One Pan Chicken Buttered Noodles: Imagine a dish that delivers comfort, flavor, and ease all in a single pan. A symphony of tender chicken, perfectly cooked noodles, and a rich, buttery sauce awaits you! This isn’t just a meal; it’s an experience that will redefine your weeknight dinners.
While the exact origins of this particular One Pan Chicken Buttered Noodles recipe are modern, the concept of combining protein and pasta in a simple, satisfying way has roots in various culinary traditions. Think of the classic chicken and dumplings, or the hearty pasta dishes of Italy. This recipe takes that comforting essence and streamlines it for today’s busy lifestyles.
What makes this dish so irresistible? It’s the perfect balance of textures – the juicy chicken, the smooth noodles, and the luscious, buttery sauce that coats every strand. The flavor is undeniably comforting, a blend of savory chicken, rich butter, and subtle seasonings that will tantalize your taste buds. But perhaps the biggest draw is the convenience. With everything cooked in one pan, cleanup is a breeze, making it a lifesaver on those hectic evenings when you crave a delicious, home-cooked meal without the fuss. Get ready to discover your new favorite weeknight dinner!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 8 oz egg noodles
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, unsalted
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparing the Chicken and Vegetables
Alright, let’s get started! First, we’re going to prep our chicken and vegetables. This is the foundation of our delicious one-pan meal.
- Prepare the Chicken: Pat the chicken cubes dry with paper towels. This helps them brown nicely in the pan. Season them generously with salt and pepper. Don’t be shy – proper seasoning is key!
- Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet (cast iron is perfect, but any large skillet will do) over medium-high heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the Garlic and Mushrooms: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes. Stir occasionally.
- Brown the Chicken: Push the onion, garlic, and mushrooms to one side of the skillet. Add the seasoned chicken cubes to the other side and cook until browned on all sides. Don’t overcrowd the pan; you may need to do this in batches to ensure proper browning. Browning the chicken adds a lot of flavor to the dish.
Creating the Creamy Sauce
Now for the magic – we’re going to create a luscious, creamy sauce right in the same pan. This is where the “buttered” part of our buttered noodles comes in!
- Make a Roux: Melt the butter in the skillet with the chicken and vegetables. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. Make sure to cook out the raw flour taste.
- Whisk in the Broth and Milk: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. These browned bits are packed with flavor! Then, whisk in the milk until the sauce is smooth.
- Add the Seasonings: Stir in the dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste. Remember to taste and adjust the seasonings as needed.
Cooking the Noodles and Finishing the Dish
Almost there! Now we’ll cook the noodles directly in the sauce, making this a true one-pan wonder. This method infuses the noodles with all that delicious flavor.
- Add the Noodles: Add the egg noodles to the skillet and stir to combine. Make sure the noodles are submerged in the liquid. If not, add a little more chicken broth or water.
- Simmer and Cook: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the noodles are tender and the sauce has thickened. Stir occasionally to prevent the noodles from sticking to the bottom of the pan. The cooking time may vary depending on the type of egg noodles you use, so check them for doneness.
- Stir in the Parmesan Cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. The Parmesan cheese adds a lovely richness and saltiness to the sauce.
- Garnish and Serve: Garnish with fresh chopped parsley and serve immediately. Enjoy your delicious and easy one-pan chicken buttered noodles!
Tips and Variations
Want to customize this recipe? Here are a few ideas:
- Vegetables: Feel free to add other vegetables, such as peas, carrots, or spinach. Add them during the last few minutes of cooking so they don’t overcook.
- Cheese: Experiment with different types of cheese, such as Gruyere, mozzarella, or cheddar.
- Protein: You can substitute the chicken with sausage, shrimp, or tofu.
- Spice: Add a pinch of cayenne pepper for extra heat.
- Herbs: Fresh herbs like basil or oregano would also be delicious.
- Make it Gluten-Free: Use gluten-free egg noodles and gluten-free all-purpose flour.
- Broth: You can use vegetable broth instead of chicken broth for a vegetarian option.
Make Ahead Instructions
You can prepare the chicken and vegetables ahead of time. Cook the chicken, onion, garlic, and mushrooms as directed, then store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to finish the dish, simply pick up at the roux step.
Storage Instructions
Store leftover chicken buttered noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
This one-pan chicken buttered noodles is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping in the sauce.
Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 40-50g
Why This Recipe Works
This one-pan chicken buttered noodles recipe is a winner for several reasons:
- Ease of Preparation: Everything cooks in one pan, minimizing cleanup.
- Flavor: The combination of browned chicken, sautéed vegetables, creamy sauce, and Parmesan cheese creates a rich and satisfying flavor profile.
- Customizable: You can easily adapt the recipe to your liking by adding different vegetables, cheeses, or proteins.
- Comfort Food: This dish is the ultimate comfort food, perfect for a cozy night in.
Troubleshooting
Here are a few common issues and how to fix them:
- Sauce is too thick: Add a little more chicken broth or milk to thin it out.
- Sauce is too thin: Cook the sauce for a few more minutes, uncovered, to allow it to thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Noodles are sticking to the bottom of the pan: Stir the noodles more frequently during cooking.
- Chicken is dry: Make sure not to overcook the chicken. It should be cooked through but still tender.
Equipment You’ll Need
- Large oven-safe skillet (cast iron recommended)
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
Ingredient Substitutions
Need to make a substitution? Here are some ideas:
- Chicken breasts: Use chicken thighs for a richer flavor.
- Egg noodles: Use any type of pasta you like, such as penne, rotini, or farfalle.
- Chicken broth: Use vegetable broth or water.
- Milk: Use cream or half-and-half for an even richer sauce.
- Parmesan cheese: Use Pecorino Romano or Asiago cheese.
- Olive oil: Use butter or vegetable oil.
Variations for Dietary Needs
- Dairy-Free: Use plant-based milk (such as almond milk or oat milk) and dairy-free butter. Omit the Parmesan cheese or use a dairy-free Parmesan alternative.
- Low-Carb: Use zucchini noodles or cauliflower rice instead of egg noodles.
- Vegetarian: Omit the chicken and add more
Conclusion:
Okay, friends, let’s recap why this One Pan Chicken Buttered Noodles recipe is about to become your new weeknight hero. We’re talking minimal cleanup, maximum flavor, and a dish that’s satisfying for the whole family. Seriously, what’s not to love? This isn’t just another chicken and noodles recipe; it’s a streamlined, flavor-packed experience that delivers comfort food without the fuss. The creamy, buttery sauce coats every strand of noodle and perfectly complements the tender, juicy chicken. It’s a symphony of textures and tastes that will have everyone reaching for seconds (and maybe even thirds!).
But the best part? It’s incredibly versatile! Feel free to experiment with different vegetables. Sliced mushrooms, bell peppers, or even some frozen peas added in the last few minutes of cooking would be fantastic additions. For a little kick, try adding a pinch of red pepper flakes or a dash of hot sauce to the sauce. If you’re feeling adventurous, you could even swap out the chicken breasts for chicken thighs for an even richer flavor.
Serving Suggestions:
This One Pan Chicken Buttered Noodles is delicious on its own, but it also pairs beautifully with a simple side salad. A crisp green salad with a light vinaigrette will cut through the richness of the dish and provide a refreshing contrast. Alternatively, you could serve it with some steamed broccoli or green beans for a healthy and balanced meal. For a more indulgent experience, consider adding a sprinkle of grated Parmesan cheese or a dollop of sour cream on top just before serving. And don’t forget the crusty bread for soaking up all that delicious sauce!
Variations to Explore:
* Creamy Pesto Chicken Noodles: Stir in a couple of tablespoons of pesto into the sauce for a vibrant and herbaceous twist.
* Lemon Herb Chicken Noodles: Add a squeeze of fresh lemon juice and a sprinkle of fresh herbs like parsley, thyme, or rosemary to brighten up the flavors.
* Spicy Cajun Chicken Noodles: Season the chicken with Cajun seasoning for a fiery and flavorful kick.
* Cheesy Chicken Noodles: Stir in a cup of shredded cheddar or mozzarella cheese at the end for an extra cheesy and comforting dish.
* Mushroom Lovers Chicken Noodles: Sauté sliced mushrooms with the onions and garlic for an earthy and savory flavor.I truly believe this recipe is a game-changer for busy weeknights. It’s quick, easy, and incredibly delicious. I’ve made it countless times, and it’s always a hit. Now, it’s your turn! I’m so excited for you to try this One Pan Chicken Buttered Noodles recipe and experience the magic for yourself.
Don’t be afraid to get creative and put your own spin on it. I’d love to hear about your variations and how it turned out! Please, come back and leave a comment below, sharing your experience and any tips or tricks you discovered along the way. Let’s build a community of noodle-loving cooks! Happy cooking!
One Pan Chicken Buttered Noodles: Easy Recipe & Delicious Meal
Creamy, comforting one-pan chicken buttered noodles with tender chicken, savory mushrooms, and a rich Parmesan sauce. A quick and easy weeknight meal!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 8 oz egg noodles
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, unsalted
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken cubes dry with paper towels. Season generously with salt and pepper.
- Sauté the Aromatics: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add Garlic and Mushrooms: Add minced garlic and cook for about 30 seconds, until fragrant. Add sliced mushrooms and cook until tender, about 5-7 minutes, stirring occasionally.
- Brown the Chicken: Push the onion, garlic, and mushrooms to one side of the skillet. Add the seasoned chicken cubes to the other side and cook until browned on all sides. Do this in batches if needed to avoid overcrowding.
- Make a Roux: Melt butter in the skillet with the chicken and vegetables. Sprinkle flour over the mixture and cook for 1-2 minutes, stirring constantly, to create a roux.
- Whisk in Broth and Milk: Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Whisk in milk until the sauce is smooth.
- Add Seasonings: Stir in dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the Noodles: Add egg noodles to the skillet and stir to combine. Make sure the noodles are submerged in the liquid. If not, add a little more chicken broth or water.
- Simmer and Cook: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the noodles are tender and the sauce has thickened. Stir occasionally to prevent the noodles from sticking to the bottom of the pan.
- Stir in Parmesan Cheese: Remove the skillet from the heat and stir in grated Parmesan cheese until melted and smooth.
- Garnish and Serve: Garnish with fresh chopped parsley and serve immediately.
Notes
- Feel free to add other vegetables, such as peas, carrots, or spinach. Add them during the last few minutes of cooking so they don’t overcook.
- Experiment with different types of cheese, such as Gruyere, mozzarella, or cheddar.
- You can substitute the chicken with sausage, shrimp, or tofu.
- Add a pinch of cayenne pepper for extra heat.
- Fresh herbs like basil or oregano would also be delicious.
- Use gluten-free egg noodles and gluten-free all-purpose flour.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prepare the chicken and vegetables ahead of time and store in the refrigerator for up to 2 days.
- Store leftover chicken buttered noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Serve with a side salad or some crusty bread for dipping in the sauce.
- Add a little more chicken broth or milk to thin it out.
- Cook the sauce for a few more minutes, uncovered, to allow it to thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Stir the noodles more frequently during cooking.
- Make sure not to overcook the chicken. It should be cooked through but still tender.
