Creamy One Pan Chicken Noodles

This creamy one pan chicken noodles recipe has become my weeknight salvation when I need to get dinner on the table quickly without sacrificing flavor. The combination of tender chicken and silky egg noodles swimming in a rich, velvety sauce creates the ultimate comfort food experience that my whole family eagerly anticipates.

I discovered this recipe during a particularly hectic season when my kids' after-school activities had us running in different directions. Now it's requested at least twice a month, and I'm always happy to oblige since it's so effortless to prepare.

Ingredients

• Boneless skinless chicken breasts provide lean protein and cook quickly look for even sized pieces for consistent cooking
• Olive oil helps achieve that beautiful golden sear on the chicken use a good quality oil for best flavor
• Minced garlic cloves create an aromatic base fresh is preferable to pre-minced for bolder flavor
• Chicken broth forms the savory foundation of the sauce homemade elevates the dish but store bought works perfectly
• Heavy cream creates that luxurious mouthfeel full fat delivers the best texture and prevents curdling
• Egg noodles cook directly in the sauce absorbing all the flavors as they soften
• Butter adds richness and helps thicken the sauce unsalted allows better seasoning control
• Parmesan cheese provides that nutty depth freshly grated melts more smoothly than pre-packaged
• Salt and pepper the essential seasonings that bring everything together
• Fresh parsley adds a pop of color and fresh flavor at the end

Step-by-Step Instructions

Sear the Chicken

Heat your olive oil in a large skillet over medium heat until shimmering but not smoking. Season chicken breasts generously with salt and pepper on both sides. Place them in the hot pan without crowding and cook undisturbed for 5-6 minutes until a golden crust forms. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F. Remove chicken to a plate and tent loosely with foil to keep warm.

Build the Flavor Base

Without cleaning the pan add the minced garlic to the chicken drippings and cook for about 30 seconds until fragrant but not browned. The fond leftover from cooking the chicken will infuse the garlic with incredible flavor. Immediately add the chicken broth and cream scraping the bottom of the pan with a wooden spoon to release all those browned bits. Bring the mixture to a gentle simmer.

Cook the Noodles

Add the uncooked egg noodles directly to the simmering liquid distributing them evenly. Cover the pan with a lid and reduce heat to medium low. Let the noodles cook for 8-10 minutes stirring occasionally to prevent sticking until they are tender and have absorbed much of the liquid. The sauce will begin to thicken naturally from the starch in the pasta.

Finish the Dish

Once noodles are tender stir in the butter and Parmesan cheese until completely melted and incorporated. The sauce should coat the back of a spoon. Slice the reserved chicken breasts and nestle them back into the pan allowing them to warm through in the sauce for about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with freshly chopped parsley just before serving.

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I always reach for Hungarian sweet paprika as my secret ingredient in this dish. Though not listed in the basic recipe, a half teaspoon added with the garlic transforms the flavor profile completely. My grandmother taught me this trick when I was learning to cook, and now my children can identify when I've forgotten it immediately.

Make-Ahead and Storage

This dish reheats beautifully making it perfect for meal planning. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or cream to revive the sauce which tends to thicken when cold. The noodles will continue to absorb liquid so this additional moisture helps restore the original creamy consistency. I find the microwave works perfectly for individual portions while larger amounts benefit from gentle reheating on the stovetop.

Easy Substitutions

This recipe welcomes adaptation based on what you have available. Chicken thighs can replace breasts for more flavor and moisture though cooking time may increase slightly. For a lighter version substitute half and half for the heavy cream though the sauce won't be quite as rich. No egg noodles? Almost any pasta works especially fettuccine or penne with similar cooking time adjustments. Vegetarians can omit the chicken entirely and use vegetable broth for an equally satisfying meatless meal. Fresh herbs like thyme or tarragon can replace or complement the parsley depending on your preference.

Serving Suggestions

Transform this simple dish into a complete meal with thoughtfully chosen sides. A bright arugula salad dressed with lemon vinaigrette provides welcome acidity to balance the rich sauce. Roasted asparagus or green beans add color and nutrition with minimal effort. For heartier appetites add crusty garlic bread perfect for sopping up every last bit of sauce. During summer months I love serving this alongside sliced heirloom tomatoes with just a sprinkle of sea salt letting their natural sweetness complement the savory chicken and noodles.

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Pro Tips

Allow chicken to come to room temperature before cooking for more even results

Save a cup of the pasta cooking liquid before draining as insurance if your sauce needs thinning

Test noodles frequently toward the end of cooking as they can go from perfect to overdone quickly

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish and often provide more flavor and moisture. You may need to adjust cooking time slightly as thighs can take a few minutes longer to cook through than breasts.

→ How do I know when the noodles are done?

Test the noodles by tasting one after about 8 minutes of cooking. They should be tender but still have a slight bite (al dente). If they're too firm, continue cooking for another 1-2 minutes, checking for doneness.

→ Can I make this dish dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk for a dairy-free alternative. Skip the Parmesan or use a dairy-free cheese alternative. The butter can be replaced with olive oil or a plant-based butter substitute.

→ What can I add to make this dish more nutritious?

You can easily incorporate vegetables like spinach, peas, mushrooms, or bell peppers. Add leafy greens like spinach in the final minutes of cooking, while firmer vegetables like bell peppers can go in after the garlic for a quick sauté before adding the liquids.

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare this up to 2 days ahead. The noodles will absorb more liquid as they sit, so when reheating, add a splash of broth or water to loosen the sauce. Reheat gently on the stovetop or microwave until just hot to avoid overcooking the chicken.

→ What other pasta types work well in this dish?

If you don't have egg noodles, you can substitute with fettuccine, linguine, or penne. Just be aware that different pasta shapes may require adjusted cooking times and liquid amounts. Thicker pastas generally need more liquid and longer cooking time.