Chicken and Buttered Noodles in One Pan

This Chicken and Buttered Noodles in One Pan recipe is a comforting, homemade meal made with tender pan-seared chicken, buttery egg noodles, and a rich, creamy sauce—all prepared in a single pan. It’s perfect for busy weeknights when you want something satisfying with minimal cleanup.

Ingredients

For the Chicken:

• 1½ lbs (700 g) boneless, skinless chicken thighs or breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 2 tablespoons olive oil or butter

For the Noodles and Sauce:

• 3 cups (720 ml) chicken broth

• 2 cups (480 ml) milk or half-and-half

• 12 oz (340 g) egg noodles

• 4 tablespoons unsalted butter

• 2 cloves garlic, minced

• ½ teaspoon dried thyme or Italian seasoning

• Salt and pepper, to taste

Optional Garnish:

• Fresh chopped parsley

• Grated Parmesan cheese

Instructions

Season and Cook the Chicken

Season the chicken on both sides with salt, pepper, garlic powder, and paprika.

Heat olive oil or butter in a large deep skillet or pan over medium heat.
Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
Remove the chicken from the pan and set aside.

Prepare the Sauce Base

In the same pan, reduce heat to medium-low.
Add butter and minced garlic, stirring for about 30 seconds until fragrant.

Pour in the chicken broth and milk, stirring to combine.
Add dried thyme or Italian seasoning.

Cook the Noodles

Bring the liquid to a gentle simmer.
Add the egg noodles, stirring to prevent sticking.

Cook uncovered for 8–10 minutes, stirring occasionally, until the noodles are tender and the sauce thickens.

Combine and Finish

Return the cooked chicken to the pan, nestling it into the noodles.
Spoon sauce over the chicken and let everything simmer together for 2–3 minutes.

Taste and adjust seasoning with salt and pepper if needed.

Serving Suggestions

Serve hot, garnished with fresh parsley or grated Parmesan cheese.
This dish pairs well with a simple green salad or steamed vegetables.

Helpful Tips

• Chicken thighs stay extra juicy, but chicken breasts work just as well.

• If the sauce thickens too much, add a splash of broth or milk.

• For extra richness, use half-and-half instead of milk.

Why You’ll Love This Recipe

Made entirely in one pan
Creamy, comforting flavors
Family-friendly and filling
Easy cleanup and simple ingredients