Description
This one-pan chicken with buttered noodles recipe is a delicious and comforting meal that is perfect for busy weeknights. Juicy chicken breasts are seasoned and cooked to perfection, then nestled into a bed of buttery Parmesan noodles for a comforting and satisfying dish.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Noodles:
- 4 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 8 ounces (225 g) egg noodles
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Season chicken breasts with salt, pepper, and garlic powder.
- Cook the Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and cover to keep warm.
- Prepare the Noodles: Reduce heat to medium and add the remaining butter and garlic to the skillet, cooking for 1 minute until fragrant. Pour in the chicken broth and bring to a boil. Add egg noodles, stirring occasionally, and cook for 7–8 minutes until tender and most of the liquid is absorbed.
- Finish the Dish: Stir in Parmesan cheese and parsley. Return the chicken to the pan, nestling it into the noodles. Cook for 1–2 minutes to warm through, then serve immediately.
Notes
- For extra richness, stir in a splash of heavy cream with the Parmesan.
- You can also add peas, spinach, or steamed broccoli for more vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with noodles
- Calories: 520
- Sugar: 3 g
- Sodium: 960 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
