Hey There, Let’s Talk Chicken and Noodles
You ever have one of those evenings where you just want something warm and easy—no fuss, no mountain of dirty pans glaring at you from across the kitchen? That’s exactly where this One-Pan Chicken with Buttered Noodles recipe came from. The first time I made it? I’d just gotten home form a long day, and honestly, my energy was somewhere between “just eat cereal” and “order takeout.” But I stumbled on this combo, and—maybe it was the hunger talking—it instantly hit the spot. To this day, whenever I need a little edible hug (or when my family starts hinting we haven’t had ‘the chicken pasta’ in a while), I grab my one trusty skillet and get cracking.
Oh, and let me tell you, this is a plan that survives real life. The first time I tried to take a nice photo of it for Instagram, the cat decided to jump on the counter and (no joke) tried to snag a noodle. So, don’t worry if yours doesn’t look ‘food magazine ready.’ It’s supposed to be cozy, not fancy. Anyway, let’s get into it!
Why You’ll Love This Dinner (Or, Why It Disappears Fast Here)
- I make this when I’m wiped and still want a real meal. One pan means actual dinner gets to happen, even if I forgot to plan.
- My family goes slightly bonkers for it (yes, including my pickiest eater, who refers to the crispy chicken bits as ‘crunchy gold’).
- I can use whatever noodles I forgot in the back of the cupboard—I’ve even done it with bowties in a pinch, though don’t tell Grandma.
- If you hate dishes, this is for you. Except maybe the tongs—that guy always gets left out, so watch for the sneaky extra wash-up!
- I once burned the butter (oops), but even then, it had this nutty flavor that was kinda delicious—so don’t panic if you brown things more than planned.
The Not-Fancy Ingredients (and a Few Options)
- 2-3 boneless, skinless chicken breasts (I’ve honestly used thighs too—totally fine, just takes a smidge longer to cook)
- 3 cups dry egg noodles (about 250g or so; wide, curly ones work, but anything you have does the job)
- 3 tbsp unsalted butter (my grandmother was loyal to Kerrygold—me, I grab whatever’s on sale)
- 2 cups chicken broth (homemade is amazing blah blah, but store-bought is 100 percent okay)
- 1 garlic clove, minced (I sometimes buy the jarred kind, and yes, I know that’s controversial but it works)
- Salt and pepper (plus a bit of Italian seasoning or a good shake of dried thyme, optional but tasty)
- Fresh parsley (I snip it with scissors, but sometimes I just skip it, no shame)
- Grated parmesan, for serving (optional but worth it, I think—it adds a nice salty punch)
How I Usually Make This (But No Judgement If You Improvise)
- First things first: Slice your chicken however you like—thin strips cook faster, but cubes are good too. Season with salt, pepper, and those optional herbs if you’re in the mood.
- Grab your biggest skillet or sauté pan. Melt a tablespoon of butter over medium-high heat. Once it’s sizzling, add the chicken. Let it sit for a bit before flipping—don’t fuss too much! Get some color on there. Cook until it’s basically done, about 4-5 minutes each side; but if it clings a bit, that’s fine—the noodles will help it loosen later.
- Scoot the chicken to a bowl (I just use a pie plate if my bowl rack is full). Now, lower the heat a tad and melt in the rest of the butter. Toss in the garlic and swirl it around for 30 seconds. You should smell that toasty heaven aroma—if not, give it another second.
- Add the dry noodles to the pan, stirring so they get a little butter coating. This stage looks like a clumpy mess (always worries me), but trust me. Pour in the broth and give everything a gentle wiggle to spread it out. It’ll look barely covered—it’s just right.
- Bring to a simmer; cover (with a lid or, honestly, a baking sheet if your pan’s lid is MIA again). Let it burble gently for about 7-9 minutes, opening to stir once or twice. Check that the noodles aren’t stuck in giant clumps (if they are, use two forks to gently coax them apart—learned this the hard way).
- When the noodles are al dente and most of the liquid is gone, toss the chicken back in for another couple minutes till it’s hot. Season more if you need. This is always my taste-test moment. Sometimes I sneak in a squeeze of lemon here—really perks things up.
Top with parsley and parmesan. Or don’t—the way my oldest eats, you’d think toppings were optional decoration rather than flavor boosters!
Messy Notes (The Stuff I Found Out The Hard Way)
- If you use low-sodium broth, you might want more salt—but start slow; too much salt can’t be fixed (I’ve learned this…)
- Noodles stuck together? Stir more often, and don’t be afraid to add a small splash of water if things look dry.
- I tried using wholewheat noodles once—the result was, er, chewy. Maybe that’s just me, but regular egg noodles are friendlier.
Variations I’ve Tried (And a Fail or Two)
- Sliced mushrooms in with the garlic? Yup, works so well—adds some earthiness.
- Splash of cream at the end = fancy version. Like homemade Alfredo vibes, but simpler. Not gonna lie, it’s rich.
- Veggie version: swap chicken for chickpeas—pretty hearty, though not my kid’s favorite.
- Don’t try tiny orzo here. I did once, and it clumped into what can only be described as noodle hash. Not recommended (learn from me!).
What If You Don’t Have a Big Skillet?
I always reach for my deep 12-inch pan, but if all you have is a regular pot, that’s fine too. I once made this in a Dutch oven because my favorite pan was ‘soaking.’ Needed a bit more broth, but same idea. No fancy gear necessary, really.
Does It Keep? (Not That We Ever Leftovers…)
Leftovers last in the fridge for a couple days. In theory. In my house, it’s gone the next lunch—if you do have some left, a splash of broth when reheating helps revive the noodles. I don’t freeze it, but Serious Eats has tips on that if you’re curious. Cold chicken noodles with a little salad are a solid desk lunch, too.
How We Serve It (Or, Why We Sometimes Eat It Right Out of the Pan)
Most nights, we gather ’round with forks and go to town (less washing up, right?). If I’m feeling fancy, I add a side of green beans or peas—my youngest calls it ‘the green stuff.’ A squeeze of lemon, big twist of black pepper, and everyone’s happy. Or really, just some bread to mop the skillet—totally worth it. For a bit of inspiration on super quick veggies, Budget Bytes has a good guide I like.
Pro Tips (Stuff I Once Messed Up)
- If you rush the browning, you miss out on that magic golden crust. I once got impatient and just steamed the chicken—nope, wasn’t the same.
- Don’t skip the butter (well, unless you’re dairy-free). Olive oil is fine, but the flavor isn’t quite the same; I tried half-and-half once and the sauce went weirdly gloopy.
- Actually, letting the noodles sit for two minutes before stirring with the chicken makes everything blend together. Found out by accident, honestly.
FAQ (From Real Life, or at Least Group Chat)
- Can I use pre-cooked chicken? Yep, just add it at the end with the noodles to warm up; don’t overdo it or it’ll dry out.
- What if I only have spaghetti? That works, just break it in half (I do that over the pot, noodles everywhere, but it works).
- Can this be made dairy-free? Sure—swap in olive oil for butter, and leave out the cheese. It’s not as buttery-good but still fits the bill.
- How can I double this? Just double all the ingredients—though you might need to up the pan size or work in batches. Learned the hard way when I had a mini pasta mountain boil over. Good times.
Phew. That was a lot of chicken talk, eh? Honestly, this One-Pan Chicken with Buttered Noodles recipe is the kind of dinner that keeps me sane on zany nights. If you want even more one-pot inspiration, Salt & Lavender has some lovely twists. Happy cooking—let me know if you somehow manage not to eat it straight from the skillet!
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 8 ounces egg noodles
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Instructions
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1Season both sides of the chicken breasts with salt and black pepper.
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2Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
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3In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer.
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4Add egg noodles to the skillet and nestle the chicken breasts on top. Cover and cook for 12-15 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
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5Remove the skillet from heat and stir in the butter until melted. Sprinkle with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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