Some weeks call for a meal that feels like a hug, but still fits into your “please don’t make me do dishes” schedule. This one-pan chicken and buttered noodles situation is exactly that: cozy, kid-friendly, and totally meal-prep-able for family weeks when everyone’s hungry at different times.
The best part? You cook the chicken and build a quick pan sauce in the same skillet, while the noodles do their thing. Portion it out, stash it, and you’ve got a ready-to-go dinner (or lunch) that reheats like a dream.
Why You’ll Love This
It’s the perfect mix of comfort and convenience: juicy, seasoned chicken with buttery noodles that aren’t dry (because we finish them with a little reserved pasta water), all with minimal cleanup and maximum “everyone will actually eat this” energy.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into thin cutlets or 1-inch pieces
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup chicken broth (or stock)
- 1 tbsp lemon juice (optional, but brightens everything)
- 12 oz egg noodles (or fettuccine broken in half)
- 1/3 cup grated Parmesan (optional, for extra cozy)
- 2 tbsp chopped parsley (optional)
How to Make It
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, season the chicken with 1 tsp salt, garlic powder, paprika, and black pepper.
- Heat a large skillet (12-inch works great) over medium-high heat. Add olive oil and 1 tbsp butter. When the butter melts and sizzles, add the chicken in a single layer.
- Cook chicken for 3–5 minutes per side (cutlets) or 6–8 minutes total (pieces), until golden and cooked through (165°F in the thickest part). Transfer chicken to a plate.
- Lower heat to medium. Add remaining 2 tbsp butter to the same skillet, then stir in minced garlic. Cook for 30–45 seconds, just until fragrant (don’t let it brown).
- Pour in chicken broth and scrape up the browned bits from the bottom of the pan. Simmer 2–3 minutes to reduce slightly. Stir in lemon juice if using.
- Add drained noodles to the skillet. Toss to coat. Add a splash of reserved pasta water (start with 1/4 cup) and keep tossing until the noodles look glossy and buttery, not dry.
- Return chicken (and any juices on the plate) to the skillet and toss gently to combine. Taste and adjust with more salt, pepper, or a little extra butter if you want it extra rich.
- Finish with Parmesan and parsley if using, then portion into meal prep containers for the week.
Tips for the Best Results
- Don’t skip the pasta water. That starchy water is the secret to noodles that stay silky after reheating.
- Thin chicken cooks fast and stays juicy. If using breasts, slice into cutlets or pound to even thickness.
- Use medium heat for the garlic. Burnt garlic turns bitter fast, and we’re going for cozy, not sharp.
- Let the broth reduce a little. A quick simmer concentrates flavor and makes the pan sauce cling to the noodles.
- Meal prep like a pro: Keep chicken sliced and layered over the noodles so it reheats evenly.
- Season in layers. Salt the pasta water, season the chicken, then taste at the end for the final tweak.
Variations
- Veggie-boosted: Toss in baby spinach at the end, or sauté mushrooms in the skillet after the chicken and before the garlic.
- Garlic butter herb: Add 1 tsp Italian seasoning or a mix of thyme + oregano with the broth.
- Creamy upgrade: Stir in 1/4 cup heavy cream or 2 oz cream cheese after the broth reduces (lower heat so it doesn’t split).
- Lemon-pepper vibes: Use extra lemon juice and add 1 tsp lemon zest with the parsley.
- Spicy-ish: Add a pinch of red pepper flakes to the garlic butter step.
Storage & Reheating
Store portions in airtight containers in the fridge for up to 4 days. Reheat in the microwave in 45-second bursts, stirring in between, with a splash of water or broth to loosen the noodles. For stovetop reheating, add a little broth to a skillet over medium-low heat and toss until warmed through.
FAQ
How do I keep the noodles from drying out for meal prep?
Make sure the noodles are coated in the buttery pan sauce and add reserved pasta water until they look glossy. When reheating, add a small splash of water or broth and stir; it brings them right back.
Can I use chicken thighs instead of breasts?
Yes, and they’re super forgiving. Use boneless, skinless thighs and cook them a little longer until they hit 165°F. They stay juicy even after reheating, which is great for family weeks.
What’s the best noodle for this recipe?
Egg noodles are the classic “buttered noodles” pick because they’re tender and cozy. But fettuccine, spaghetti, or even rotini works—just reserve pasta water and don’t overcook.
Can I make this dairy-free?
You can. Swap the butter for a quality dairy-free butter alternative and skip the Parmesan (or use a dairy-free grated option). The broth + pasta water still helps create that silky coating.
How should I portion this for a family meal prep week?
For four servings, divide into 4 containers with about 1 1/2 cups noodles and one chicken portion each. If you’re feeding kids with smaller appetites, do 5–6 smaller containers and keep extra broth on hand for reheating.