A creamy one‑pan meal combining golden seared chicken breasts with egg noodles in a butter‑and‑cream sauce—comforting, simple, and perfect for a quick weeknight dinner. Creamy One-Pan Chicken and Noodles

Why You’ll Love This Recipe

I love this dish because it brings together everything I want in a comforting dinner: golden, tender chicken, silky noodles, and a luscious sauce—all made in a single pan. It’s fast enough for a busy weeknight but rich and satisfying enough to feel like a treat. The cleanup is minimal, the flavors are cozy, and I can easily adapt it based on what I have on hand. It’s the kind of go-to meal I find myself making again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 garlic cloves, minced
2 cups chicken broth
1 cup heavy cream
8 ounces egg noodles
3 tablespoons butter
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

directions

I start by seasoning the chicken breasts with salt and pepper on both sides.
In a large skillet over medium heat, I heat the olive oil and sear the chicken for about 5–6 minutes per side, until it’s golden brown and fully cooked (about 165°F/74°C internally). Then I remove the chicken and set it aside.
Using the same pan, I sauté the minced garlic for about 30 seconds until fragrant.
I pour in the chicken broth and heavy cream, bringing it all to a gentle simmer.
Next, I add the egg noodles, cover the pan, and cook them for about 8–10 minutes. I stir occasionally until the noodles are tender and most of the liquid is absorbed.
I stir in the butter and Parmesan cheese until everything melts together into a creamy sauce.
Then I return the chicken to the skillet, letting it simmer for a few more minutes to reheat and blend the flavors.
I finish it off with a sprinkle of chopped parsley before serving.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

When I want to change things up, I sometimes swap the chicken breasts for boneless thighs—they give a richer flavor and stay juicy. If I’m in the mood for something greener, I stir in spinach or toss in mushrooms along with the garlic. For extra tang, a splash of white wine with the broth adds depth. I’ve even made a spicy version with red pepper flakes in the sauce.

storage/reheating

Leftovers hold up well for up to 3 days in the fridge. I store them in an airtight container. When reheating, I like to add a splash of cream or broth to loosen up the sauce—it helps bring everything back to life. A quick warm-up on the stovetop or microwave works just fine.

FAQs

How can I tell when the chicken is fully cooked?

I check for an internal temperature of 165°F (74°C). The chicken should also be firm to the touch and no longer pink inside.

Can I use a different type of pasta?

Yes, I’ve used short pasta like rotini or penne before. Just make sure to adjust the liquid and cooking time slightly since different shapes absorb differently.

Can I make this dish ahead of time?

I can cook the full dish ahead and store it, but for best texture, I prefer making it fresh. If I prep in advance, I keep the sauce and noodles separate from the chicken and reheat gently.

What can I use instead of heavy cream?

I’ve had good results using half-and-half or a mix of milk and a little cream cheese. Just know it may not be quite as rich.

Can I freeze this dish?

I don’t usually freeze it because the cream sauce and noodles don’t hold up well to freezing—they can get grainy or mushy. It’s best fresh or refrigerated short-term.

Conclusion

This creamy one-pan chicken and noodles is everything I need when I want comfort, flavor, and ease all in one. It’s rich without being too heavy, quick without sacrificing taste, and endlessly flexible. Whether I’m cooking for family or just myself, this is the kind of recipe I rely on for a satisfying, no-fuss dinner.