One Pan Chicken with Buttered Noodles

The rich aroma of tender chicken simmering with butter-slicked noodles creates an irresistible dinner that practically makes itself. One Pan Chicken with Buttered Noodles combines juicy meat, silky pasta, and savory broth in a single skillet, eliminating the need for multiple pots and complicated techniques. This comforting, weeknight-friendly meal delivers restaurant-quality flavor with minimal effort and cleanup. You’ll learn how to create this satisfying dish using simple ingredients while mastering the techniques that transform ordinary chicken and noodles into a memorable meal your family will request again and again.

Why You’ll Love This Recipe

This One Pan Chicken with Buttered Noodles recipe will quickly become a staple in your dinner rotation for countless good reasons. First, the convenience factor is unbeatable—everything cooks in a single skillet, meaning less time washing dishes and more time enjoying your evening. The buttery noodles absorb the savory chicken flavor as they cook, creating a delicious harmony that store-bought pasta dishes simply can’t match.

The textural contrast between the tender, juicy chicken with its slightly crispy exterior and the soft, butter-coated noodles creates a perfectly balanced bite every time. Each forkful delivers comfort and satisfaction without complicated techniques or hard-to-find ingredients.

Parents especially appreciate this recipe because it’s universally loved by picky eaters and food enthusiasts alike. The familiar flavors appeal to children while the sophisticated balance of herbs and butter satisfies adult palates. Best of all, this chicken and noodle dish comes together in about 30 minutes, making it perfect for busy weeknights when you need a hearty, homemade meal without spending hours in the kitchen.

Ingredients

For this One Pan Chicken with Buttered Noodles, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons (30ml) olive oil
• 3 tablespoons (42g) butter, divided
• 1 medium onion, finely diced (about 1 cup/160g)
• 3 cloves garlic, minced (about 1 tablespoon/9g)
• 8 ounces (225g) egg noodles, uncooked
• 2½ cups (590ml) chicken broth, preferably low-sodium
• ½ cup (120ml) whole milk or half-and-half
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• ¼ cup (25g) grated Parmesan cheese (optional)

The chicken breasts should be fresh and cut into uniform pieces to ensure even cooking. For the noodles, traditional egg noodles work best as they hold up well during the simmering process and absorb the flavorful butter-chicken sauce beautifully. The combination of butter and olive oil creates the perfect foundation for this skillet chicken and noodle dish.

Pro Tips

Seasoning the Chicken Properly: To achieve maximum flavor in your One Pan Chicken with Buttered Noodles, season the chicken pieces generously before cooking. Pat the chicken dry with paper towels first—this ensures proper browning rather than steaming. Season with salt and pepper just before adding to the hot pan, not in advance, as salt can draw out moisture and prevent that golden sear we’re looking for.

Creating the Perfect Sauce Base: The key to a rich, flavorful sauce lies in properly developing the fond—those brown bits that form on the bottom of the pan after sautéing the chicken. Don’t rush this step! After removing the chicken, add a small splash of broth and use a wooden spoon to scrape up these flavor bombs before adding the onions and garlic. This technique, called deglazing, incorporates those concentrated chicken flavors into your buttered noodles rather than leaving them stuck to the pan.

Noodle Cooking Technique: Unlike traditional pasta cooking, the noodles in this one-pan dish absorb liquid as they cook directly in the sauce. To prevent gummy or undercooked pasta, ensure your broth is at a gentle simmer before adding the noodles, and stir occasionally to prevent sticking. Test a noodle about 2 minutes before the suggested cooking time—it should be just slightly firmer than you’d prefer in the final dish, as it will continue absorbing liquid after you remove the pan from heat.

Instructions

Step 1: Prepare and Season the Chicken
Begin by patting the chicken pieces dry with paper towels to ensure proper browning. Season generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter is melted and begins to foam. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Let the chicken cook undisturbed for about 3-4 minutes until golden brown on the first side, then flip and cook for another 2-3 minutes. The chicken doesn’t need to be fully cooked at this stage. Transfer to a plate and set aside.

Step 2: Create the Flavor Base
In the same pan, add the remaining tablespoon of olive oil and reduce heat to medium. Add the diced onions and cook for 3-4 minutes until they begin to soften and become translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn. This aromatic foundation will infuse your One Pan Chicken with Buttered Noodles with delicious depth of flavor.

Step 3: Add Noodles and Liquid
Scatter the uncooked egg noodles evenly across the pan. Pour in the chicken broth and milk, then add the dried thyme. Use a wooden spoon to ensure all noodles are submerged in the liquid. Bring the mixture to a gentle boil, then reduce to a simmer. Return the partially cooked chicken and any accumulated juices to the pan, nestling the pieces among the noodles. Cover the pan and let everything simmer for about 8-10 minutes, stirring occasionally to prevent sticking.

Step 4: Finish with Butter
Once the noodles are tender and the chicken is completely cooked through (reaching 165°F/74°C internal temperature), add the remaining 2 tablespoons of butter. Gently stir until the butter melts and coats the noodles, creating that signature silky texture that makes this One Pan Chicken with Buttered Noodles so irresistible. Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if needed.

Step 5: Garnish and Serve
Sprinkle the fresh parsley over the top for a pop of color and freshness. If using, add the grated Parmesan cheese. Serve directly from the pan for a rustic presentation, or transfer to a serving dish. This hearty, comforting meal is best enjoyed immediately while the noodles are perfectly buttery and the chicken is at its juiciest.

Variations

Mediterranean Chicken and Noodles: Transform your One Pan Chicken with Buttered Noodles with Mediterranean flavors by adding 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, and 1 tablespoon of oregano instead of thyme. After cooking, fold in 2 ounces of crumbled feta cheese and fresh basil instead of parsley. This variation brings bright, tangy notes that complement the buttery noodles beautifully.

Creamy Mushroom Chicken Noodles: For a richer, earthier version, add 8 ounces of sliced mushrooms (cremini, button, or a mix) when sautéing the onions. Replace half the broth with cream for an ultra-luxurious sauce, and add a splash of white wine when deglazing the pan. The mushrooms create a wonderful umami flavor that pairs perfectly with the chicken and buttered noodles.

Lemon Herb Chicken Noodles: For a lighter, brighter take on this comfort food classic, add the zest and juice of one lemon, plus an additional tablespoon of fresh herbs like dill, tarragon, or chives. This variation works beautifully in spring and summer when you want the comfort of chicken and noodles without the heaviness of a traditional cream sauce.

Storage and Serving

This One Pan Chicken with Buttered Noodles keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or milk to revive the sauce, as the noodles tend to absorb liquid as they sit. For best results, reheat gently on the stovetop over medium-low heat rather than using the microwave, which can make the chicken rubbery.

For serving, pair this comforting dish with a crisp green salad dressed simply with lemon and olive oil to cut through the richness of the buttered noodles. A side of steamed or roasted broccoli also provides a nice textural and nutritional contrast.

Transform leftovers into a complete lunch by packing in a thermos for a warm, satisfying meal away from home. For an elevated dinner presentation, serve in shallow bowls with a sprinkle of extra Parmesan, fresh herbs, and a twist of black pepper, alongside crusty garlic bread for soaking up every last bit of the buttery sauce.

FAQs

Can I use different pasta shapes for this recipe?
Yes, you can substitute other pasta types, but stick to medium shapes like fusilli, rotini, or farfalle. Cooking times may vary, so check pasta doneness a few minutes earlier than the recipe suggests. Very thin pastas like angel hair may become mushy, while thick shapes like penne may need additional liquid and time.

How do I prevent the sauce from breaking or becoming greasy?
To keep the sauce creamy rather than greasy in your One Pan Chicken with Buttered Noodles, add cold butter at the end of cooking and gently stir until just melted. Avoid boiling the sauce after adding butter. If your sauce does break, a quick fix is whisking in 1-2 teaspoons of cold water or a splash of cream off the heat.

Can this dish be made ahead for meal prep?
While best enjoyed fresh, you can prepare components ahead of time: cut and season the chicken, chop vegetables, and measure other ingredients. For complete meal prep, the dish reheats well but may need additional liquid as the noodles continue absorbing sauce during storage.

Is there a dairy-free alternative for the butter and milk?
For a dairy-free version, substitute the butter with olive oil or plant-based butter, and replace milk with unsweetened almond or oat milk. The flavor profile will change slightly, but you’ll still achieve a delicious one-pan meal.

What’s the best type of pan to use for this recipe?
A 12-inch cast iron skillet or wide, deep sauté pan works best for One Pan Chicken with Buttered Noodles. The heavy bottom provides even heat distribution, while the large surface area allows ingredients to cook evenly without overcrowding.

Conclusion

This One Pan Chicken with Buttered Noodles is comfort food at its finest — a harmonious blend of tender chicken and silky, buttery noodles that comes together with minimal effort but maximum flavor. It’s the kind of dish that rescues weeknight dinners when you’re short on time but unwilling to compromise on taste. The beauty lies in its simplicity: quality ingredients, proper technique, and the magic that happens when chicken, pasta, and butter unite in a single pan. Whether you’re cooking for a family or preparing tomorrow’s lunch, this recipe delivers satisfaction in every bite while keeping your kitchen clean and your evening stress-free.

Print