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One-Pan Chicken & Buttered Noodles

This One-Pan Chicken and Buttered Noodles recipe is a guaranteed weeknight winner! Tender, seasoned chicken and creamy, buttery Parmesan noodles all cook together in one skillet for an easy, cozy meal you know the whole family will love.
Course Main Course
Cuisine Italian
Keyword one-pan chicken and buttered noodles
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 659kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of patting chicken dry then adding the seasonings.
  • 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
    Side-by-side image of adding seasoned chicken cutlets to a large skillet them cooking for five minutes on both sides until done.
  • Melt the butter: Reduce the heat to medium and add 3 tablespoons of the butter to the same skillet.
    5 Tbsp. unsalted butter
    Melting the butter in a large skillet.
  • 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
    Side-by-side of cooking the aromatics in the large skillet.
  • 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
    Side-by-side of adding the chicken broth and heavy cream then letting simmer.
  • 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
    Side-by-side image of adding the noodles to the skillet then letting them cook in the sauce for 7-9 minutes.
  • 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
    Side-by-side image of adding the parmesan cheese and butter to the noodles and tossing until they're coating.
  • Add chicken: Return the chicken and any accumulated juices to the skillet. Toss to combine and gently warm the chicken through.
    Side-by-side image of adding the chicken back to the large skillet and letting heat 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
    Side-by-side image of garnishing the finished chicken and noodles with fresh parsley then plating to serve.

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

Serving: 1.5cups | Calories: 659kcal | Carbohydrates: 47g | Protein: 52g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1174mg | Potassium: 978mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1721IU | Vitamin C: 14mg | Calcium: 239mg | Iron: 3mg