Of course! A one-pan chicken with buttered noodles is the ultimate weeknight dinner—simple, comforting, and with minimal cleanup. This method cooks everything in a single skillet, allowing the pasta to absorb all the delicious chicken flavors.
Here’s a classic, foolproof recipe that will become a go-to in your rotation.
One-Pan Chicken with Buttered Noodles
This recipe creates tender, juicy chicken and perfectly cooked noodles in a simple, buttery sauce.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
· For the Chicken:
· 1 lb (450g) boneless, skinless chicken thighs or breasts (thighs stay more tender)
· 1 tablespoon olive oil
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried Italian seasoning (or a mix of dried thyme and oregano)
· Salt and black pepper to taste
· For the Noodles & Sauce:
· 8 oz (225g) wide egg noodles or fettuccine, broken in half*
· 4 cups (946 ml) chicken broth (low-sodium preferred)
· 1 small yellow onion, finely chopped
· 2 cloves garlic, minced
· 3 tablespoons unsalted butter
· 1 tablespoon fresh parsley, chopped (optional, for garnish)
· Grated Parmesan cheese, for serving
Note: Breaking long pasta like fettuccine helps it fit in the pan and cook evenly.
Instructions:
- Season the Chicken: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Sear the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until a golden-brown crust forms. The chicken does not need to be cooked through at this point. Remove the chicken from the pan and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze and Build the Sauce: Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is where the flavor is!). Add the butter and stir until it melts. Bring the liquid to a gentle boil.
- Add Noodles and Chicken: Stir in the broken egg noodles. Carefully place the seared chicken (and any accumulated juices) right on top of the noodles.
- Simmer to Cook: Reduce the heat to a steady simmer. Cover the skillet and cook for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Avoid stirring too much, as it can make the noodles sticky.
- Rest and Serve: Turn off the heat. Let the dish sit, covered, for 5 minutes. This allows the sauce to thicken slightly. The noodles will continue to absorb the liquid.
- Garnish and Enjoy: Fluff the noodles gently with a fork. Garnish with fresh parsley and a generous sprinkle of Parmesan cheese before serving.
Tips for Perfect One-Pan Chicken & Noodles:
· Don’t Skip the Sear: Searing the chicken first adds a deep, savory flavor to the entire dish.
· Broth is Key: Since the broth reduces and becomes the sauce, using a good-quality broth makes a big difference.
· Pasta Type: Wide egg noodles are ideal because they hold up well and create a starchy, creamy sauce. You can also use rotini, penne, or bowtie pasta without breaking them.
· Creamy Version: For a richer, creamier sauce, stir in 1/4 cup of heavy cream or half-and-half during the last 2 minutes of cooking.
· Add Veggies: Feel free to add a cup of frozen peas, chopped spinach, or steamed broccoli florets in the last 5 minutes of cooking.
Why This Method Works:
The magic of this one-pan meal is the pasta cooks directly in the flavorful cooking liquid. The starch released from the noodles thickens the broth and butter into a simple, glossy sauce that clings to every bite. You get perfectly cooked chicken and noodles, infused with flavor from start to finish, with only one pan to wash.
Enjoy your delicious and easy dinner