One-Pan Chicken with Creamy Buttered Noodles

This is the ultimate comfort food meal with minimal cleanup. The method of cooking the chicken and noodles together in the same pan allows the starches from the pasta to thicken the sauce into something incredibly creamy and luxurious.

Here’s a delicious and foolproof recipe for One-Pan Chicken with Creamy Buttered Noodles.

One-Pan Chicken with Creamy Buttered Noodles

This recipe creates tender, golden-brown chicken and rich, creamy noodles all in a single skillet. It’s a weeknight hero that feels indulgent enough for company.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 30-35 minutes

Ingredients

• For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or 2 breasts, halved horizontally)

  • 1 tsp garlic powder

  • 1 tsp dried thyme or Italian seasoning

  • Salt and black pepper, to taste

  • 1 tbsp olive oil

• For the Noodles & Sauce:

  • 1 small yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 8 oz wide egg noodles or fettuccine broken in half

  • 3 cups chicken broth

  • 1 cup heavy cream or half-and-half for a lighter version

  • 2 tbsp butter

  • 1 tsp Dijon mustard (optional, but adds great flavor)

  • ½ cup freshly grated Parmesan cheese, plus more for serving

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season & Sear the Chicken: Pat the chicken completely dry with paper towels. This is crucial for getting crispy skin. Season generously on both sides with salt, pepper, garlic powder, and thyme.

   • Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken in the pan skin-side down and sear for 5-7 minutes without moving it, until the skin is golden brown and crispy. Flip and cook for another 2-3 minutes. Remove the chicken to a plate and set aside. It will not be cooked through yet.

2. Sauté Aromatics: Reduce the heat to medium. In the same pan with the chicken drippings, add the chopped onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. Create the Sauce & Add Noodles: Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is flavor!). Add the heavy cream, butter, and Dijon mustard (if using). Stir until the butter melts and the mixture is combined.

   • Add the uncooked egg noodles to the creamy broth and stir to submerge them.

4. Simmer Together: Bring the liquid to a simmer. Once simmering, place the seared chicken thighs on top of the noodles, skin-side up. The liquid should come about halfway up the chicken.

5. Cook to Perfection: Reduce the heat to low, cover the skillet with a lid, and let it cook for 15-20 minutes. The noodles will cook in the sauce, and the chicken will finish cooking through. Avoid stirring once the noodles have softened to prevent them from breaking.

6. Finish the Sauce: Check that the chicken is cooked through (internal temperature of 165°F / 74°C) and the noodles are tender. Remove the chicken to a clean plate.

   • Stir the Parmesan cheese into the noodle sauce until it melts and the sauce becomes thick and creamy. If the sauce is too thick, add a splash of chicken broth or cream to loosen it. Taste and adjust seasoning with more salt and pepper if needed.

7. Serve: Divide the creamy noodles among plates and top with a piece of chicken. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.

Tips for Success & Variations

• Don’t Skip the Sear: Searing the chicken first adds an immense depth of flavor to the entire dish.

• The Right Pan: Use a pan that is large enough to hold the chicken in a single layer and has high sides to contain the liquid and noodles. A 12-inch oven-safe skillet or Dutch oven is perfect.

• Pasta Choice: Wide egg noodles are classic, but you can use any short pasta like penne, rotini, or medium shells. Just be aware that cooking times may vary slightly.

• Add Veggies: For a more complete meal, stir in a couple of handfuls of fresh spinach or frozen peas during the last 2 minutes of cooking. You could also add sautéed mushrooms after step 2.

• Creamy without Cream: For a lighter version, you can substitute the heavy cream with an equal amount of whole milk, but the sauce will be slightly less rich and thick. A tablespoon of flour or cornstarch mixed with a little milk can help thicken it.

• Fresh Herbs: Tarragon or dill would be a lovely substitute for the parsley or thyme.

Enjoy your incredibly comforting and easy one-pan meal