One-Pan Chicken with Creamy Buttered Noodles
A heartwarming dish that combines tender chicken and rich, buttery noodles in a single skillet, perfect for busy weeknights or family gatherings.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts Trimmed of excess fat.
- 8 ounces Pasta (fettuccine or egg noodles) Cook until al dente.
- 4 tablespoons Unsalted Butter Divided for sauce and cooking chicken.
- 4 cloves Minced Garlic Fresh for best flavor.
- 2 cups Low-Sodium Chicken Broth For cooking pasta and adding flavor.
- 1 cup Heavy Cream For creamy sauce.
Seasonings
- 1 teaspoon Italian Seasoning To taste.
- to taste Salt
- to taste Pepper
Garnish
- 1 tablespoon Chopped Fresh Parsley Optional, for garnish.
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Let sit for about 10 minutes.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden and cooked through.
- Transfer the chicken to a plate and cover with foil to keep warm. In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the skillet.
- Add the pasta, stir to combine, cover, and cook for about 10 minutes until al dente.
- Reduce heat to low, stir in the heavy cream and remaining butter until the sauce is creamy.
- Return the chicken to the skillet, nestling it among the noodles, and heat for an additional 2-3 minutes.
- Taste the sauce and adjust seasoning if necessary. Remove from heat.
- Plate the dish and garnish with chopped parsley. Serve immediately.
Notes
For variations, consider adding vegetables, using different cheeses, or swapping the chicken for shrimp or turkey.