Easy One-Pan Chicken with Buttered Noodles
This creamy and delicious dish combines perfectly cooked chicken with buttered noodles, all made in one pan for easy cleanup.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless recommended
- 8 oz egg noodles You can swap for any pasta type
- 2 tablespoons butter Use dairy-free alternative for a dairy-free version
- 1 cup chicken broth Substitute with vegetable broth for vegan option
- 1 teaspoon garlic powder
- Salt and pepper To taste
- Chopped parsley For garnish
Instructions
Preparation
- In a large pan, cook the chicken breasts over medium heat until golden brown and cooked through. Season with salt, pepper, and garlic powder.
- Remove the chicken and set aside.
Cooking Noodles
- In the same pan, add the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions until tender.
- Stir in the butter until melted and combined.
Final Assembly
- Slice the chicken and return it to the pan, mixing with the noodles.
- Garnish with chopped parsley and serve.
Notes
Leftovers can be stored in the fridge for about 3-4 days. Best reheated with a splash of chicken broth. Timing is key—don't overcook the noodles. Add frozen peas for some crunch!