🍗🍝 One-Pan Chicken with Creamy Buttered Noodles
📝 Ingredients (Serves 4):
For the Chicken:
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1½ lbs (about 4 small) 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 or butter
For the Noodles:
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3 cups chicken broth
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2 cups uncooked egg noodles
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2 tbsp butter
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½ cup heavy cream (or half-and-half)
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¼ cup Parmesan cheese, grated
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Optional: 1 clove garlic, minced
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Salt and black pepper, to taste
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Fresh parsley, for garnish
👨🍳 Instructions:
1. Season & Sear Chicken:
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Season chicken with salt, pepper, garlic powder, and paprika.
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In a large deep skillet or sauté pan, heat olive oil over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden brown (it doesn’t have to be fully cooked yet). Remove and set aside.
2. Cook the Noodles:
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In the same pan, melt 2 tbsp butter. (Add garlic now if using and sauté 30 seconds.)
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Pour in chicken broth and bring to a boil.
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Add egg noodles, stir, and reduce to a simmer. Cook uncovered for 5–6 minutes, stirring occasionally.
3. Add Cream & Cheese:
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Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
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Return the chicken to the pan, nestling it into the noodles.
4. Simmer & Finish:
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Cover and simmer on low for 5–8 more minutes, until the noodles are tender and the chicken is fully cooked (internal temp should reach 165°F / 74°C).
5. Garnish & Serve:
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Sprinkle with chopped parsley and extra Parmesan.
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Serve hot right from the pan.
✅ Tips & Variations:
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Use rotisserie chicken to make it even quicker.
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Add peas, spinach, or mushrooms for a veggie boost.
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Swap egg noodles for rotini, penne, or fettuccine (adjust liquid as needed).
Want a spicy version, a lighter dairy-free adaptation, or a bake-and-serve variation? Just ask!
