One-Pan Chicken & Buttered Noodles
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One-Pan Chicken & Buttered Noodles
Ingredients
For the Chicken
- 1½-2 lbs. boneless skinless chicken cutlets (pat dry with paper towels)
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning
- 1-2 Tbsp. avocado oil
For the Creamy Butter Noodles
- 5 Tbsp. unsalted butter (divided)
- 1 small shallot (finely chopped)
- 5 cloves garlic (minced)
- 2½-3 cups low-sodium chicken broth (plus more as needed)
- 1/2 cup heavy cream
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt (plus more to taste)
- freshly cracked black pepper (to taste)
- 8 oz. wide egg noodles
- 1/2-3/4 cup freshly grated Parmesan cheese (plus more for serving)
- 2 Tbsp. finely chopped fresh parsley
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken: Pat the chicken dry with paper towels. Season with the salt, pepper, garlic powder, onion powder, and Italian seasoning, tossing until evenly coated.1½-2 lbs. boneless skinless chicken cutlets, 1 tsp. kosher salt, 1/2 tsp. freshly cracked black pepper, 1 tsp. garlic powder, 1/2 tsp. Italian seasoning, 1/2 tsp. onion powder
- Cook the chicken: Heat the avocado oil in a large, deep skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 5 minutes Start Timer, flip, and cook for another 5-7 minutes Start Timer. Remove to a plate.1-2 Tbsp. avocado oil
- Melt the butter: Reduce the heat to medium and add 3 tablespoons of the butter to the same skillet.5 Tbsp. unsalted butter
- Add the aromatics: Add the shallot to the butter and cook for 2-3 minutes Start Timer until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.1 small shallot, 5 cloves garlic
- Add the liquid: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Whisk in the Dijon mustard, 1/2 teaspoon salt, and a few cracks of black pepper. Bring to a gentle simmer.2½-3 cups low-sodium chicken broth, 1/2 cup heavy cream, 1 tsp. Dijon mustard, 1/2 tsp. kosher salt, freshly cracked black pepper
- Cook the noodles: Add the egg noodles and stir to coat. Cook uncovered for 7-9 minutes Start Timer, stirring frequently, until the noodles are tender. Keep the mixture at a gentle simmer rather than a rapid boil. If the noodles absorb the liquid before they're fully cooked, add additional chicken broth a few tablespoons at a time.8 oz. wide egg noodles
- Make it buttery & cheesy: Reduce the heat to low. Add the remaining 2 tablespoons of butter and Parmesan. Toss until the butter and Parmesan melt into the sauce and the noodles are glossy and creamy.1/2-3/4 cup freshly grated Parmesan cheese
- Add chicken: Return the chicken and any accumulated juices to the skillet. Toss to combine and gently warm the chicken through.
- Finish: Remove the skillet from the heat. Add fresh parsley. Taste and adjust with additional salt and freshly cracked black pepper as needed. The sauce will continue to thicken as it sits, so serve right away with plenty of freshly grated Parmesan on top.2 Tbsp. finely chopped fresh parsley
Notes
- Get a good sear on the chicken: Patting the chicken dry and giving it plenty of room in the skillet creates those flavorful browned bits that eventually become part of the sauce.
- Use freshly grated Parmesan: Pre-shredded Parmesan doesn’t melt into the sauce as smoothly.
- Stir the noodles frequently: Since they’re cooking in a relatively small amount of liquid, stirring helps them cook evenly and prevents sticking.
- Don’t overcook the noodles: They’ll continue absorbing sauce as the skillet sits.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This One-Pan Chicken and Buttered Noodles is the kind of dinner that checks all the boxes for a busy family. The buttery, creamy noodles are simple enough that the kids will love them, while the golden seasoned chicken, garlic, Parmesan, and hint of Dijon give the dish enough flavor to feel a little more elevated for the adults.
And the best part? Everything cooks in one pan! The chicken is browned first, then the noodles cook right in the same skillet with the creamy garlic butter sauce, so you get tons of flavor without dirtying a bunch of dishes. It’s easy to prep, easy to clean up, and makes a comforting dinner that everyone at the table can agree on.
This is definitely one of those recipes you’ll want to keep in your regular weeknight rotation. It feels cozy and satisfying enough for a weekend dinner, but comes together simply enough for a busy Tuesday night.
Serve this easy one-pot meal with a simple side salad or yummy crusty bread to soak up all that extra garlicky butter sauce!
And if you’re looking for more recipes to make weeknights simple, try some of my recent favorites, including this One-Pan Cranberry Apricot Chicken, Chicken Parmesan Meatloaf, Cheesy Ground Beef Tortellini Bake, One-Pot Chicken Mac and Cheese, Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
My oldest daughter can’t stop talking about this dinner. “Mom, can you PLEASE make those noodles again?!” This dinner disappears so quickly on everyone’s plates, is one of the best, easiest recipes, and pro tip: I love buying the thin chicken cutlets so I don’t have to spend time slicing and pounding chicken on a weeknight!
- Chicken cutlets: Make sure to pat your boneless, skinless chicken cutlets dry before seasoning them so they brown nicely in the pan. If using chicken breasts, I recommend slicing them in half or pounding them to an even thickness.
- Egg noodles: I like to use wide egg noodles so there is lots of room to soak up the cream garlic butter sauce. I like to cook my noodles to just tender, or al dente so they don’t turn out mushy.
- Unsalted butter: I like to use unsalted butter so I can control the amount of salt in the dish. If using salted butter, you may want to reduce or omit the additional salt, depending on your preference.
- Parmesan cheese: For the best texture and flavor, I highly recommend grating the Parmesan cheese yourself rather than using the pre-shredded kind. Pre-shredded Parmesan doesn’t melt into the sauce as smoothly.
- Heavy cream: Heavy cream gives the sauce its rich, creamy texture without making it overly complicated. Feel free to use half-and-half if you prefer a lighter sauce.
- Chicken broth: Chicken broth provides the liquid needed to cook the noodles while adding extra savory flavor. Use low-sodium broth so you can easily adjust the salt to taste. You can swap in chicken bone broth if you’d like an extra boost of protein or use my homemade chicken broth to add extra flavor!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook the chicken
Pat the chicken with paper towels and add seasonings. Cook the chicken in a large skillet, then set aside on a plate.
Make the sauce
Reduce the heat and add the butter. Add the shallot and garlic and cook until fragrant. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Whisk in the Dijon mustard, salt, and pepper, and bring to a gentle simmer.
Cook the noodles
Add the egg noodles and cook until the noodles are tender. Reduce the heat and add the remaining butter and Parmesan. Stir until everything is melted together and the noodles are glossy and creamy.
Add the chicken
Return the chicken and toss to combine.
Garnish and serve!
Garnish with fresh parsley and serve!
Expert Tips
- Get a good sear on the chicken: Patting the chicken dry and giving it plenty of room in the skillet creates those flavorful browned bits that eventually become part of the sauce.
- Use freshly grated Parmesan: Pre-shredded Parmesan doesn’t melt into the sauce as smoothly.
- Stir the noodles frequently: Since they’re cooking in a relatively small amount of liquid, stirring helps them cook evenly and prevents sticking.
- Don’t overcook the noodles: They’ll continue absorbing sauce as the skillet sits.
Sign up for Dinner, Decided ✔️
A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Variations / Substitutions
- Add vegetables: Stir in baby spinach, peas, broccoli, or mushrooms for an easy way to add some vegetables.
- Use a different protein: This would also work well with sliced Italian sausage, shrimp, or leftover rotisserie chicken.
- Add some spice: A pinch of red pepper flakes adds a little heat without overpowering the creamy sauce.
- Try a different pasta: Wide egg noodles work especially well, but another short or medium pasta can work in a pinch. Just keep an eye on the liquid and cooking time.
Storage / Freezing
- Store: Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb the sauce as they sit, so add a splash of chicken broth or cream when reheating to loosen everything back up.
- Reheat: Reheat gently in the microwave or in a skillet over medium-low heat, stirring occasionally until warmed through. Avoid overheating, as the sauce can become thick or separate.
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📸 Photos by Amanda Chasten Photography
