I still remember the first time I cooked this one-pan chicken with buttered noodles for a busy weeknight—everything came together in the same skillet, comfort food ready in under 30 minutes. This recipe pairs tender seared chicken with silky egg noodles cooked right in flavorful chicken broth, finished with butter and parsley for simple, soulful flavor. If you like straightforward dinners that feel homey without a lot of fuss, this is the dish to keep in your rotation, and it shares a comforting approach with this classic chicken and buttered noodles recipe I often adapt.

Why you’ll love this dish

This recipe wins for speed, minimal cleanup, and broad appeal. It’s ideal for weeknight dinners when you want something filling without multiple pots and pans. Budget friendly and approachable for novice cooks, the meal is also kid-approved thanks to the creamy, buttery noodles and mild chicken. Make it when you need a dependable, cozy dinner for family nights, a simple lunch that reheats well, or when you want a low-stress recipe for guests.

Step-by-step overview

Before you start, you’ll sear seasoned chicken in butter, remove it, then use the same skillet to build flavor with garlic and chicken broth. Add egg noodles to the broth and simmer until tender. Finish by stirring in extra butter and returning the chicken to warm through. The whole process keeps flavors concentrated in one pan and the timing is straightforward: sear, simmer, finish.

What you’ll need

• 2 boneless, skinless chicken breasts
• 8 ounces egg noodles
• 4 tablespoons butter, divided
• 2 cups chicken broth
• 1 garlic clove, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Notes and substitutions: Use low sodium broth if you want to control salt. Swap egg noodles for wide ribbon pasta or small shells if needed; cooking time may vary slightly. If you prefer lighter fat, reduce butter to 2 tablespoons and finish with a drizzle of olive oil instead.

Step-by-step instructions

1. Heat a large skillet over medium heat and add 2 tablespoons of butter. Let it melt and foam.
2. Season both sides of the chicken breasts with salt and pepper. Place them in the skillet and cook without moving for about 5 to 7 minutes per side, until golden and cooked through. An instant‑read thermometer should register 165°F at the thickest part. Transfer the chicken to a plate and set aside.
3. Add the minced garlic to the skillet and sauté for about 30 to 60 seconds until fragrant, stirring to avoid burning.
4. Pour in the chicken broth and bring it to a gentle boil. Add the egg noodles, stirring to separate them and make sure they are mostly submerged.
5. Reduce the heat to low, cover the skillet, and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the liquid is absorbed.
6. Stir in the remaining 2 tablespoons of butter until the sauce becomes glossy and coating. Return the chicken to the skillet and spoon some buttery noodles and broth over the breasts to heat through for 1 to 2 minutes.
7. Serve the chicken and noodles warm, sprinkled with chopped parsley for a fresh finish.

Best ways to enjoy it

This dish shines plated simply with the chicken on top of a nest of buttered noodles and a scattering of parsley. For a more complete plate, pair it with a crisp green salad or quickly steamed green beans for color and texture contrast. If you want a vegetable cooked in the same pan near the end, stir in halved grape tomatoes or fresh spinach in the last 2 minutes so they wilt but stay bright. For another one-pan noodle dinner idea that uses a seafood twist, check out this one-pan shrimp stir fry with noodles.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3 to 4 days for best quality. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce, or microwave in short bursts, stirring between intervals. To freeze, place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat to at least 165°F for safety.

Helpful cooking tips

• Pat the chicken dry before seasoning so you get a better sear.
• Use an instant-read thermometer to avoid overcooking; 165°F is the safe internal temperature.
• If your skillet is small, slice the chicken breasts in half horizontally for faster, more even cooking.
• Stir the noodles occasionally while simmering to prevent sticking, but keep the lid on to maintain a steady simmer.
• Taste and adjust salt only at the end if you used salted broth to avoid oversalting.

Creative twists

• Add lemon zest and a squeeze of lemon to brighten the dish.
• Stir in a handful of grated Parmesan for a creamier finish.
• For a herby version, mix in chopped basil or tarragon with the parsley.
• Make it with turkey cutlets or thin pork cutlets if you want a different protein; adjust cooking time accordingly.
• To add mushrooms, sauté sliced mushrooms after removing the chicken and before the garlic, then proceed as written.

Common questions

How long does this meal take from start to finish?

Active time is about 20 minutes and total time is roughly 25 to 30 minutes, depending on how quickly the noodles cook and the thickness of the chicken breasts.

Can I use dried pasta other than egg noodles?

Yes. Use wide ribbon pasta or small shapes; note that cooking times may change by a minute or two. Keep an eye on texture and simmer until tender.

Is it safe to cook the noodles in broth with chicken that was previously cooked in the same pan?

Yes. The method uses the same skillet for flavor transfer. Make sure you fully cook the chicken first, remove it, and then simmer the noodles in broth. Return the cooked chicken only to heat through. Always follow safe handling and ensure the chicken reaches 165°F during its initial sear.

Can I make this dish ahead of time?

You can cook it ahead and reheat, but noodles may absorb liquid and become softer. Reserve a little extra broth to refresh the texture when reheating.

What if my noodles absorb all the liquid before they are tender?

Add up to 1/2 cup more hot broth or water, cover, and continue simmering until tender. Stir to prevent sticking.

One-Pan Chicken with Buttered Noodles

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A comforting one-pan chicken dish featuring tender seared chicken and silky egg noodles cooked in flavorful chicken broth, finished with butter and parsley.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 8 ounces egg noodles
• 4 tablespoons butter, divided
• 2 cups chicken broth
• 1 garlic clove, minced
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. Heat a large skillet over medium heat and add 2 tablespoons of butter. Let it melt and foam.
2. Season both sides of the chicken breasts with salt and pepper. Place them in the skillet and cook without moving for about 5 to 7 minutes per side, until golden and cooked through. An instant-read thermometer should register 165°F at the thickest part. Transfer the chicken to a plate and set aside.
3. Add the minced garlic to the skillet and sauté for about 30 to 60 seconds until fragrant, stirring to avoid burning.
4. Pour in the chicken broth and bring it to a gentle boil. Add the egg noodles, stirring to separate them and make sure they are mostly submerged.
5. Reduce the heat to low, cover the skillet, and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the liquid is absorbed.
6. Stir in the remaining 2 tablespoons of butter until the sauce becomes glossy and coating. Return the chicken to the skillet and spoon some buttery noodles and broth over the breasts to heat through for 1 to 2 minutes.
7. Serve the chicken and noodles warm, sprinkled with chopped parsley for a fresh finish.

Notes

Use low sodium broth if desired. Substitute egg noodles with wide ribbon pasta or small shells; cooking time may vary slightly. For a lighter version, reduce butter to 2 tablespoons and finish with olive oil.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg