Easy One-Pan Chicken with Buttered Noodles

There’s something immediately comforting about a skillet that mists the air with a warm, savory aroma — garlic browning in butter, tender chicken seared to golden edges, and the soft, pillowy pull of egg noodles coated in glossy butter. One bite delivers a cascade of sensations: the gentle chew of noodles, the juicy, savory chicken, and that rich buttery finish that lingers. This one-pan chicken with buttered noodles is the kind of dish that feels like a hug on a plate.

It’s perfect for weeknight dinners when time is short but you want something homey and satisfying. It also shines at casual gatherings and potlucks because it’s straightforward to scale and travel-friendly. Make it on rainy evenings, for cozy family dinners, or whenever you crave uncomplicated comfort. If you’d like a printable step-by-step version to keep at hand, see this handy recipe page.

At a Glance

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Difficulty Level: Easy / Beginner-friendly

Nutrition Highlights

The following nutrition estimates are per serving (recipe yields 4 servings). Values are approximations calculated from common ingredient nutrition profiles and cross-checked against government nutrition databases such as USDA FoodData Central and trusted health resources (values will vary with exact brands and choices like low-sodium broth).

Approximate nutrition per serving:

Calories: 505 kcal
Protein: 42 g
Carbohydrates: 43 g
Fat: 18.5 g
Fiber: 2 g
Sodium: variable — approx. 400–800 mg (depends on chicken broth choice)

Notes on accuracy:

Protein and calorie estimates primarily reflect cooked chicken breast (a high-protein lean source), egg noodles, and butter. USDA FoodData Central provides the baseline values used for chicken, pasta, and dairy components. For lower sodium, choose low-sodium broth or homemade stock; this will significantly reduce the sodium figure. For specific dietary tracking, use your ingredient labels or a trusted nutrition app with exact brand inputs.

Why You’ll Love It

Irresistible comfort: The butter-forward finish and garlic-scented noodles create a deeply satisfying flavor profile that’s both familiar and indulgent.
Quick and simple: One pan, minimal cleanup, and a fast cook time—ideal for busy weeknights.
Crowd-pleaser: Mild but flavorful, this dish appeals to kids and adults alike and scales easily for guests.
Balanced plate: High in protein from the chicken and carbohydrates for energy from the noodles—pair with a green side to round out the meal.
Nostalgic warmth: It evokes home-cooked memories while being modern enough to adapt with fresh herbs or add-ins.

How to Make Easy One-Pan Chicken with Buttered Noodles

Ingredients:

1 lb (454 g) boneless skinless chicken breast, cut into bite-sized pieces
8 oz (227 g) egg noodles (dry)
4 tablespoons (56.8 g) unsalted butter, divided
2 cloves garlic, minced
1 cup (240 ml) chicken broth (low-sodium recommended)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish

Optional ingredients and substitutions:

Use boneless skinless chicken thighs for richer flavor (slightly higher fat).
Substitute 8 oz pasta of choice (penne, fusilli) if you don’t have egg noodles—adjust cook time.
For dairy-free, use plant-based butter.
For lower fat, reduce butter to 2 tablespoons and finish with a drizzle of olive oil.
Add vegetables: sliced mushrooms, peas, or spinach (add to skillet near the end).

Method — Step-by-Step:

In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the chicken pieces, seasoning with salt and pepper, and cook until browned and cooked through, about 6–7 minutes. (Tip: Don’t overcrowd the pan — work in batches if needed so pieces brown instead of steam.)
Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the egg noodles and cook according to package instructions until al dente, usually 6–8 minutes; stir occasionally to keep noodles from sticking.
Drain excess liquid if necessary, then stir in the remaining 2 tablespoons of butter and return the cooked chicken to the skillet.
Toss everything together until the butter is melted and coats the noodles and chicken. Taste and adjust seasoning. Serve with chopped parsley on top.

Practical tips:

Check noodle doneness a minute before package instructions if you prefer firmer texture; remember they’ll continue to soften slightly off the heat.
If the pan becomes dry before the noodles cook, add a splash more broth or water.
Avoid overmixing once the butter is in—gently fold to maintain noodle texture and prevent the chicken from shredding.
Use an instant-read thermometer for the chicken: safe internal temp is 165°F (74°C).

Best Pairings

Simple greens: A crisp green salad with lemon vinaigrette cuts through the richness beautifully.
Steamed veggies: Broccoli, green beans, or asparagus tossed with a squeeze of lemon.
Warm bread: Crusty bread or garlic toast for sopping up buttery juices.
Beverages: A chilled white wine (Sauvignon Blanc or Pinot Grigio) or iced tea. For a brunch twist, serve with coffee or a mild tea.
Leftover-friendly: Serve cold or room-temperature as part of a picnic spread; for a fuller plate, add roasted root vegetables.

For a helpful reheating note and tips on serving cold leftovers safely, check this guide.

How to Store

Room temperature: Do not keep perishable cooked chicken and noodles at room temperature beyond 2 hours (1 hour if above 90°F / 32°C). Food safety is important.
Refrigerator: Store in an airtight container for 3–4 days. Reheat until steaming hot (165°F / 74°C).
Freezer: Place in a freezer-safe container or heavy-duty freezer bag for up to 2–3 months. Thaw in the refrigerator overnight before reheating. Note: pasta texture may change slightly after freezing; a splash of broth during reheating restores creaminess.

Pro Tips & Tricks

Best chicken cut: Boneless, skinless chicken breasts give lean protein and quick cooking—use thighs for juicier results with a deeper flavor.
Browning matters: Get a good sear on the chicken first; those browned bits (fond) are flavor gold when deglazed with broth.
Butter control: Use unsalted butter so you can control the salt level. If using salted butter, reduce added salt.
Texture cues: Noodles are done when they’re tender but still have a slight bite; they’ll soften more after mixing with chicken.
Broth choice: Low-sodium chicken broth lets you season to taste and avoids an overly salty final dish.

Recipe Variations

Creamy Parmesan Twist

After draining excess liquid, stir in 1/2 cup heavy cream and 1/3 cup grated Parmesan until slightly thickened for a creamy sauce. Add lemon zest for brightness.

Gluten-Free & Plant-Based

Use gluten-free pasta and swap chicken for pan-seared firm tofu or chickpea “chicken” pieces; replace butter with vegan butter for a dairy-free version.

Herbed Lemon Chicken Noodles

Add zest and juice of 1 lemon plus chopped fresh thyme and dill for a bright, herby take. Stir in a handful of baby spinach at the end until wilted.

Veggie-Packed One-Pan

Add sliced mushrooms and peas after step 5; cook noodles until al dente and toss in veggies and chicken for extra color and nutrition.

Frequently Asked Questions

Q: Can I use whole wheat or other pasta?
A: Yes—swap in whole wheat, gluten-free, or your favorite pasta; adjust cooking time according to the package.

Q: How do I prevent the noodles from sticking?
A: Stir occasionally while they cook and ensure there’s enough liquid. A little oil or butter helps too.

Q: Can I make this ahead for meal prep?
A: Yes—store in the fridge up to 4 days. Reheat gently with a splash of broth to refresh the texture.

Q: Is there a lower-calorie version?
A: Reduce butter to 2 tablespoons, use chicken breast, and choose whole-grain or lower-calorie pasta alternatives. Add more veggies to increase volume without many calories.

Q: What’s the best way to reheat leftovers?
A: Reheat on the stovetop over medium-low with a splash of broth, stirring until warmed through; or microwave in short intervals, stirring between, until steaming hot.

Conclusion

This one-pan chicken with buttered noodles brings comfort, speed, and crowd-pleasing flavor to your table with minimal fuss. Give it a try on a busy weeknight or whenever you want food that feels like home. If you enjoyed tuning the recipe or want more one-pan inspiration, check out this skillet variation at One Pot Chicken and Noodles Skillet | Butter Your Biscuit and a garlic-butter-forward approach at ONE PAN GARLIC BUTTER CHICKEN PASTA – Nomadette. Share your photos and tweaks—I love seeing how you make this recipe your own.