One Pan Chicken And Creamy Butter Noodles
Hey there, friend! 👋
If you’re anything like me, you’re always on the lookout for a meal that’s quick, comforting, and absolutely delicious.
Well, I’ve got the perfect recipe for you today: Chicken and Creamy Butter Noodles.
Trust me, this dish is going to be your new go-to when you want something hearty but don’t want to spend hours in the kitchen.
I know life gets busy, and sometimes you just want a meal that’s easy but still feels like a treat.
That’s exactly what this recipe is. Tender chicken, creamy butter noodles, and a touch of seasoning all come together in one dish that’s totally satisfying.
You won’t believe how simple it is to make, and it tastes like you’ve been cooking all day!
The creamy butter sauce coats each noodle perfectly, while the chicken adds just the right amount of protein. It’s comfort food at its finest, and I know you’ll love every bite. And, it’s so easy, even if you’re not a pro in the kitchen!
So, grab your apron (or just your favorite comfy shirt) and let’s get cooking! You’re going to want to make this one again and again.
Ingredients for Chicken and Creamy Butter Noodles
- 2 boneless, skinless chicken breasts
- 8 oz. egg noodles (or your favorite pasta)
- 3 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Key Substitutions:
- Chicken: You can use chicken thighs instead of breasts for a juicier, more flavorful option.
- Noodles: Feel free to swap the egg noodles with any pasta you prefer, like spaghetti or penne.
- Heavy cream: You can use half-and-half or whole milk if you prefer a lighter version, though the sauce won’t be quite as creamy.
- Parmesan cheese: If you don’t have Parmesan, you can use another hard cheese like Pecorino Romano.
How to Cook Chicken and Creamy Butter Noodles
- Cook the Noodles: Bring a pot of salted water to a boil and cook the egg noodles (or pasta of choice) according to the package instructions. Once done, drain and set aside. Don’t forget to save a little pasta water – just in case we need it later!
- Cook the Chicken: While the noodles are cooking, season the chicken breasts with salt and pepper. Heat a little oil in a large skillet over medium heat, and cook the chicken for about 5-7 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove the chicken from the pan and set it aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds, just until it smells amazing (trust me, it will!). Now, pour in the heavy cream and chicken broth. Stir everything together, and bring it to a simmer.
- Add the Cheese: Once the sauce is simmering, stir in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. If it’s too thick, add a splash of pasta water to reach your desired consistency.
- Slice the Chicken: While the sauce is cooking, slice the cooked chicken into strips or bite-sized pieces.
- Combine Everything: Toss the cooked noodles into the skillet with the creamy sauce. Mix well to coat the noodles in all that delicious goodness. Then, add the sliced chicken on top, giving it one final mix.
- Garnish and Serve: Top with freshly chopped parsley if you’re feeling fancy (I always am) and serve hot.
Common Mistakes to Avoid
Overcooking the Chicken
Keep an eye on your chicken and use a meat thermometer. It should reach 165°F in the center. And remember, it keeps cooking a little once you take it off the heat, so don’t overdo it!
Forgetting to Reserve Pasta Water
You’ll regret not saving a little pasta water when your sauce is too thick to coat the noodles.
Always save a cup of pasta water before draining your noodles. If the sauce gets too thick, just add a splash to loosen it up. You’ll thank me later!
Not Stirring the Sauce Enough
Lumpy, uneven sauce. Not cute.
Stir the sauce constantly once you add the cream and Parmesan. This will ensure it’s smooth, creamy, and dreamy.
Skipping the Garlic (or burning it)
Garlic is key, but if you burn it, it can turn bitter.
Sauté the garlic for just 30 seconds. When you smell that garlic goodness, you’re good to go!
Overcrowding the Skillet
Trying to cook everything at once in a crowded pan won’t give your chicken the crispiness it deserves.
If your pan’s too small, cook the chicken in batches. Give each piece some space to cook evenly.
Not Tasting as You Go
Bland, flavorless food = sad face.
Taste your sauce before serving. Adjust the seasoning with a pinch of salt, a dash of pepper, or a little more Parmesan if it needs a boost. You know your taste buds best!
Variations & Customizations
Keto-Friendly Version
- How to tweak it: Swap out the egg noodles for zucchini noodles (aka “zoodles”) or any other low-carb pasta alternative. You can also use heavy cream and butter as the base to keep it nice and creamy while staying low-carb. Add a few extra veggies like spinach or mushrooms to give it some extra flavor!
Spicy Chicken & Creamy Butter Noodles
- How to tweak it: If you love a little heat, add some red pepper flakes or hot sauce to the butter sauce. You can also toss in some jalapeños when cooking the chicken for a spicy kick. This will give your creamy dish a nice, fiery twist!
Vegetarian Swap
- How to tweak it: Skip the chicken and replace it with grilled vegetables (like zucchini, bell peppers, and mushrooms) or tofu. The creamy butter sauce will still make the dish feel rich and comforting, and the veggies will soak up all the delicious flavors. This makes for a fantastic vegetarian option without sacrificing flavor!
Serving and Presentation Tips
Plate the Noodles First
Start by scooping a generous portion of those creamy, buttery noodles onto a plate or shallow bowl. Make sure the noodles are well-coated with the sauce – we want every bite to be a flavor-packed moment.
Top with Sliced Chicken
Next, arrange the sliced chicken pieces on top of the noodles. You can fan them out nicely for that “wow” factor, or just pile them high if you’re feeling extra hungry (I wouldn’t judge).
Garnish with Fresh Parsley
Sprinkle a little chopped fresh parsley on top for a pop of color and freshness. It’s like a little green halo to make the dish look even more irresistible.
Add a Sprinkle of Parmesan
Grate some extra Parmesan cheese on top for that cheesy goodness that melts perfectly into the creamy sauce.
Serve with a Side Salad
For a well-rounded meal, serve it with a light side salad. A simple mix of greens, cherry tomatoes, and a light vinaigrette pairs wonderfully with this rich dish, balancing it out nicely.
Consider Warm Bread on the Side
If you want to go all out, serve the dish with a slice of crusty bread to soak up any leftover creamy sauce. It’s basically a bonus!
Serve Hot and Fresh
Finally, make sure to serve this dish while it’s still hot. Nothing beats the comfort of a warm, creamy plate of noodles and chicken straight from the stove!
Best Tips for the Recipe
Use Fresh Parmesan: Always opt for freshly grated Parmesan over pre-grated for the best flavor and smooth texture. It melts into the sauce beautifully, making it extra creamy.
Cook Chicken in Batches: If your skillet is too small, cook the chicken in batches to get that nice crispy exterior. Crowding the pan will result in steamed chicken instead of that golden brown goodness.
Don’t Skip the Pasta Water: Reserve a cup of pasta water before draining. This starchy water is a secret weapon to help loosen the sauce and make it cling to the noodles perfectly.
Season at Every Step: Season the chicken as you cook it, and be sure to taste the sauce before serving. A pinch of salt and pepper at the right moments can take your dish from good to great.
Sauté Garlic Carefully: Be gentle when sautéing garlic. Cook it for no more than 30 seconds over medium heat. You want it fragrant, not burnt, which will turn bitter and ruin the sauce.
Let the Sauce Simmer: Once you add the cream, let the sauce simmer gently for a few minutes. This allows the flavors to meld together and creates that rich, velvety texture.
Storage and Freezing
Storing Leftovers
Let the Chicken and Creamy Butter Noodles cool to room temperature before storing. Transfer any leftovers into an airtight container and keep them in the fridge for up to 3 days. This will help preserve the creamy texture without it turning too thick or separating.
Reheating
To reheat, place the noodles in a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir occasionally to ensure it heats evenly. You can also reheat it in the microwave, but be sure to cover it to prevent drying out.
Freezing
Freezing is possible, though the texture of the noodles may change slightly. For best results, store the noodles and chicken separately from the sauce if possible.
Transfer them to an airtight, freezer-safe container and freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat gently on the stove, adding a bit of cream or butter to revive the sauce.
Leftovers can be just as good the second time around, especially if you follow these steps to store and reheat!
Frequently Asked Questions (FAQs)
Can I use a different type of pasta?
Absolutely! You can swap the egg noodles for any pasta you like—penne, fettuccine, or even spaghetti work great. Just make sure to cook it al dente so it holds up well in the creamy sauce.
Can I make this recipe without chicken?
Yes! You can skip the chicken entirely or replace it with grilled vegetables, tofu, or even shrimp. This recipe is super flexible depending on your preferences.
Can I make this dish ahead of time?
You can prep the chicken and sauce ahead of time and store them separately in the fridge. Then, when you’re ready to serve, just cook the pasta and toss everything together.
How can I make the dish spicier?
For a spicy kick, add red pepper flakes to the sauce or stir in a bit of hot sauce. You can also toss in some chopped jalapeños with the chicken while cooking.
What can I use instead of heavy cream?
If you want a lighter option, you can use half-and-half or whole milk. Just keep in mind that it won’t be as rich and creamy, but it’ll still taste delicious!
Can I freeze this recipe?
Yes, this dish can be frozen! Just be sure to separate the noodles and sauce before freezing. When reheating, add a splash of cream or milk to bring back the creamy texture.
How can I make this dish vegetarian?
To make this a vegetarian-friendly recipe, simply replace the chicken with your favorite vegetables or tofu. The creamy sauce will still make it a rich and satisfying meal!
Conclusion
There you have it! Your new favorite go-to dinner recipe that’s easy, creamy, and oh-so-delicious.
I’m pretty sure you’ll never buy store-bought noodles again after trying this homemade version—it’s that good! Plus, you can totally make it your own.
Want to make it spicy? Go for it. Want to add extra cheese? Yes, please! I’d love to hear how you put your spin on it, so feel free to share your version with me!
You may want to try
Chicken and Creamy Butter Noodles
Ingredients
Ingredients for Chicken and Creamy Butter Noodles
- 2 boneless skinless chicken breasts
- 8 oz. egg noodles or your favorite pasta
- 3 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped (optional, for garnish)
Key Substitutions:
- Chicken: You can use chicken thighs instead of breasts for a juicier more flavorful option.
- Noodles: Feel free to swap the egg noodles with any pasta you prefer like spaghetti or penne.
- Heavy cream: You can use half-and-half or whole milk if you prefer a lighter version though the sauce won’t be quite as creamy.
- Parmesan cheese: If you don’t have Parmesan you can use another hard cheese like Pecorino Romano.
Instructions
How to Cook Chicken and Creamy Butter Noodles: A Step-by-Step Guide
Cook the Noodles
- Bring a pot of salted water to a boil and cook the egg noodles (or pasta of choice) according to the package instructions. Once done, drain and set aside. Don’t forget to save a little pasta water – just in case we need it later!
Cook the Chicken
- While the noodles are cooking, season the chicken breasts with salt and pepper. Heat a little oil in a large skillet over medium heat, and cook the chicken for about 5-7 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove the chicken from the pan and set it aside.
Make the Sauce
- In the same skillet, melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds, just until it smells amazing (trust me, it will!). Now, pour in the heavy cream and chicken broth. Stir everything together, and bring it to a simmer.
Add the Cheese
- Once the sauce is simmering, stir in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. If it’s too thick, add a splash of pasta water to reach your desired consistency.
Slice the Chicken
- While the sauce is cooking, slice the cooked chicken into strips or bite-sized pieces.
Combine Everything
- Toss the cooked noodles into the skillet with the creamy sauce. Mix well to coat the noodles in all that delicious goodness. Then, add the sliced chicken on top, giving it one final mix.
Garnish and Serve
- Top with freshly chopped parsley if you’re feeling fancy (I always am) and serve hot.
- And there you have it! A bowl of creamy, buttery deliciousness that’s so easy to make, you might just make it every week. Enjoy!
Notes
- You can use any pasta you prefer.
- Make it spicier with red pepper flakes or hot sauce.
- Substitute chicken with tofu or vegetables for a vegetarian version.
