Start by seasoning your chicken strips with garlic powder, onion powder, salt, and pepper. Toss everything together so the chicken is well coated. Trust me, this little seasoning mix works wonders for flavor.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken strips. Cook for about 3-4 minutes on each side until they’re golden brown and cooked through. Transfer the chicken to a plate and set it aside. Don’t worry about the little browned bits left in the pan—they’ll add extra flavor to your noodles.

In the same skillet (don’t you love that?), add the chicken broth, water, butter, and minced garlic. Bring it to a gentle boil, then stir in the egg noodles. Let them cook uncovered, stirring occasionally, for about 8-10 minutes or until the noodles are tender. If you’re adding mushrooms or peas, toss them in during the last 5 minutes of cooking.

Once the noodles are done, stir in the Parmesan cheese until it melts into the buttery sauce. Add the cooked chicken back into the skillet and toss everything together. If you’re adding spinach, stir it in now and let it wilt for a minute or two. Sprinkle with fresh parsley if you’re feeling fancy.

Serve the One-Pan Chicken with Buttered Noodles hot, with extra Parmesan on top for good measure. Pair it with a simple green salad or some steamed veggies if you want to round out the meal. It’s also fantastic with a slice of crusty bread to soak up the buttery sauce.