One Pan Chicken with Buttered Noodles

Ingredients

Boneless, skinless chicken breasts — 4

Olive oil — 2 tablespoons

Garlic — 3 cloves, finely minced

Chicken broth — 2 cups

Heavy cream — 1 cup

Egg noodles — 8 ounces

Butter — 3 tablespoons

Parmesan cheese — ¼ cup, freshly grated

Salt and black pepper — to taste

Fresh parsley — chopped, for garnish

Step 1: Cook the Chicken

Heat the olive oil in a large skillet over medium heat.

Season the chicken breasts with salt and pepper, then place them in the pan.

Cook for 5–6 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).

Remove the chicken from the skillet and set aside.

Step 2: Prepare the Sauce

Reduce the heat slightly. Add the minced garlic to the same skillet and sauté for about 30 seconds, just until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Step 3: Cook the Noodles

Add the egg noodles to the skillet, stirring so they are fully submerged in the liquid.

Cover the pan and cook for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.

Step 4: Finish the Dish

Stir in the butter and grated Parmesan cheese until melted and the sauce becomes smooth and creamy.

Return the cooked chicken to the skillet and warm through for about 1 minute.

Step 5: Serve

Garnish with fresh parsley and serve immediately.

Note: Everything cooks in one pan, making cleanup quick and easy.