There’s something about a one-pan meal that makes dinner time feel a little less chaotic, don’t you think? One-Pan Chicken with Buttered Noodles is the perfect solution for those days when you want something comforting, delicious, and easy to make—all without making a huge mess in the kitchen.
Whether it’s a busy weeknight or a weekend when you just don’t feel like spending hours in the kitchen, this dish is here to make your life easier (and tastier!).
This recipe is all about the basics—succulent chicken, perfectly cooked noodles, and a buttery, garlic-infused sauce that ties everything together.
You don’t need a ton of fancy ingredients or complicated steps to get a satisfying meal on the table. It’s simple, it’s flavorful, and it’s exactly what you need when you’re looking for something quick and comforting.
What You’ll Need for One-Pan Chicken with Buttered Noodles
Before we get cooking, let’s talk about the ingredients you’ll need. Don’t worry; you probably already have most of these in your kitchen!
For the Chicken:
- Boneless, Skinless Chicken Breasts (or thighs if you prefer a bit more flavor and tenderness)
- Olive Oil or Butter (for cooking the chicken)
- Salt and Pepper (essential for seasoning, of course)
- Garlic (optional, but it adds so much flavor)
- Herbs (paprika, thyme, or rosemary are great choices, but feel free to experiment)
For the Buttered Noodles:
- Egg Noodles (classic, soft, and perfect for this dish, but any pasta you like will do)
- Unsalted Butter (the richer, the better, in my opinion)
- Parmesan Cheese (optional, but it adds that extra touch of creamy, cheesy goodness)
For Garnish:
- Fresh Parsley (adds color and a little fresh kick)
- Lemon Juice (totally optional, but a squeeze of lemon brings out the flavors in the dish)
- Black Pepper (freshly ground for that perfect seasoning)
Essential Kitchen Tools:
- A large skillet for cooking the chicken
- A large pot for boiling the noodles
- A colander to drain the noodles
- A cutting board and sharp knife to slice your chicken (and chop your herbs)
How to Make One-Pan Chicken with Buttered Noodles
Now, let’s get to the fun part—cooking! This meal doesn’t take long to prepare, but the steps are super important to ensure everything turns out just right. I promise you, it’s worth every minute.
Step 1: Season the Chicken
The first thing you want to do is get that chicken ready. Pat the chicken dry with a paper towel, then season both sides with salt, pepper, and any herbs or spices you like. You can keep it simple with just salt and pepper, or you can go all out with garlic powder, paprika, and thyme for a little extra flavor.
Step 2: Cook the Chicken
Heat up some olive oil or butter in a large skillet over medium-high heat. Once the pan is hot, add your chicken breasts (or thighs) and cook for about 5-7 minutes on each side. You’re looking for a nice golden brown crust on the outside and tender, juicy meat on the inside. A quick tip—if you’ve got a meat thermometer, aim for 165°F (75°C) for perfectly cooked chicken. When it’s done, remove the chicken from the pan and let it rest for a few minutes before slicing it up.
Step 3: Boil the Noodles
While the chicken is cooking, grab a large pot and bring some salted water to a boil. Add your egg noodles and cook according to the package instructions. It usually takes about 6-8 minutes to get them to the perfect al dente texture. Once they’re ready, drain the noodles, but don’t throw away that pasta water just yet. Set aside about half a cup of the cooking water—it’ll help loosen up the noodles and make them extra silky later.
Step 4: Butter the Noodles
Now, back to that skillet! In the same pan you cooked the chicken in (don’t worry, the flavor from the chicken will make the noodles even better), melt the butter over low heat. Add your cooked noodles to the pan and toss them around until they’re fully coated in that rich, buttery goodness. If they’re looking a bit dry, pour in a little of that reserved pasta water to help loosen them up and make everything come together beautifully. If you like, you can also add a bit of Parmesan cheese at this point for some creamy, cheesy flavor.
Step 5: Slice the Chicken
By now, your chicken should have rested long enough. Slice it into thin strips or bite-sized pieces—however you like it best. You can either serve the chicken on top of the noodles or toss it all together in the pan—totally up to you!
Step 6: Garnish and Serve
Transfer those buttery noodles to a plate, then top them with your sliced chicken. Sprinkle some fresh parsley on top for a pop of color and a bit of freshness. If you’re feeling fancy, a little squeeze of lemon juice can add a nice zing to cut through the richness of the butter. And don’t forget to finish it off with a sprinkle of black pepper. Now, all that’s left is to dig in and enjoy!
Tips for Serving and Storing One-Pan Chicken with Buttered Noodles
Now that you’ve made this delicious meal, let’s talk about how to serve it and store any leftovers (if there are any!).
Serving Suggestions
- Side Salad: A simple green salad with mixed greens, tomatoes, and a light vinaigrette works wonders to balance out the richness of the buttered noodles.
- Garlic Bread: You can never go wrong with a slice of garlic bread to soak up any extra buttery goodness.
- Steamed Veggies: Broccoli, carrots, or green beans are perfect sides to add a little nutrition to your meal.
Storage Tips
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you reheat, add a bit of butter or pasta water to keep the noodles moist.
- Freezing: You can also freeze the chicken and noodles separately for up to 2 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat.
Mistakes to Avoid When Making One-Pan Chicken with Buttered Noodles
We all make mistakes in the kitchen, but here are a few common ones to watch out for when making this dish:
- Overcooking the Chicken: No one likes dry chicken. Use a meat thermometer to check the internal temperature (165°F or 75°C) and avoid overcooking.
- Under-seasoning the Pasta: Don’t forget to salt the pasta water. It’s the only time you can season the noodles themselves, and it makes a big difference in the final dish.
- Using Too Little Butter: The butter is what makes the noodles rich and creamy, so don’t skimp on it.
- Skipping the Resting Step for the Chicken: Let the chicken rest after cooking. This helps the juices redistribute, keeping the meat tender and juicy when you slice it.
- Forgetting to Save Pasta Water: That reserved pasta water is magic. It helps loosen up the sauce and makes the noodles nice and silky, so don’t throw it out!
FAQs:
Can I use a different type of pasta?
Absolutely! Egg noodles are traditional, but feel free to use whatever pasta you prefer, like spaghetti, fettuccine, or even penne.
Can I make this dish gluten-free?
Yes! Just swap the pasta for a gluten-free variety, and you’re good to go.
What’s the best way to reheat leftovers?
Reheat in a skillet over low heat with a little butter or pasta water to keep the noodles from drying out.
Can I use rotisserie chicken?
For sure! Rotisserie chicken is a great shortcut. Just shred it and add it to the noodles for a quick meal.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan, try Pecorino Romano, Asiago, or even sharp cheddar for a different, but still delicious, flavor.
Conclusion
One-Pan Chicken with Buttered Noodles is a cozy, satisfying meal that’s perfect for any night of the week. With just a few simple ingredients, you can create something that’s both comforting and full of flavor. The best part? It’s super easy to make and requires minimal cleanup, so you can spend less time in the kitchen and more time enjoying your meal. Whether you’re making it for your family or just treating yourself to a simple, delicious dinner, this dish is sure to be a hit. Enjoy!
One-Pan Chicken with Buttered Noodles: A Simple and easy Recipe for Busy Days
Ingredients
For the Chicken:
- Boneless Skinless Chicken Breasts (or thighs if you prefer a bit more flavor and tenderness)
- Olive Oil or Butter for cooking the chicken
- Salt and Pepper essential for seasoning, of course
- Garlic optional, but it adds so much flavor
- Herbs paprika, thyme, or rosemary are great choices, but feel free to experiment
For the Buttered Noodles:
- Egg Noodles classic, soft, and perfect for this dish, but any pasta you like will do
- Unsalted Butter the richer, the better, in my opinion
- Parmesan Cheese optional, but it adds that extra touch of creamy, cheesy goodness
For Garnish:
- Fresh Parsley adds color and a little fresh kick
- Lemon Juice totally optional, but a squeeze of lemon brings out the flavors in the dish
- Black Pepper freshly ground for that perfect seasoning
Instructions
Step 1: Season the Chicken
- The first thing you want to do is get that chicken ready. Pat the chicken dry with a paper towel, then season both sides with salt, pepper, and any herbs or spices you like. You can keep it simple with just salt and pepper, or you can go all out with garlic powder, paprika, and thyme for a little extra flavor.
Step 2: Cook the Chicken
- Heat up some olive oil or butter in a large skillet over medium-high heat. Once the pan is hot, add your chicken breasts (or thighs) and cook for about 5-7 minutes on each side. You’re looking for a nice golden brown crust on the outside and tender, juicy meat on the inside. A quick tip—if you’ve got a meat thermometer, aim for 165°F (75°C) for perfectly cooked chicken. When it’s done, remove the chicken from the pan and let it rest for a few minutes before slicing it up.
Step 3: Boil the Noodles
- While the chicken is cooking, grab a large pot and bring some salted water to a boil. Add your egg noodles and cook according to the package instructions. It usually takes about 6-8 minutes to get them to the perfect al dente texture. Once they’re ready, drain the noodles, but don’t throw away that pasta water just yet. Set aside about half a cup of the cooking water—it’ll help loosen up the noodles and make them extra silky later.
Step 4: Butter the Noodles
- Now, back to that skillet! In the same pan you cooked the chicken in (don’t worry, the flavor from the chicken will make the noodles even better), melt the butter over low heat. Add your cooked noodles to the pan and toss them around until they’re fully coated in that rich, buttery goodness. If they’re looking a bit dry, pour in a little of that reserved pasta water to help loosen them up and make everything come together beautifully. If you like, you can also add a bit of Parmesan cheese at this point for some creamy, cheesy flavor.
Step 5: Slice the Chicken
- By now, your chicken should have rested long enough. Slice it into thin strips or bite-sized pieces—however you like it best. You can either serve the chicken on top of the noodles or toss it all together in the pan—totally up to you!
Step 6: Garnish and Serve
- Transfer those buttery noodles to a plate, then top them with your sliced chicken. Sprinkle some fresh parsley on top for a pop of color and a bit of freshness. If you’re feeling fancy, a little squeeze of lemon juice can add a nice zing to cut through the richness of the butter. And don’t forget to finish it off with a sprinkle of black pepper. Now, all that’s left is to dig in and enjoy!