One-Pan Chicken with Buttered Noodles – Simple, Flavorful, and Perfect for Busy Days

2 boneless skinless chicken breasts – If you prefer thighs, they work just as well, though they might take a little longer to cook.
1 tablespoon olive oil – This adds a nice base for searing the chicken and gives the dish that wonderful richness.
Salt and pepper to taste – A little salt and pepper go a long way in seasoning your chicken and noodles. Don’t be afraid to be generous here!
1 teaspoon garlic powder – The garlic flavor in this recipe is key to making everything come together.
1 teaspoon onion powder – This complements the garlic and adds depth to the seasoning.
½ teaspoon paprika – Adds a subtle smokiness and color to your chicken.
1 cup chicken broth – You can use vegetable broth if you prefer but chicken broth gives it that rich, savory flavor.
1 cup heavy cream – For the best creamy texture this is a must. You can substitute it with half-and-half or milk, but it won’t be quite as rich.
8 oz egg noodles or your favorite pasta – Egg noodles cook quickly and work beautifully in this dish, but feel free to use penne, fusilli, or any pasta you have on hand.
¼ cup butter – Adds richness and creaminess to the dish taking it from good to amazing.
¼ cup grated Parmesan cheese – Parmesan gives this dish a nice cheesy finish that really brings all the flavors together.
Fresh parsley optional, for garnish – A sprinkle of fresh parsley adds a pop of color and freshness. Totally optional, but I love it!

Start by seasoning your chicken breasts. I sprinkle both sides with a little salt, pepper, garlic powder, onion powder, and paprika. The seasoning is key to getting that tasty, golden crust on the chicken.
In a large skillet, heat up the olive oil over medium heat. Once it’s nice and hot, add the chicken breasts. You should hear a satisfying sizzle as the chicken hits the pan – that's a sign that you’re on the right track!
Cook the chicken for about 6-7 minutes on each side, or until it’s fully cooked through and has a nice golden color. You’ll want the internal temperature of the chicken to reach 165°F for the best results. I usually use a meat thermometer just to be sure. No one wants undercooked chicken, right?
Once your chicken is done, remove it from the skillet and set it aside on a plate to rest. Don’t worry about the little brown bits left in the pan – they’ll add tons of flavor to your noodles later!

In the same skillet, add your chicken broth and heavy cream, stirring to combine. This is where all the flavor comes together. Bring the mixture to a simmer, scraping up any of those browned bits left from the chicken. That’s pure flavor right there!
Once it’s simmering, add your noodles to the skillet. Stir them into the liquid so they’re evenly coated. Reduce the heat to medium-low and let the noodles cook, stirring occasionally, for about 10-12 minutes, or until they’re tender and have absorbed most of the liquid.
While the noodles are cooking, feel free to taste and adjust the seasoning if needed. A little more salt or garlic powder can make all the difference, so don’t be afraid to check in with your taste buds as you go!

Once the noodles are done and the liquid has mostly absorbed, it’s time to add the butter and Parmesan cheese. Stir them in until everything is nice and creamy. The butter really makes the noodles extra silky and smooth, while the Parmesan adds a delicious cheesy kick that brings everything together perfectly.
Now, slice the cooked chicken into thin strips and add it back to the pan. Give everything a good stir to make sure the chicken gets coated in all that buttery goodness. If you want a little fresh pop of flavor, sprinkle some freshly chopped parsley on top. It not only adds a burst of color but also a touch of freshness that balances out the richness of the dish.