Creamy One Pan Chicken Noodles

This one-pan chicken noodle dish has revolutionized my weeknight dinner routine, combining tender chicken breast with creamy egg noodles for a comforting meal without the kitchen chaos. The magic happens when the noodles cook in the same savory liquid used to brown the chicken, creating a rich, flavorful sauce that brings everything together.

I first made this recipe during a particularly hectic week when I needed something substantial yet simple. My family was so impressed they requested it twice more that same week. Now it's our go-to solution when we want something homemade but don't have the energy for elaborate cooking.

Ingredients

• Boneless skinless chicken breasts provide lean protein and take on flavors beautifully
• Olive oil helps achieve that perfect golden sear on the chicken
• Minced garlic creates an aromatic base that infuses the entire dish
• Chicken broth forms the foundation of the sauce look for low sodium options if watching salt intake
• Heavy cream adds richness and helps create the silky texture choose full fat for best results
• Egg noodles cook directly in the sauce absorbing all the wonderful flavors
• Butter enriches the sauce just before serving adding a velvety mouthfeel
• Parmesan cheese adds savory depth and helps thicken the sauce freshly grated works best
• Salt and pepper simple seasonings that enhance all the other flavors
• Fresh parsley brightens the dish with color and a fresh herbal note

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 oil and cook undisturbed for 5 to 6 minutes until deeply golden brown. Flip once and cook the other side for another 5 to 6 minutes. The chicken should register 165°F at its thickest part. Remove to a plate and tent loosely with foil.

Build the Flavor Base

Reduce heat to medium low and add minced garlic to the same pan with all those flavorful chicken bits. Cook for about 30 seconds until fragrant but not browned. Immediately add chicken broth, scraping the bottom of the pan with a wooden spoon to release all those caramelized bits. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.

Cook the Noodles

Once the liquid is simmering, add the egg noodles directly to the pan, ensuring they are mostly submerged. Cover with a lid and cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the noodles are tender and have absorbed much of the liquid. The sauce will begin to thicken naturally from the starch in the pasta.

Finish and Serve

Remove the lid and 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 return them to the pan, nestling them into the noodles to warm through. Adjust seasoning with salt and pepper if needed. Sprinkle with freshly chopped parsley just before serving for a bright finish.

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I have a special attachment to this recipe because it reminds me of the comforting chicken and noodles my grandmother used to make, though hers took hours. The first time I made this streamlined version, I was amazed that such depth of flavor could develop in just 30 minutes. The moment when the Parmesan melts into the creamy sauce is pure kitchen magic.

Storing Leftovers

This chicken and noodle dish keeps remarkably well in the refrigerator for up to three days in an airtight container. The noodles will absorb more of the sauce as they sit, so when reheating, add a splash of chicken broth or a touch of cream to bring back the creamy consistency. I find the flavors actually develop and improve overnight, making this an excellent meal prep option. For best results, reheat gently on the stovetop rather than the microwave to maintain the texture of both chicken and noodles.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Chicken thighs can replace breasts for a more succulent result, just adjust cooking time accordingly. Half and half or even whole milk can substitute for heavy cream if you prefer a lighter option, though the sauce won't be quite as rich. Short pasta like rotini or penne works beautifully in place of egg noodles. For an herbal variation, add a teaspoon of dried thyme or Italian seasoning when adding the broth. Vegetable broth can replace chicken broth for a less traditional but equally delicious flavor profile.

Serving Suggestions

While this dish stands perfectly on its own, a few simple sides can elevate it to dinner party status. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the creamy noodles. Roasted asparagus or broccoli adds color and nutrition. For a special touch, serve with warm crusty bread for sopping up the delicious sauce. A chilled glass of unoaked Chardonnay or Pinot Grigio pairs wonderfully with the creamy elements, while a light beer complements the comfort food aspect of the dish.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this dish and often provide more flavor and moisture. They may need slightly longer cooking time (about 7-8 minutes per side) to reach the proper internal temperature of 165°F.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can work as lighter alternatives, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut milk provides good creaminess, though it will add a subtle coconut flavor.

→ Can I add vegetables to this dish?

Absolutely! Frozen peas, spinach, mushrooms, or bell peppers make excellent additions. Add heartier vegetables like mushrooms when sautéing the garlic, and stir in quick-cooking vegetables like peas or spinach during the last few minutes of cooking.

→ What if my noodles aren't cooking evenly?

Make sure your noodles are fully submerged in the liquid and give them a gentle stir halfway through cooking. If needed, add an extra 1/4 cup of broth if the mixture becomes too dry before the noodles are tender.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to revive the creamy sauce, as the noodles will absorb liquid during storage.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the noodles continue to absorb sauce when stored. For meal prep, you can cook the chicken ahead of time, then complete the dish with the noodles and sauce just before serving.