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This one-pan chicken with buttered noodles brings a comforting and satisfying meal to your table with minimal cleanup. Creamy, garlicky, and hearty, it combines tender chicken breasts with rich sauce and soft egg noodles. It has become a go-to dish for cozy weeknight dinners that everyone enjoys.
I first made this when I needed something fast yet comforting after a long day, and now it’s a regular in my dinner rotation. It’s such a crowd-pleaser that friends have asked for the recipe after tasting it.
Ingredients
- Boneless skinless chicken breasts: lean protein, easy to cook evenly choose fresh or high quality frozen for best texture
- Olive oil: for searing chicken to golden perfection extra virgin adds flavor but regular is fine
- Garlic cloves minced: builds depth and aroma fresh is best, not pre minced
- Chicken broth: forms the base of the sauce homemade or low sodium store bought helps control salt
- Heavy cream: gives the sauce its luscious texture and richness full fat yields the best results
- Egg noodles: tender pasta that cooks directly in the sauce look for fresh or good quality dried
- Butter: adds silkiness and flavor at the end unsalted preferred to control seasoning
- Grated Parmesan cheese: sharp and salty, it rounds out the sauce beautifully
- Salt and pepper: essential to bring out all the flavors
- Fresh parsley: for a pop of color and freshness on top
Step-by-Step Instructions
- Sear the Chicken:
- Heat the olive oil in a large skillet over medium heat. Season each chicken breast generously with salt and pepper on both sides. Place the chicken in the hot oil and cook for 5 to 6 minutes on each side until golden brown and cooked through. You can check doneness by slicing into the thickest part or using a meat thermometer showing 165 degrees Fahrenheit. Remove the chicken from the pan and set aside on a plate.
- Build the Sauce:
- Lower the heat slightly and add the minced garlic to the skillet. Sauté the garlic for about 30 seconds just until fragrant but not browned to avoid bitterness. Pour in the chicken broth and heavy cream, stirring to combine. Bring this mixture to a gentle simmer so the ingredients meld and the liquids come close to bubbling.
- Cook the Noodles:
- Add the egg noodles directly into the simmering sauce, stirring to make sure they are fully submerged. Cover the skillet with a lid and let the noodles cook for 8 to 10 minutes, stirring occasionally to prevent sticking. The noodles will absorb most of the liquid and become tender. Be careful not to overcook or they may become mushy.
- Finish and Serve:
- Once the noodles are soft and sauce has thickened, stir in the butter and grated Parmesan cheese until fully melted into a smooth sauce. Return the seared chicken breasts to the pan and let them warm through for about 1 minute in the sauce. Sprinkle fresh parsley over the top for a bright, herbaceous finish. Serve immediately while creamy and comforting.
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This dish’s magic really comes from the garlic and Parmesan. The garlic infuses the sauce with savory warmth while the Parmesan creates that irresistible umami hit. I vividly remember the first time my family gathered around this dish on a cold evening—it instantly felt like home at the dinner table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to three days. To reheat, gently warm on the stovetop with a splash of broth or cream to loosen the sauce.
Ingredient Substitutions
You can swap heavy cream for half and half or whole milk if you prefer a lighter sauce, but the texture will be less rich. Use chicken thighs instead of breasts if you want more juicy and flavorful meat. If you don’t have egg noodles, small pasta shapes like shells or rotini work nicely too.
Serving Suggestions
Serve this dish alongside a green salad with lemon vinaigrette to cut through the richness. Garlic bread or crusty rolls are perfect for soaking up any leftover sauce on the plate. A glass of crisp white wine pairs beautifully with the creamy chicken flavors.
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Frequently Asked Questions
- → What type of noodles work best for this dish?
Egg noodles are ideal as they absorb the creamy sauce well and cook evenly in the skillet.
- → How do I ensure the chicken stays tender and juicy?
Sear the chicken over medium heat until golden and cooked through, avoiding overcooking to keep it moist.
- → Can I substitute heavy cream with another ingredient?
For a lighter option, half-and-half or whole milk can be used, but the sauce will be less rich and creamy.
- → How is the sauce thickened without flour or cornstarch?
The sauce thickens naturally as the noodles absorb the liquid and the butter with Parmesan melts into a smooth coating.
- → What is the purpose of adding fresh parsley?
Parsley adds a fresh, herbal brightness that balances the rich, creamy flavors of the dish.
- → Is it necessary to cover the skillet while cooking the noodles?
Covering helps trap steam so the noodles cook evenly and absorb the broth and cream mixture more effectively.