I have a deep appreciation for meals that look and taste like they took hours—yet come together effortlessly in one pan. That’s exactly what makes this One-Pan Chicken with Buttered Noodles such a gem. The chicken is pan-seared to a golden crisp, then simmered in a creamy sauce that soaks beautifully into tender buttered noodles. It’s comfort food at its best, and you don’t have to juggle multiple pots to get it on the table.

I love how this recipe checks all the boxes: flavor-packed, minimal cleanup, and family-approved. It’s a weeknight lifesaver, yet impressive enough to serve when guests are over. Whether you’re craving something rich and savory or just need a no-fuss dinner idea, this dish always delivers.

Why You’ll Love This One-Pan Chicken with Buttered Noodles

All cooked in one pan: Less mess, less cleanup.
Creamy, buttery, and savory: Rich in flavor, thanks to the combination of pan-seared chicken and velvety sauce.
Perfectly balanced: The tender egg noodles soak up the sauce, and the juicy chicken adds a hearty bite.
Quick but comforting: Ready in about 30 minutes, but feels like a Sunday supper.
Versatile: Easy to adapt with herbs, vegetables, or spice for variety.

What Kind of Chicken Should I Use?

For this One-Pan Chicken with Buttered Noodles, I always go with boneless, skinless chicken thighs or breasts. Thighs are my personal favorite—they’re naturally juicier and more forgiving if slightly overcooked. But chicken breasts work great too, especially if you prefer leaner meat. Just be sure to pound them to an even thickness so they cook evenly and stay tender.

You can even use pre-cut chicken tenders if you’re in a hurry. The key is to sear the chicken well until it develops that golden, flavorful crust before you introduce the creamy sauce and noodles.

Options for Substitutions

This dish is wonderfully flexible, so don’t worry if you’re missing an ingredient or two. Here are some swaps that still deliver big flavor:

Chicken substitute: Try turkey cutlets, pork medallions, or even tofu for a vegetarian version.
Noodles: Egg noodles are classic here, but fettuccine, tagliatelle, or even rotini can work well. Just adjust cooking time as needed.
Dairy-free: Use plant-based butter and a rich oat cream or coconut cream. It changes the flavor slightly but still tastes amazing.
Add vegetables: Mushrooms, spinach, or peas make great additions—just sauté them after the chicken and before you add the sauce.
Herbs & spices: Thyme, rosemary, or Italian seasoning can elevate the flavor if you want more depth.

Ingredients for This One-Pan Chicken with Buttered Noodles

Each ingredient in this dish plays a role in creating its cozy, indulgent character. Here’s what you’ll need and why:

Boneless, skinless chicken thighs or breasts
This is the star of the dish—pan-seared for a golden crust and juicy texture. It brings heartiness and richness.
Salt and pepper
Basic, but essential. They enhance the natural flavor of the chicken and balance the creamy sauce.
Garlic powder and onion powder
These pantry staples build a savory foundation and add depth without needing fresh chopping.
Olive oil or butter (for searing)
Used to get that golden-brown sear on the chicken while adding flavor to the pan for the sauce.
Unsalted butter
Gives the noodles their signature buttery finish and helps create a silky sauce when melted.
Heavy cream
Makes the sauce ultra-rich and creamy—this is what binds the chicken and noodles together in luxurious harmony.
Chicken broth
Adds savory depth and helps thin the sauce just enough to coat the noodles evenly.
Parmesan cheese (grated)
Brings nutty, salty umami to the sauce. It also helps thicken the mixture slightly.
Egg noodles
Their soft, wide texture soaks up the sauce beautifully and complements the tender chicken.
Fresh parsley (optional)
A fresh, bright finish that lifts the dish and adds color.

Step 1: Season and Prep the Chicken

Pat the chicken dry and season both sides generously with salt, pepper, garlic powder, and onion powder. This dry seasoning will create a flavorful crust and lock in the juices when seared.

Step 2: Sear the Chicken

In a large skillet or sauté pan over medium-high heat, heat olive oil or a mix of oil and butter. Once hot, add the chicken and sear for about 4–5 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if needed. Remove chicken and set aside.

Step 3: Make the Sauce Base

In the same pan (don’t clean it—you want those brown bits), add a bit more butter if needed. Pour in the chicken broth and scrape up any bits stuck to the bottom. This deglazing step adds tons of flavor. Then stir in the heavy cream and bring to a low simmer.

Step 4: Add the Noodles

Once the cream and broth mixture is simmering, stir in the uncooked egg noodles. Reduce heat to medium-low and cover the pan. Let the noodles cook in the liquid, stirring occasionally to ensure they don’t stick. This should take around 8–10 minutes depending on the brand.

Step 5: Return Chicken to the Pan

When the noodles are almost tender and the sauce has thickened, nestle the seared chicken back into the pan. Spoon some sauce over the chicken and let everything simmer together for another 3–4 minutes until the chicken is fully cooked and the flavors meld.

Step 6: Finish with Cheese and Herbs

Turn off the heat, sprinkle in the grated Parmesan, and stir gently to combine. It will melt into the sauce and give it that extra creamy finish. Garnish with chopped fresh parsley if desired.

How Long to Cook the One-Pan Chicken with Buttered Noodles

This dish is ready in about 30 to 35 minutes from start to finish. Here’s how that breaks down:

Searing the chicken: 8–10 minutes
Simmering the sauce & cooking noodles: 10–12 minutes
Final simmer with chicken: 3–5 minutes
Prep time (seasoning, gathering ingredients): 5–8 minutes

Keep an eye on the noodles—some brands cook faster than others, and you want them just tender, not mushy.

Tips for Perfect One-Pan Chicken with Buttered Noodles

Pound the chicken evenly before cooking so it sears consistently and stays juicy inside.
Use a large enough pan to avoid overcrowding. If the chicken is packed too tightly, it’ll steam instead of sear.
Deglaze thoroughly after searing. Those brown bits (fond) stuck to the pan are flavor gold—scrape them up when you add broth.
Stir the noodles gently but often so they don’t stick or clump while cooking in the sauce.
Don’t overcook the cream sauce—keep it at a gentle simmer to avoid curdling or breaking.
Use freshly grated Parmesan if possible. Pre-shredded varieties don’t melt as smoothly and may affect the texture.
Adjust salt at the end—the Parmesan adds saltiness, so taste after it’s added.
Let it rest 5 minutes before serving to allow the sauce to settle and cling to the noodles and chicken.

Watch Out for These Mistakes While Cooking

Even simple recipes like this One-Pan Chicken with Buttered Noodles have a few pitfalls to avoid if you want the best flavor and texture:

Skipping the sear: Searing the chicken is crucial—it locks in flavor and adds depth to the final dish.
Using high heat with cream: If your sauce is boiling rapidly, the cream can split. Keep it at a gentle simmer to maintain a smooth texture.
Adding cheese too early: Parmesan should go in after the heat is off. Adding it too soon can cause it to clump or turn grainy.
Crowding the pan: Cook the chicken in batches if needed to get that golden crust.
Undercooking noodles: Make sure they’re fully tender before serving, but not mushy. Taste-test near the end of cooking.
Not seasoning enough: Taste the sauce before serving. Broth and cheese both add salt, but you may still need a final pinch.
Letting it sit too long uncovered: The sauce thickens as it sits. Cover the pan if you’re holding it for a few minutes before serving.
Forgetting to stir noodles: Stir a few times while they cook to avoid sticking or uneven cooking.

What to Serve With One-Pan Chicken with Buttered Noodles?

While this dish is satisfying on its own, pairing it with a side or two elevates it into a full meal. Here are my favorite serving companions:

Simple Green Salad

A fresh salad with a tangy vinaigrette balances the richness of the noodles and sauce.

Warm Crusty Bread

Perfect for soaking up any leftover sauce in the pan—don’t let it go to waste!

Garlic Green Beans

Lightly sautéed with garlic, they add a nice crunch and contrast to the creamy main dish.

Steamed Broccoli

Mild, nutritious, and a great way to sneak in more greens.

Roasted Asparagus with Lemon

Bright and zesty, asparagus adds freshness and a slightly bitter bite that complements the buttery base.

Sautéed Spinach with Garlic

Quick to make and brings iron-rich goodness to the plate.

A Glass of Chardonnay

If you’re in the mood for wine, a buttery Chardonnay pairs beautifully with the creamy sauce.

Berries with Whipped Cream (for dessert)

Light and sweet—a perfect way to finish the meal without feeling heavy.

Storage Instructions

One of the best parts about this One-Pan Chicken with Buttered Noodles is that it stores beautifully, making leftovers a delicious win. Here’s how to handle it:

Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce may thicken in the fridge, so when reheating, stir in a splash of chicken broth, water, or cream to loosen it back up.
Freezer: While possible, freezing is not ideal due to the cream-based sauce—it may separate upon thawing. If you must freeze, do so in individual portions and reheat slowly, stirring often to reincorporate the sauce.
Reheating Tips: For best results, reheat on the stovetop over medium-low heat with a bit of added liquid, or in the microwave using short intervals and stirring in between.

Estimated Nutrition

These values are based on one generous serving (assuming 4 servings total):

Calories: ~580
Protein: 36g
Fat: 30g
- Saturated Fat: 14g
Carbohydrates: 40g
- Fiber: 2g
- Sugar: 3g
Cholesterol: 145mg
Sodium: 520mg
Calcium: 180mg

Note: Nutrition values can vary based on the exact ingredients and portion size. For a lighter version, reduce cream and butter slightly or use half-and-half.

Frequently Asked Questions

What kind of noodles work best for this recipe?

Egg noodles are ideal—they’re tender and absorb the creamy sauce beautifully. But fettuccine or rotini can also be used in a pinch, just adjust the cooking time accordingly.

Can I make this recipe ahead of time?

You can! Cook everything as directed, let it cool, then refrigerate. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

How do I keep the sauce from curdling?

Keep the heat at a gentle simmer, especially after adding the cream. High heat can cause the sauce to split, especially if it’s left unattended.

Can I use leftover chicken?

Absolutely. Shred or slice pre-cooked chicken and add it during the final step, just long enough to warm through. This cuts the cook time even more.

Is this dish gluten-free?

Not as written, but it can be made gluten-free by using GF pasta and ensuring your broth and cheese are certified gluten-free.

Can I add vegetables to this dish?

Yes! Spinach, mushrooms, peas, or even zucchini make great add-ins. Sauté them right after removing the seared chicken and before adding broth.

What can I use instead of cream?

For a lighter version, try half-and-half or whole milk. For a dairy-free alternative, canned coconut milk or unsweetened oat cream works well.

How can I make it spicier?

Add crushed red pepper flakes to the cream sauce or finish the dish with a drizzle of hot sauce for a little heat without changing the flavor too much.

Conclusion

One-Pan Chicken with Buttered Noodles is a comforting classic that brings rich, homey flavors together in a stress-free way. Whether you’re cooking for your family on a busy weeknight or hosting friends and want something cozy and crowd-pleasing, this recipe never disappoints. It’s quick to make, endlessly flexible, and incredibly satisfying—everything you want in a go-to dinner. If you’re looking for a reliable and delicious meal that feels both comforting and special, this one belongs in your regular rotation.