Let Me Tell You Why I Keep Making This
Can I let you in on a small secret? Sometimes, when the week gets ridiculous (I’m talking about the kind where you find your phone in the fridge and your keys in the laundry), all I want for dinner is something unfussy and darned comforting. Enter: the One-Pan Chicken with Buttered Noodles. I started throwing it together a few years back, when my kids came home starving like tiny wolves, and let’s just say it stuck. Actually, I think my neighbor Kathy might still be trying to guess exactly what goes in the sauce, but hey, some mysteries are fun.
Anyway, I had a version of this as a kid, but my mum always used those little pasta stars instead of noodles, and it always tasted like a Sunday night. There’s something about the whole thing bubbling away together—kitchen gets all steamy and smells like something you want to snuggle up with. Okay, enough rambling, let’s get into it before I wax poetic about poultry.
So, Why This Recipe?
I make this when I’m tired, hungry, and a bit lazy (but still want to feel smug about making a “proper” dinner—not just toast again). My family goes a bit bonkers for it because, frankly, who can say no to buttery noodles and juicy chicken together? Plus, I know some folks dread cleaning up, and this means just one pan and a wooden spoon. The first time I tried it, I panicked when the noodles looked weirdly gloopy halfway through, but honestly, it all comes out in the wash (or, you know, on the plate). One pan does mean the noodles soak up all those chicken flavours, which feels like cheating in a good way.
Here’s What You’ll Need
- 2–3 chicken breasts (or thighs work, and honestly, bone-in if you don’t mind a bit of picking—sometimes I use whatever’s on sale, not fussed)
- Salt and pepper (I use loads; adjust to taste)
- 1 tablespoon olive oil (granny swears by sunflower oil, but it’s really your call)
- 3–4 cloves garlic, minced (confession: I’ve used jarred garlic in a pinch—nobody noticed)
- 1 teaspoon dried parsley (or fresh, if you’ve got it—but, meh, dried’s fine 99% of the time)
- Good knob of butter, maybe 3 tablespoons? (I don’t always measure; you want enough for slick noodles)
- 250g egg noodles (that’s about half a standard bag—you can swap in spaghetti if you like, though it’s not quite as cozy)
- 2 and a bit cups chicken broth (I measure with a large mug; but cubes and water are all right if you’re not picky)
- Grated parmesan, to taste (I sometimes skip it and just use a bit of whatever cheese is lurking in the fridge—gouda, cheddar, does the trick)
Let’s Get Cooking
- Brown your chicken: Season the chicken all over with salt and pepper. Heat the oil in your largest frying pan—something with edges so the noodles won’t escape. Cook the chicken on medium-high until nice and golden (takes me about 5–7 minutes per side depending on how thick the bits are). If it sticks a bit, just scratch up those bits later—they taste good.
- Add the garlic and noodles: Lower the heat a touch. Chuck in the garlic; don’t let it burn! (I’ve burnt it more times than I like, but a little color is fine.) Tip in your dry noodles. This is where it looks like it’ll never work, but trust.
- Pour in the broth: Pour the chicken stock right in the pan. If the noodles look half-drowned, that’s about right. Give the noodles a gentle prod to wiggle them down but don’t fuss, it sorts itself. Add the dried parsley here, too.
- Simmer away: Cover and let it all cook gently for 10–12 minutes. I usually give it a quick stir every so often so nothing sticks (and this is when I sneak a noodle or two, just to check). Chicken should be cooked through and the noodles soft and all cozy together.
- Add butter and cheese: When it looks just about done, drop in the butter and stir like you mean it. Everything gets glossy and a bit saucy. Add the parmesan now, too—unless you’re like my cousin and prefer loading it on the table.
- Taste and finish: Here’s where I muddle through some final tasting—maybe add a crack of black pepper or another pinch of salt. Turn off the heat; let it sit a minute so the noodles soak up the last of the broth.
Some Notes That Might Save Your Supper
- If you use spaghetti instead of noodles, it cooks faster—watch it so you don’t end up with pasta mush.
- I once used leftover rotisserie chicken. Tasted fine but best to add it in the last five minutes, so it doesn’t dry up and taste, well, sad.
- An extra knob of butter at the end makes it feel a bit more luxurious. Unless you’re watching your waistline (I almost never am, to be honest).
Some Experiments That Worked…and Some That Didn’t
- Swapped egg noodles for tortellini one evening. Interesting, but honestly, a little weird; the filling kind of overwhelmed the chicken. Wouldn’t repeat, but you might like chaos.
- Added a handful of frozen peas in the last 5 minutes. Brightens things up and feels like a healthy decision (sometimes I just stand in the freezer and see what calls to me).
- Lemon zest at the end gives the whole thing a little zing if you like things bright.
What If I Don’t Have Fancy Equipment?
Honestly, you just need a big-ish pan with a decent lid (a baking tray can stand in if, like me, your lids went missing after that big move). Wooden spoon, knife. I’ve even made this in a wok when desperate—bit odd, but it does the trick!
Keeping Leftovers—If You Even Have Any
Supposedly you can refrigerate this for up to 3 days, and warm it up on the hob or in the microwave with a splash more broth if it’s looking dry. But, in my house, it never lasts even overnight. My teenager claims he’s “helping with clean-up” by eating thirds, but I see right through him.
How I Like to Serve It (You Do You)
Sometimes I lay out a big bowl and plop the pan in the middle of the table—let people serve themselves (and squabble over the last cheese-slick noodle). I’m partial to a side of garlicky green beans or just a pile of salad. But truth? This is a full meal as-is and doesn’t need much, unless you’re feeling fancy, then maybe a glass of white wine on a Friday.
If You Take Nothing Else: Some Pro Tips
- I once skipped the stir halfway through—big mistake. Burnt noodles and stuck chicken, not fun. So give it a swirl now and again.
- Don’t rush the final butter/cheese step. I tried to toss everything in at once and got weird clumpy bits. Let the butter melt first, then add the cheese. Trust me.
- Starting with cold chicken? Let it sit out for ten minutes. I forgot once and everything took way longer to cook, and the chicken just wasn’t as juicy.
Some Questions I Get (and Probably More Than Once!)
Q: Can I make this dairy free?
Yeah, actually, I find it works better if you use olive oil and skip the cheese entirely, plus a little squeeze of lemon at the end instead of butter. Won’t be as lush but it’ll get the job done.
Q: Is it ok to use gluten-free noodles?
Probably! I’ve tried it once—watch the cook time, they go from firm to total mush quick as anything. My cousin Ash swears by a particular brand; on second thought, just check what’s in your pantry first.
Q: Can I double the recipe?
For sure, but don’t crowd your pan. Or use two pans and have a mini pan-party (that’s not a thing, but maybe it should be?).
Q: Can I freeze it?
Technically yes, but the noodles get a bit odd in my opinion—bit like reheated school pasta, you know? I’d just eat the leftovers within a day or two.
Bit of a side thought—do you ever end up eating half your dinner while “tasting” as you go? Because sometimes by the time we sit down, I’ve barely got an appetite left. Not sure if that’s a chef thing or just impatience.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 2 cups chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
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1Slice chicken breasts into strips and season with garlic powder, onion powder, salt, and black pepper.
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2Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
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3Add chicken broth to the same skillet and bring to a simmer. Stir in egg noodles and cook uncovered, stirring occasionally, for 8-10 minutes or until noodles are tender and most of the liquid has been absorbed.
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4Return chicken to the skillet and add unsalted butter. Stir until butter is melted and chicken is heated through.
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5Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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