There’s something undeniably comforting about the scent of sizzling butter and garlic filling your kitchen. Add tender chicken, perfectly cooked noodles, and a silky, buttery sauce—and you’ve got a one-pan miracle that tastes like home.

This One-Pan Chicken with Creamy Buttered Noodles has become our go-to on nights when everyone’s hungry now and no one wants a sink full of dishes. It’s quick, easy, and comes together in under 40 minutes—perfect for busy weeknights, picky eaters, and anyone craving cozy comfort food.

With just a handful of pantry staples, this creamy, dreamy dinner is ready to steal the show. Let’s dive into what makes it such a weeknight hero.

Why You’ll Love This One-Pan Chicken with Creamy Buttered Noodles

Get ready to fall head over heels for this all-in-one comfort dish. From the rich, buttery sauce to the juicy bites of chicken, every forkful is a hug in food form.

First off, it's a true one-pan wonder. That means fewer dishes, less hassle, and more time spent enjoying dinner rather than cleaning up afterward. Everything—from searing the chicken to cooking the noodles—happens in the same skillet.

It’s incredibly quick and easy to make. With minimal prep and simple steps, this dish is ready in under 40 minutes. You don’t need fancy ingredients or complicated techniques—just one pan and a little bit of stirring.

Perfect for picky eaters and versatile too. Don’t like garlic? Skip it. Want to toss in some spinach or peas? Go for it. The creamy buttered noodles are a blank canvas, and the chicken ties it all together beautifully.

It’s seriously budget-friendly. With a few pantry staples like pasta, butter, and broth, plus a couple of chicken breasts, you can feed the whole family without breaking the bank.

If you’re looking for a low-fuss dinner that brings maximum comfort with minimal effort, this recipe checks all the boxes.

Ingredient Notes

The beauty of this One-Pan Chicken with Creamy Buttered Noodles lies in its simple, accessible ingredients. Each one plays a key role in building rich, comforting flavor while keeping the prep minimal.

Boneless, skinless chicken breasts are the protein star here. They’re quick-cooking and easy to season. For extra juiciness, you can also use chicken thighs if you prefer dark meat—the rich flavor works beautifully with the buttery sauce.

Egg noodles are the noodle of choice for this recipe. They cook quickly and have a delicate, silky texture that absorbs the sauce perfectly. If you don’t have egg noodles, any short pasta like fusilli or rotini will work in a pinch, though the cook time may vary.

Butter is the heart and soul of this dish. Go for unsalted so you can control the saltiness, and don’t skimp—you want that creamy, glossy finish that only butter can bring. A little goes a long way in creating that rich, luxurious mouthfeel.

Garlic and onion provide a savory, aromatic base that elevates the sauce. The garlic becomes sweet and mellow as it cooks, while the onion adds subtle depth. If you’re short on time, you can sub in garlic powder and onion powder, but fresh is always best.

Chicken broth and heavy cream form the base of the luscious sauce. The broth adds flavor and saltiness, while the cream makes everything velvety. For a lighter version, you can use half-and-half or whole milk, though the sauce won’t be quite as rich.

As for equipment, all you need is a deep, wide skillet with a lid—preferably nonstick or stainless steel. A good wooden spoon or spatula for stirring is helpful too.

How To Make This One-Pan Chicken with Creamy Buttered Noodles

Creating this dish couldn’t be simpler—and it all happens in one pan, which is part of the magic.

Start by seasoning your chicken breasts with salt, pepper, and a pinch of garlic powder. Heat a tablespoon of butter in your skillet over medium-high heat. Once the butter’s melted and foaming, add the chicken and sear it for about 4-5 minutes per side, until golden and nearly cooked through. Transfer it to a plate and cover loosely with foil.

In the same pan, melt a bit more butter and sauté your onions and garlic until soft and fragrant. This step is key—those little browned bits left behind from the chicken will mix with the butter to create the base of the sauce, adding layers of flavor.

Pour in the chicken broth and bring it to a gentle simmer. Add your egg noodles straight into the broth. Stir well to coat the noodles, then cover the pan and let them cook for about 7-8 minutes, stirring once or twice to make sure nothing sticks.

Once the noodles are just tender, stir in the heavy cream and return the chicken to the pan. Let everything simmer uncovered for another 3-4 minutes, until the sauce thickens and the chicken is fully cooked. At this point, you can toss in a handful of shredded Parmesan if you want an extra cheesy finish.

Turn off the heat, give it all a good stir, and let the pan sit for a minute or two to thicken up. The sauce will continue to absorb into the noodles as it rests—trust the process!

Total time? About 35-40 minutes from start to finish. What you’ll have is a one-pan meal that’s cozy, creamy, and packed with flavor in every bite.

Storage Options

Leftovers of this dish are a total blessing—just as creamy and satisfying the next day. Let the dish cool completely before storing.

For the fridge, transfer everything to an airtight container. It will keep well for up to 3 days. The noodles may absorb some of the sauce as they sit, but a splash of broth or cream during reheating brings them right back to life.

If you want to freeze it, portion out into freezer-safe containers and let cool completely before sealing. This dish will freeze well for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, warm in a skillet over medium-low heat with a splash of chicken broth, stirring occasionally until hot. You can also microwave it in 30-second intervals, stirring in between, until warmed through.

Variations and Substitutions

This recipe is endlessly customizable, which is part of why we love it so much. You can swap ingredients or add extra flavors to make it your own.

If you’re craving veggies, stir in a handful of baby spinach or frozen peas during the final simmer. They’ll cook quickly and add color and nutrients without much effort.

Want a bit more richness? Add a sprinkle of Parmesan cheese at the end or stir in a spoonful of cream cheese for an extra creamy twist.

For a slightly lighter version, swap the heavy cream for half-and-half or evaporated milk. The sauce won’t be quite as thick but still totally satisfying.

No egg noodles? Use rotini, penne, or even orzo. Just keep an eye on the liquid and adjust the cooking time as needed.

To make it vegetarian, skip the chicken and use mushrooms instead. Sauté them until golden and meaty before proceeding with the rest of the recipe.