There’s something undeniably comforting about a warm, creamy bowl of buttered noodles—but when you add tender, golden-browned chicken and do it all in one pan, it becomes pure magic. This One-Pan Chicken with Creamy Buttered Noodles is weeknight dinner perfection: rich, savory, and ready in under 40 minutes.

I first started making this dish on a chilly Monday when I had zero energy left and a single chicken breast staring at me from the fridge. One quick toss-together later, my family was hooked. It’s now one of our go-to meals for busy nights, lazy weekends, or anytime we need a dinner win without the mess.

What makes it even better? You probably have everything you need in your pantry already. Let’s dive in.

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

Get ready to meet your new favorite dinner hack. This recipe checks all the boxes for flavor, speed, and simplicity—plus, you’ll only have one pan to wash afterward. That’s the kind of math I like.

It’s crazy fast. From start to finish, this dish takes just around 35 minutes. The chicken cooks quickly, and the noodles simmer right in the same pan, soaking up every bit of flavor as they go.

You’ll only dirty one pan. Say goodbye to juggling pots and strainers. Everything—from searing the chicken to simmering the noodles—happens in a single skillet, making cleanup blissfully easy.

Budget-friendly and pantry-based. All you need are kitchen staples: butter, broth, pasta, and chicken. It’s the kind of meal you can throw together even when your fridge is running low.

Kid-approved and endlessly adaptable. Picky eaters love the creamy noodles, and you can swap in any kind of short pasta or add in veggies without breaking the magic.

Once you try it, this one-pan wonder is bound to earn a regular spot on your meal rotation.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient serves a purpose, working together to create a rich, savory meal that tastes like you spent hours in the kitchen.

Chicken is the protein star of the dish. I like to use boneless, skinless chicken breasts or thighs, depending on what’s on hand. Thighs are juicier and slightly more forgiving, but breasts work beautifully if sliced thin. The key is getting a good sear—it builds flavor and locks in moisture.

Butter gives the noodles their signature richness. Don’t skimp here! I recommend using unsalted butter so you can control the seasoning throughout the dish. You’ll start with butter to brown the chicken and finish with more to make the noodles silky and luxurious.

Garlic and onion build the flavor base. These aromatic staples are sautéed in the same pan after the chicken is cooked, soaking up all those golden bits and releasing their sweetness into the sauce.

Chicken broth is essential for cooking the noodles directly in the pan. It acts as both the liquid for boiling and the flavor booster that ties the dish together. Make sure to use a low-sodium variety if you’re using salted butter, or taste and adjust as you go.

Egg noodles are my go-to here because they cook quickly and have that classic buttered noodle texture. However, you can swap in other short pasta like rotini or penne if needed—just keep an eye on cook time and liquid absorption.

You don’t need any fancy tools—just a large, deep skillet or sauté pan with a lid. A wooden spoon and a cutting board are all the extras you’ll need.

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

Creating this cozy, comforting dish is easier than you think. Here’s how it comes together in just a few simple steps.

Start by slicing your chicken into thin strips or bite-sized chunks. This helps it cook quickly and evenly. Pat the pieces dry with a paper towel to help them brown nicely. Season generously with salt, pepper, and a little garlic powder.

Heat a large skillet over medium-high heat and melt a tablespoon of butter. Once it’s sizzling, add the chicken in a single layer—don’t overcrowd the pan. Let it cook undisturbed for 3–4 minutes until a golden crust forms, then flip and cook the other side. Remove the chicken to a plate and set it aside.

In the same pan, reduce the heat to medium and add another tablespoon of butter, followed by your diced onion. Sauté for 2–3 minutes until it softens, then toss in your minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom—that’s where the flavor lives.

Pour in your chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they’re mostly submerged in the liquid. Cover the pan and let it simmer for about 6–7 minutes, stirring occasionally to prevent sticking.

Once the noodles are tender and most of the broth is absorbed, return the chicken (and any juices) to the pan. Add the remaining butter, a splash of cream or milk if you like it extra rich, and stir gently until everything is coated in that dreamy, creamy sauce.

From start to finish, the whole process takes about 35 minutes. You'll end up with tender chicken, perfectly cooked noodles, and a sauce that tastes like comfort in a bowl.

Storage Options

Leftovers of this dish are just as crave-worthy the next day—if you’re lucky enough to have any!

You can store leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken as it sits, but a quick splash of milk or broth during reheating will bring it right back to life.

For longer storage, portion the cooled dish into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, add a little liquid and warm gently over low heat on the stove or microwave in 30-second bursts, stirring in between. The noodles stay surprisingly creamy and the flavor holds up beautifully.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have—or what you’re craving.

If you’re out of chicken, feel free to use ground turkey or sliced sausage instead. You could even go vegetarian with sautéed mushrooms or canned chickpeas for a hearty meatless twist.

Want to sneak in some veggies? Stir in a handful of baby spinach, peas, or steamed broccoli at the end. They’ll blend right into the creamy base and add a nice pop of color and nutrition.

Craving more richness? Add a splash of heavy cream, a dollop of sour cream, or a handful of shredded Parmesan cheese during the final stir for an ultra-luxurious finish.

Gluten-free? Just use your favorite gluten-free pasta and double-check that your broth is gluten-free as well. Keep in mind that gluten-free noodles may absorb liquid differently, so watch the cooking time.