One-Pan Chicken with Buttered Noodles
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tbsp butter
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the chicken
Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Cook for 5–6 minutes per side until golden and fully cooked.
Remove and set aside. - Sauté garlic
In the same pan, add minced garlic and cook for about 30 seconds until fragrant. - Add liquids
Pour in chicken broth and heavy cream.
Stir and bring to a gentle simmer. - Cook noodles
Add egg noodles directly into the pan.
Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender. - Finish the sauce
Stir in butter and Parmesan cheese until melted and creamy. - Combine everything
Return the chicken to the pan.
Let it simmer for 2–3 minutes so flavors come together. - Serve
Garnish with parsley and extra Parmesan if you like. Serve hot!
Tips
- Add veggies like spinach or peas for a complete meal
- If sauce gets too thick, add a splash of broth
- Don’t overcook noodles — they soften quickly