Description
One-Pan Chicken with Buttered Noodles
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 garlic cloves, minced
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
3 tablespoons butter
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Directions:
Heat olive oil in a pan. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until browned and cooked through. Remove and set aside.
Sauté garlic in the same pan for 30 seconds.
Add chicken broth and heavy cream, then bring to a simmer. Add noodles and cook until tender.
Stir in butter and Parmesan cheese.
Slice the chicken and add it back to the pan. Toss with noodles.
Garnish with parsley and serve!
Who’s craving a hearty, creamy meal? Drop a comment below!
#QuickAndEasy
Step-by-Step Guide
Follow these detailed instructions for a foolproof one-pan meal. First, pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the chicken. Cook undisturbed for 6-7 minutes to achieve a golden-brown crust, then flip and cook for another 6-7 minutes until the internal temperature reaches 165°F. Transfer to a clean plate and tent with foil. Reduce heat to medium. Add the minced garlic to the pan drippings and sauté for just 30 seconds until fragrant, being careful not to burn it. Immediately pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. Add the uncooked egg noodles directly to the simmering sauce. Stir to submerge, cover the pan, and let cook for 8-10 minutes, stirring occasionally, until the noodles are al dente and have absorbed much of the liquid. Uncover, reduce heat to low, and stir in the butter and grated Parmesan until a creamy, cohesive sauce forms. Finally, slice the rested chicken breasts and gently fold them back into the pan with the noodles to warm through.
Serving Suggestions
This rich and comforting dish pairs beautifully with simple sides to balance the meal. Serve it with a crisp green salad tossed in a light vinaigrette or steamed green beans or broccoli. For a touch of freshness, a side of garlic bread is perfect for soaking up the extra creamy sauce. Garnish each plate with chopped fresh parsley or a little extra Parmesan cheese.
How-to Summary
Sear seasoned chicken breasts and set aside. Sauté garlic in the same pan. Add broth and cream, bring to a simmer, then cook noodles directly in the sauce. Finish by stirring in butter and Parmesan, then add the sliced chicken back to the pan to combine.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but cooking times will vary. Smaller pasta like penne or fusilli work well; just follow the package directions for simmering in the sauce and add more broth if needed.
How can I make this dish less rich? Substitute half of the heavy cream with whole milk or additional chicken broth. You can also use light cream or evaporated milk for a middle-ground option.
My sauce is too thin. How do I thicken it? Let it simmer uncovered for a few extra minutes to reduce. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs will add more flavor. Increase the initial cooking time to ensure they are cooked through, and you may need to remove the skin if desired before adding back to the pan.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce as the noodles will continue to absorb liquid.
Common Mistakes to Avoid
Avoid overcrowding the pan when searing the chicken, as this will steam it instead of creating a flavorful crust. Do not let the garlic burn during the sauté step, as it will turn bitter. Ensure the broth and cream mixture is at a simmer before adding the noodles to ensure even cooking. Finally, do not overcook the noodles, as they will continue to soften in the residual heat of the sauce.
Conclusion
This One-Pan Chicken with Buttered Noodles is the ultimate weeknight comfort food, delivering maximum flavor with minimal cleanup. By cooking the pasta directly in the creamy sauce, every bite is infused with rich, savory goodness. It’s a versatile recipe that invites customization and is sure to become a family favorite. Who’s craving a hearty, creamy meal? Drop a comment below!
