One Pan Chicken Noodles
A cozy and creamy one-pan meal featuring juicy chicken, egg noodles, and a savory sauce, ready in about 30 minutes.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream Half-and-half can be used for a lighter version.
- 8 ounces egg noodles Can substitute with fettuccine or rotini.
- 3 tablespoons butter
- ¼ cup grated Parmesan cheese Freshly grated melts smoother than pre-shredded.
- 1 to taste Salt and pepper
- 1 tablespoon fresh parsley, chopped, for serving
Instructions
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sear 5–6 minutes per side, or until golden and cooked through. Transfer to a plate.
Build the Sauce Base
- In the same pan, add minced garlic and cook 30 seconds. Pour in chicken broth and heavy cream. Bring to a gentle simmer.
Add the Noodles
- Stir in egg noodles. Cover and cook 8–10 minutes, stirring occasionally, until tender and coated in sauce.
Finish the Sauce
- Add butter and Parmesan, stirring until melted and creamy.
Bring It All Together
- Return chicken to the skillet, warm through, and garnish with chopped parsley before serving.
Notes
Serve with a crisp green salad or roasted broccoli. Add garlic bread for dipping into that creamy sauce. Sprinkle with extra Parmesan or red pepper flakes. Finish with lemon zest for brightness. Refrigerate up to 3 days; reheat on low heat with a splash of cream or broth.