🍗🥘 One-Pan Chicken with Creamy Buttered Noodles
Ingredients (Serves 4)
For the chicken
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4 boneless, skinless chicken breasts (or thighs)
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp paprika
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2 tbsp olive oil
For the noodles & sauce
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8 oz (225 g) egg noodles
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3 cups (720 ml) chicken broth
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½ cup (120 ml) heavy cream
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3 tbsp unsalted butter
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2 cloves garlic, minced
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½ cup (50 g) grated Parmesan cheese
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Optional: chopped parsley for garnish
👩🍳 Instructions
1. Cook the chicken
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Season chicken with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 4–5 minutes per side until golden brown and cooked through.
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Remove from pan and set aside.
2. Cook the noodles
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In the same skillet, melt butter and sauté garlic for 30 seconds.
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Add chicken broth and bring to a simmer.
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Stir in egg noodles, reduce heat to medium, cover, and cook 8–10 minutes until noodles are tender and most liquid is absorbed.
3. Make it creamy
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Stir in heavy cream and Parmesan cheese until noodles are coated in a creamy sauce.
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Return chicken to the pan and spoon sauce over it.
4. Serve
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Garnish with chopped parsley and extra Parmesan if desired.
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Serve hot and enjoy straight from the pan!
💡 Tips
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Extra flavor: Add a splash of white wine to the broth when cooking the noodles.
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Veggie boost: Toss in spinach, peas, or broccoli during the last 2–3 minutes of cooking.
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Cheese variation: Swap Parmesan for Gruyère or sharp cheddar for a richer flavor.
If you want, I can give a super creamy version with garlic butter sauce and crispy chicken on top that’s even more indulgent but still one-pan.
Do you want that version?
