Tuesday nights at my house usually mean one thing: I'm tired and I don't want to wash three pots. This skillet dinner started as a way to use up a pack of chicken thighs and a bag of egg noodles. It has stayed in my rotation ever since.
This one-pan chicken and buttered noodles recipe sears the chicken first, then cooks the noodles right in the same skillet with broth, garlic, butter, and Parmesan. Everything happens in one pan, and it takes about 35 minutes.
Key Takeaways
- Serves 4, ready in about 35 minutes
- One skillet: the noodles cook in the same broth as the chicken
- Chicken is done at 165°F (74°C)
- Keeps 3 days in the fridge
One-Pan Chicken and Buttered Noodles Recipe
Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Course: Dinner
Equipment: a deep 12-inch skillet or sauté pan with a lid, and an instant-read thermometer.
Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
Noodles and sauce
- 4 tbsp butter, divided
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 12 oz wide egg noodles
- 1/2 cup milk
- 1/2 cup grated Parmesan
- 2 tbsp chopped fresh parsley
Instructions
- Season the chicken. Pat the chicken dry. Toss with the salt, pepper, garlic powder, and paprika.
- Sear. Heat the olive oil in the skillet over medium-high heat. Add the chicken in a single layer (use two batches if the pan is crowded) and cook 2 to 3 minutes per side until golden. It will not be cooked through yet. Move it to a plate.
- Cook the garlic. Lower the heat to medium. Melt 2 tbsp of the butter, add the garlic, and cook for about 30 seconds until fragrant.
- Add the broth. Pour in the broth and scrape up the browned bits from the bottom of the pan. Bring to a boil.
- Cook the noodles. Stir in the noodles and push them under the liquid. Return the chicken and any juices to the pan. Cover and simmer, stirring often, for 8 to 10 minutes, until the noodles are tender and the chicken reaches 165°F. If the pan looks dry before the noodles are done, add a splash of broth or water.
- Finish. Take the pan off the heat. Stir in the milk, Parmesan, and remaining 2 tbsp butter until the sauce looks glossy.
- Rest and serve. Let it sit for 3 minutes so the sauce thickens. Stir in the parsley, taste, and add salt only if needed, since the broth and Parmesan are already salty.
Contains dairy, wheat, and egg. Nutrition values vary with the brands you use, so check them with a calculator if you need exact numbers.
Why You'll Love This Recipe
There is one pan to wash, and the noodles soak up the chicken's browned bits and the broth as they cook. Searing the chicken first gives the whole dish more flavor than simmering it alone. The finish of butter, milk, and Parmesan gives the sauce a smooth, glossy coating without a separate cream step.
Ingredient Notes
Chicken thighs: They stay juicier than breasts while simmering. If you use breasts, cut the pieces small and check the temperature early, since breasts dry out faster.
Broth: Low-sodium keeps the salt in your hands. The Parmesan adds more at the end.
Egg noodles: Wide egg noodles cook in about 8 to 10 minutes and release starch that thickens the sauce.
Butter, milk, and Parmesan: Stirring them in off the heat keeps the sauce smooth instead of greasy.
How the One-Pan Method Works
The browned bits left after searing (called fond) are where a lot of the flavor lives. When the broth goes in, you scrape them into the liquid, and the noodles cook in that seasoned broth instead of plain water. The starch from the noodles thickens everything, and the butter, milk, and Parmesan finish the sauce once the heat is off.
Tips for Tender Chicken and Creamy Noodles
- Pat the chicken dry. Dry pieces brown. Wet pieces steam.
- Don't crowd the pan. Cook in two batches if needed.
- Don't scrub away the browned bits. Scrape them into the broth.
- Stir often once the noodles go in. It prevents sticking on the bottom of the pan.
- Add the dairy off the heat. High heat can make the sauce separate.
- Use a thermometer. Chicken is safe at 165°F (74°C).
Variations and Substitutions
These are untested changes, so try one at a time.
- Vegetables: Stir in frozen peas or a few handfuls of spinach during the last 2 to 3 minutes.
- Mushrooms: Sauté sliced mushrooms with the garlic.
- Lemon: Add lemon zest and a squeeze of juice just before serving.
- Heat: Add a pinch of red pepper flakes with the garlic.
- Rotisserie chicken: Skip the searing and stir shredded chicken in during the last few minutes to warm it.
- Richer sauce: Swap some of the milk for cream at the end.
How to Serve, Store, and Reheat
Serving: A green salad with a lemony dressing cuts through the buttery sauce, and warm bread is good for the last bits in the pan.
Storing: Refrigerate leftovers within 2 hours of cooking, in an airtight container, for up to 3 days.
Reheating: The noodles keep absorbing sauce as they sit. Add a splash of broth or milk, then reheat on the stovetop over low heat, stirring, until hot throughout (165°F). In the microwave, cover the bowl and stir halfway through.
Common Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Noodles dry or still firm | Liquid absorbed or evaporated | Add a splash of warm broth, cover, and simmer 1 to 2 minutes |
| Sauce too thin | Extra liquid left | Simmer uncovered for a minute, then rest 3 minutes |
| Sauce looks greasy or split | Dairy added over high heat | Take off the heat, add a splash of warm broth, and stir |
| Chicken dry | Overcooked or pieces too small (common with breasts) | Use thighs and check at 165°F |
| Bland | Under-seasoned | Taste, then add salt, more Parmesan, or lemon |
FAQ
Can I use chicken breasts?
Yes. Cut them into 1-inch pieces, sear briefly, and check the temperature early, since breasts dry out faster than thighs.
Can I use a different pasta?
You can, but cooking time and the amount of liquid will change. Start checking early and add broth as needed.
How do I keep the sauce from separating?
Take the pan off the heat before you stir in the butter, milk, and Parmesan.
Can I use frozen chicken?
Thaw it first. Frozen chicken releases water and won't brown well.
How do I add vegetables?
Stir in frozen peas or spinach during the last 2 to 3 minutes so they stay bright.
Is this good for meal prep?
Yes, for up to 3 days in the fridge. Add a splash of broth when reheating, because the noodles absorb sauce as they sit.
If you make this, leave a comment and tell me how it turned out.
