I feel like cooking is so much less stressful when you know that you don’t have to spend half your evening cleaning the kitchen.

I love that this recipe is so flexible because there are so many ways you can add to this recipe if you have ingredients in your fridge. Add fresh spinach, frozen peas, or some parmesan cheese. This is one of those recipes that’s become a go-to for me because it’s so comforting, but it’s not too heavy.

Ingredients You Will Need

The best part about this recipe is how few ingredients you need to make it. Most of these ingredients are pantry staples or things you probably already have in your fridge.

Wide Egg Noodles

Wide egg noodles work best for this recipe because they hold onto the light, buttery sauce really well. Because you toss the egg noodles in dry into the boiling chicken broth, they end up being nice and plump and filled with all that savory flavor. If you don’t have egg noodles, you could use something like rotini or farfalle instead, but you might need to change the cooking times. 

Boneless Skinless Chicken Breasts

Keeping things lean and mean with boneless skinless chicken breasts, but making sure they soak up all that garlic and onion seasoning! You can lightly pound them for even cooking and juiciness, or use boneless skinless chicken thighs, which are a fantastic alternative, and add extra flavor to your pan sauce.

Unsalted Butter

Unsalted butter is where the magic happens here, used first to brown the chicken and then to give the noodles a glossy finish. By keeping it unsalted, we ensure we don’t end up with a salty dish. Use dairy free butter if you’d like to go dairy free, and still enjoy a creamy rich mouthfeel. 

How to Make It

This quick and easy one-pan dinner starts on the stove.

Season the Chicken

Pat the chicken dry, then season both sides well with garlic powder, onion powder, salt, and pepper. 

Sear the Chicken

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden brown and cooked through, then remove and set aside. 

Build the Broth

Reduce the heat to medium, and add garlic. Cook for 30 seconds, then add chicken broth and scrape up any fond on the bottom. 

Cook the Noodles

Bring the broth to a simmer and add the noodles so they’re covered. Cover and cook for 7 to 9 minutes, until the noodles are tender. 

Finish and Serve

Stir in 3 tablespoons butter until melted. Return the chicken to the skillet, let it heat through for a minute, and serve. 

My Best Recipe Tips

Don’t forget to scrape up the bits on the bottom of your skillet when you add the chicken broth! These bits are super flavorful and will help build your light sauce. Be sure to watch the level of the liquid as the noodles cook in the covered skillet. 

If the liquid reduces too much before the pasta is done, add a splash of water or broth. Slice thicker chicken breasts into thin cutlets. This way, the chicken cooks through completely and fast without scorching the butter or drying out on the edges.

Storage, Freezing, and Reheating

• To Store: Transfer any leftovers to an airtight container and keep in the fridge for up to 4 days. 
• To Freeze: I would not suggest freezing this dish because the cooked noodles would be extremely mushy after being defrosted. 
• To Reheat: Microwave or reheat on the stovetop, adding a bit of broth to loosen up the buttery sauce.

What to Serve with It

• Sautéed green beans with a little lemon juice
• A light garden salad with a tangy dressing
• Garlic bread to dip in the broth
• Roasted asparagus

Frequently Asked Questions

Can I use fresh garlic instead of garlic powder on the chicken?

Yes, but fresh garlic burns very easily when you are searing chicken on medium-high heat. I find that using garlic powder on the chicken and fresh garlic in the broth strikes the perfect balance. 

What if I only have salted butter?

That’s fine! You’ll just want to cut back on the amount of salt added to the chicken, to prevent the dish from getting too salty. 

Can I add vegetables directly to the skillet?

Absolutely! This recipe is highly adaptable. Add frozen peas, fresh spinach, or sliced asparagus in the last few minutes of the noodle cooking time.