Catching Up Over Chicken and Noodles

So, let me just say it off the bat: if you’ve had one of those days (and who hasn’t?), this One-Pan Chicken with Buttered Noodles is about to be your new best mate in the kitchen. I honestly can’t count how many times this has rescued me from dinner desperation—like the Tuesday I tried to multiclass parent, work, and re-pot a stubborn basil plant. Unsurprisingly, the basil did not thrive, but this dinner did. It’s downright comforting, a bit like putting on your favourite jumper when it starts drizzling for the third time that day. Frankly, it’s the sort of thing my husband goes in for seconds on, even if he’s pretending to be “on a diet.” (Spoiler: he’s not.)

Why This Always Wins at My Place

I make this dish when I want something that feels homey, but my brain just can’t handle anything more complex than feeding the cat. My family gobbles it up, usually with noises that would get you kicked out of a quiet café (I mean, sorry, but the noodles are that good). And it’s all in one pan—so if you’re like me and you start cooking, only to discover your dishwasher’s already at capacity (again), you’ll appreciate this too.

If I had a penny for every time I overcooked the chicken, I’d have… well, not that many pennies, actually. But I’ve burnt it a few times, not gonna lie. With this method, that rarely happens (touch wood).

What You’ll Need (and What I Sometimes Swap In)

2-3 boneless, skinless chicken breasts (You can totally sub in thighs; I do when they’re on sale. Grandma swore by organic, but I’ll just pick up whatever is cheaper!)
300g (about 10 oz) wide egg noodles (I used rigatoni once—worked fine, but noodles just soak up butter better in my experience)
3 tablespoons salted butter (I’ve sneaked in a bit of garlic butter before—no regrets)
2 cups chicken broth (I’ve totally resorted to bouillon cubes and hot water, still tasted spot on)
1 small onion, diced (Red onion works, or leave it out when you’re feeling lazy; just me?)
2-3 garlic cloves, minced (Garlic powder works in a pinch, like when you realize you’re out after you’ve started cooking…)
Salt and black pepper—to taste
1 big handful chopped fresh parsley (or go for dried if you’re out—won’t tell!)
Grated Parmesan, to finish (optional, but please do this if you love cheese)

Let’s Get Cooking—No Need to Overthink

Prep everything—honestly, I just chop stuff as I go, but do what suits you.
Big pan time! Heat a splash of oil (still haven’t measured how much exactly—call it a glug) in your biggest skillet or sauté pan. Medium-high is good.
Season the chicken with salt and pepper, then sear each side until golden. This is where I usually sneak a tiny taste, even if it needs a few more minutes (don’t report me). Takes about 3-4 minutes per side. Take ’em out, set aside (just on a plate, I never use fancy trays).
Sauté the onion in the same pan. No need to clean it—hello, extra flavor. Toss in garlic after a minute (don’t let it burn—been there, done that).
Add the noodles straight in, dry and all, followed by the chicken broth. Okay, this step looks a bit weird at first (I always think it’ll go gloopy) but trust the process.
Return the chicken to the pan, nestling it on top. Bring everything to a simmer, cover, and let it do its thing for 12–15 minutes. Stir halfway, so nothing glues itself to the bottom.
Butter time! When most of the liquid is absorbed and the noodles are al dente—that’s my cue to go in with all the butter and most of that parsley. (You might want to add a splash more broth if things look too dry. Sometimes I do, sometimes I just wing it.)
Sometimes, I finish it under the grill for a minute to get the chicken a bit crispy-madness, but honestly, it’s not necessary.
Serve hot, toss on loads of Parm, and the rest of the parsley. Stand back and watch people demolish it. Or just eat it from the pan—no shame here.

Little Lessons (Things I Actually Learned the Hard Way)

If your noodles soak up all the broth before the chicken’s done, just splash in more liquid (hot water is fine; chicken stock is fancier).
Once, I forgot to season early and added salt at the end—tasted just meh. So, season as you go, if you can remember.
Be generous with the butter. It’s not health food anyway, so enjoy it.

If You Fancy Tweaks: Variations I’ve Attempted (Some Better Than Others)

Swap in shredded rotisserie chicken if you don’t feel like cooking raw chicken. Actually, that’s great if you’re in a mad rush.
Added a handful of frozen peas once—they just melt right in. My kids didn’t complain, miracle.
Tried with gluten-free noodles once; they kinda fell apart. Maybe there’s a trick I haven’t found yet? If you know, let me know!
A squeeze of lemon at the end can zing it up if that’s your jam.

Pots, Pans, and the Stuff I Use (Or Sometimes Don’t)

I’ve always used a big old nonstick skillet that’s seen better days. Any large pan with a lid will do. And if you don’t have a lid, just whack a baking sheet or foil over the top—works a treat. Honest, you don’t need anything fancy here.

Keeping Leftovers (like there’s ever any…)

Pop leftovers (if any?) in a container and keep ’em in the fridge. They’ll be fine for a day or two, though honestly, in my house it never lasts more than a day! I actually think it tastes even better the next night.

Bringing It to the Table (Or the Couch, I Won’t Judge)

Lots of Parm and, if it’s a Sunday, I’ll put out a quick green salad. My brother dunks hunks of crusty bread in the buttery noodle sauce—highly recommend. I saw someone on Serious Eats pair this with roasted broccoli and I’m not mad at it. And once, we ate it all straight from the pan, with spoons, after getting home late. Zero regrets—just don’t burn your tongue.

Things I Wish I’d Known First Time

Don’t try to rush the noodles; I once cranked the heat and they just stuck. Let ’em hang out and soak up the broth.
Actually, I find it works better if you use salted butter instead of unsalted—but you do you.
That weird stage when broth and noodles look a bit mushy? Happens every time, always turns out fine.

FAQs: Real Questions I’ve Heard (and a Few I Wish I Hadn’t)

Can I use pre-cooked chicken?: Yep, and it’s a lifesaver on those nights when you just—cannot. Add it when you add the noodles so it stays juicy.
Do I really have to use egg noodles?: Not at all; I sometimes use whatever odd pasta’s lurking at the back of my cupboard. Cooking time might vary, though.
What if I don’t have fresh herbs?: Just use dried; maybe half the amount. Or skip it and add more cheese! (Love cheese? You’re my kind of person.)
Is it freezer-friendly?: In theory, yes. But honestly, the noodles get a bit weirdly chewy when reheated form frozen. I prefer making it fresh, but do what you need.
Any sides you recommend?: Yup! Roasted veg, simple salad, or just some buttered peas. Check out Bon Appetit’s veggie sides for inspiration!

By the way, if mid-cooking you get distracted and forget which step you’re on, just give it a stir, add more butter, and trust your instincts. It’s dinner, not rocket science—and it’s gonna turn out tasty.

One-Pan Chicken with Buttered Noodles