Ingredients
Equipment
Method
- Begin by placing the bite-sized chicken pieces in a medium bowl. Sprinkle them evenly with garlic powder, onion powder, salt, and black pepper. Toss gently to ensure all the chicken is coated with the seasonings. This initial seasoning step is crucial for infusing flavor right into the chicken, making each bite more delicious.1 pound boneless, skinless chicken thighs, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces in a single layer. Cook for about 5-7 minutes, flipping halfway through, until the chicken is browned on all sides and mostly cooked through. Don't worry if it's not cooked all the way, as it will finish cooking with the noodles. Remove the chicken from the skillet and set it aside on a plate.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs
- In the same skillet (no need to clean it!), add the egg noodles. Pour in the chicken broth, ensuring the noodles are mostly submerged. Bring the broth to a boil over high heat, then reduce the heat to medium-low, cover the skillet, and let the noodles cook for about 8-10 minutes, or until they are nearly tender and most of the liquid has been absorbed. Stir occasionally to prevent them from sticking.8 ounces egg noodles, 4 cups chicken broth
- Once the noodles are almost done, stir in the heavy cream and grated Parmesan cheese. The cream will begin to create a luscious sauce, and the Parmesan will melt in, adding a delightful cheesy richness.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Return the seared chicken pieces to the skillet with the noodles and sauce. Add the butter, allowing it to melt and incorporate into the sauce, further enriching its creamy texture. Stir everything together gently until the chicken is fully cooked and the sauce coats the noodles beautifully. Continue to cook for another 2-3 minutes, uncovered, allowing the sauce to thicken slightly and the flavors to meld.2 tablespoons unsalted butter, 1 pound boneless, skinless chicken thighs
- Remove the skillet from the heat. Stir in half of the chopped fresh parsley. Taste and adjust seasoning if necessary. Serve the One-Pan Chicken Buttered Noodles immediately. Garnish generously with the remaining fresh parsley and extra grated Parmesan cheese, if desired.1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese
Notes
Properly storing and reheating your delicious One-Pan Chicken Buttered Noodles will ensure you can enjoy its delightful flavors for days to come. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat with a splash of milk, cream, or broth to prevent dryness.
