One-pan Chicken With Creamy Buttered Noodles Recipe

There’s something magical about a dish that fills your kitchen with the scent of sizzling garlic, butter, and golden chicken all in one pan. This One-Pan Chicken with Creamy Buttered Noodles is pure comfort in a bowl—tender chicken, silky noodles, and a buttery sauce that clings to every bite.

I first made this recipe on a chilly Tuesday night when I was too tired to do dishes but still craved something warm and satisfying. One bite in, and it became a weeknight staple—quick, cozy, and a total crowd-pleaser. Whether you're feeding picky kids or hungry adults, this dish wins every time.

Even better? It’s all done in one pan. Minimal cleanup, maximum flavor. Let’s dive in.

Why You'll Love This One-Pan Chicken with Creamy Buttered Noodles

Get ready to meet your new go-to dinner. This creamy chicken and noodles recipe checks every box for busy weeknights, picky eaters, and anyone who loves a good butter-drenched carb moment.

It’s lightning-fast and low-effort. You’ll be amazed at how quickly this meal comes together. From start to finish, you’re looking at 30 minutes max—and it all happens in one pan. Fewer dishes, less stress, more flavor.

Budget-friendly but still indulgent. This recipe uses pantry staples and affordable cuts of chicken, making it a wallet-conscious option that doesn’t skimp on comfort.

Kid-approved and adult-adored. The creamy, buttery noodles are familiar enough for little ones, while the golden-browned chicken and garlicky richness keep grown-ups coming back for seconds.

Perfectly adaptable. Add in peas, mushrooms, spinach—or whatever you’ve got in the fridge. This dish is as flexible as you need it to be, making it a great clean-out-the-fridge meal.

Once you make this once, it’ll become part of your regular rotation. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this recipe is in its simplicity—each ingredient pulls its weight to create that luscious, creamy, flavor-packed finish. No fancy components here—just everyday ingredients used in the best way.

Boneless, skinless chicken thighs are the star here. They stay juicy and tender even with high-heat searing, and their slightly higher fat content adds richness to the overall dish. If you prefer white meat, you can substitute chicken breasts, but be careful not to overcook them.

Egg noodles are essential for that soft, silky, buttery texture. Their delicate structure soaks up the creamy sauce beautifully. While you can use other pastas in a pinch, egg noodles really make this dish what it is.

Butter and garlic form the heart of the sauce. The butter creates that velvety base, while the garlic adds depth and warmth. Don’t skimp on either—you want those noodles coated in rich, garlicky goodness.

Chicken broth not only cooks the noodles in the same pan (hello, convenience!) but also infuses everything with savory flavor. It’s the secret to creating a no-fuss pan sauce that feels like it took hours.

You’ll also need heavy cream to finish the sauce—just a splash adds luxurious creaminess without overpowering. If you're watching your dairy intake, half-and-half will work, but it won’t be quite as decadent.

A large, deep skillet with a lid is your main equipment here. Choose something wide enough to sear chicken and deep enough to hold the noodles and liquid as they simmer to perfection.

How To Make This One-Pan Chicken with Creamy Buttered Noodles

Making this recipe is as easy as it gets. One pan, a handful of ingredients, and a little love—dinner is served.

Start by seasoning your chicken thighs generously with salt, pepper, and a pinch of paprika if you like a little warmth. Heat a tablespoon of oil in a large skillet over medium-high heat, then sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.

In the same skillet, reduce the heat slightly and add butter and minced garlic. Let the butter melt and sizzle gently—your kitchen will instantly smell incredible. Scrape up any browned bits from the bottom of the pan; they’ll add amazing flavor to the noodles.

Next, pour in your chicken broth and bring it to a simmer. Add the egg noodles, making sure they’re mostly submerged. Cover the skillet with a lid and let everything cook for about 6-8 minutes, stirring occasionally to prevent sticking.

Once the noodles are tender and most of the liquid has absorbed, stir in your heavy cream and a bit more butter. This transforms the broth into a silky, buttery sauce that coats every noodle. Let it simmer uncovered for another 1-2 minutes to thicken slightly.

Finally, return the chicken to the pan. Nestle it right on top of the noodles, spooning a little sauce over each piece. Let everything heat together for a minute or two, then garnish with chopped parsley or a little grated Parmesan if you’re feeling fancy.

From start to finish, this dish takes about 30 minutes—and every minute is worth it.

Storage Options

Leftovers? You’re in luck. This recipe stores beautifully and tastes just as cozy the next day.

Transfer any cooled leftovers into an airtight container. In the fridge, this dish will keep for up to 4 days. The noodles will continue to absorb some of the sauce, so you may want to stir in a splash of broth or cream when reheating.

To freeze, portion the cooled chicken and noodles into freezer-safe containers. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, a covered skillet over low heat works best. Add a bit of broth or cream to help loosen things up and bring back that creamy texture. The microwave works too—just be sure to stir halfway through for even heating.

Variations and Substitutions

One of the best things about this one-pan wonder? It plays well with others. You can tweak it to suit your tastes or what’s in your pantry.

Swap the chicken thighs for chicken breast, turkey, or even rotisserie chicken if you’re short on time. Just adjust the cooking time accordingly, especially if using precooked protein.

Want to sneak in more veggies? Stir in some frozen peas, baby spinach, or sautéed mushrooms during the final few minutes. They’ll blend beautifully into the sauce without much effort.

For a punch of flavor, sprinkle in grated Parmesan cheese just before serving, or add a pinch of crushed red pepper flakes to the garlic butter for a spicy kick.

Dairy-free? Swap the butter for plant-based margarine and the cream for coconut milk or unsweetened oat cream. You’ll get a slightly different flavor, but the creaminess will still be there.

Feel free to make it your own. Once you’ve mastered the base recipe, the possibilities are endless—and always delicious.

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