Introduction
Transform your weeknight dinners with the irresistible flavors of One-Pan Chicken with Creamy Buttered Noodles! This dish is the epitome of convenience and comfort, combining juicy, perfectly cooked chicken breasts with rich, creamy noodles—all prepared in just one pan.
Imagine tender chicken seared to golden perfection, then nestled among egg noodles enveloped in a luscious sauce made from heavy cream and Parmesan cheese. With the added aroma of garlic and a sprinkle of fresh parsley, this meal not only satisfies your hunger but also delights your senses.
Perfect for busy evenings, this recipe requires minimal cleanup, allowing you to spend more time enjoying dinner with family or friends. Whether you’re a seasoned cook or a kitchen novice, this dish is sure to impress with its simplicity and flavor. Get ready to make this one-pan wonder a staple in your dinner rotation!
Ingredients
3 garlic cloves, minced
1 cup heavy cream
4 boneless, skinless chicken breasts
2 tbsp olive oil
8 oz egg noodles
Salt and pepper, to taste
2 cups chicken broth
3 tbsp butter
¼ cup grated Parmesan cheese
Fresh parsley, chopped (optional)
Instructions
Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with salt and pepper.
Once the oil is hot, add the chicken to the skillet. Cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Prepare the Noodles:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Cook the Noodles:
Stir in the egg noodles and cover the skillet. Allow the noodles to cook for about 8-10 minutes, or until they reach the desired tenderness. Stir occasionally to prevent sticking.
Combine Ingredients:
Once the noodles are cooked, reduce the heat to low. Add the butter and grated Parmesan cheese, stirring until both are melted and the sauce becomes creamy.
Return the chicken to the skillet, allowing it to heat through for a couple of minutes.
Storage Method
Refrigeration
Cool Down:
Allow the dish to cool to room temperature before storing. This helps prevent condensation in the container.
Use Airtight Containers:
Transfer the leftover chicken and noodles into airtight containers. Ensure that the creamy sauce is included to keep the noodles moist.
Refrigerate:
Store in the refrigerator for up to 3-4 days.
Freezing
Cool Completely:
Ensure the dish is completely cooled before freezing to avoid ice crystals.
Portion and Wrap:
Divide the chicken and noodles into portions if desired. Wrap each portion tightly in plastic wrap or aluminum foil.
Use Freezer Bags:
Place the wrapped portions in freezer-safe bags or containers. Label with the date for easy reference.
Freeze:
Store in the freezer for up to 2-3 months.
Reheating
From Refrigerator:
Reheat in the microwave for about 1-2 minutes or in a saucepan over low heat until warmed through. Add a splash of chicken broth or cream if needed to maintain moisture.
From Freezer:
Thaw in the refrigerator overnight. Reheat in the microwave or on the stovetop, adding a little liquid if necessary to keep the sauce creamy.