One-Pan Chicken with Buttery Garlic Noodles

Step-by-Step Instructions

For the best results, use a large, deep skillet or a Dutch oven with a tight-fitting lid.

1-Season and Prep the Chicken

Takes 5 min

Pat your chicken dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and Italian seasoning.

2-Sear to Golden Perfection

Takes 10 min

Heat the olive oil and 1 tablespoon of butter in your skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until deeply golden brown. (The chicken does not need to be fully cooked through yet). Remove the chicken to a plate and set aside.

3-Build the Flavor Base

Takes 3 min

Turn the heat down to medium. Add another 1 tablespoon of butter to the empty skillet. Toss in the minced garlic and cook for about 1 minute until fragrant, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan.

4- Simmer the Noodles and Finish

Takes 8-10 min

Pour in the chicken broth and bring it to a boil. Stir in the uncooked egg noodles. Reduce the heat to medium-low, cover the pan with a lid, and let it simmer for about 6 minutes, stirring occasionally so the noodles don’t stick. Uncover, stir in the remaining 2 tablespoons of butter and the parmesan cheese. Nestle the chicken and any resting juices back into the noodles. Simmer uncovered for another 3–4 minutes until the pasta is tender, the sauce has thickened into a silky glaze, and the chicken registers 165°F (74°C) internally.

Pro Tip: Egg noodles absorb liquid quickly. If you finish cooking and feel the dish needs to be a bit saucier, simply splash in an extra 1/4 cup of warm chicken broth or heavy cream right before serving to loosen up the noodles.

Easy Upgrades to Try

This recipe is a fantastic blank canvas for whatever you have in your fridge:

Add Veggies: Toss in a few handfuls of fresh baby spinach, frozen peas, or broccoli florets during the last 3 minutes of the pasta simmering.
Make it Bright: A heavy squeeze of fresh lemon juice and a pinch of red pepper flakes right before serving cuts through the richness of the butter and cheese perfectly.
The Mushroom Twist: Slice up some cremini mushrooms and sauté them with the garlic before adding the broth for a rich, earthy flavor profile reminiscent of beef stroganoff