There’s something magical about a one-pan dinner — less mess, more flavor, and comfort that feels like home. This Creamy One-Skillet Chicken and Noodles is everything you love about a hearty family meal: juicy chicken, tender noodles, and a silky Parmesan cream sauce that brings it all together.
It’s simple, satisfying, and ready in under 30 minutes — perfect for busy weeknights when you crave something warm and cozy but don’t want to spend all evening cleaning up.
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🍗 Why You’ll Love This Recipe
- One pan = no stress – All cooked in one skillet for quick prep and easy cleanup.
- Creamy & comforting – A rich, velvety sauce that clings to every noodle.
- Family favorite – Kid-approved, adult-loved, and perfect for leftovers.
- Quick to make – From fridge to table in about 30 minutes.
🧄 What It Tastes Like
Imagine tender chicken coated in buttery, garlicky cream sauce, tangled up with soft egg noodles and a hint of Parmesan. It’s like your favorite chicken Alfredo — but even easier and cozier. The flavor is smooth, savory, and balanced with just the right touch of richness.
🌿 Benefits of This Recipe
- Balanced comfort – Protein, carbs, and cream in one dish.
- Customizable – Add veggies or swap noodles for rice.
- Time-saving – Great for weeknight cooking or meal prep.
- Crowd-pleasing – Everyone asks for seconds!
🛒 Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces egg noodles
- 3 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
🔪 Tools You’ll Need
- Large skillet or sauté pan
- Tongs or spatula
- Measuring cups and spoons
- Wooden spoon for stirring
👩🍳 Step-by-Step Instructions
- Sear the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper.
- Cook for 5–6 minutes per side until golden brown and cooked through.
- Remove from skillet and set aside.
- Build the Sauce Base
- In the same skillet, melt butter and sauté garlic for about 1 minute, until fragrant.
- Add Liquids and Noodles
- Pour in chicken stock and heavy cream. Stir to combine.
- Add the egg noodles directly into the skillet. Bring to a gentle simmer.
- Simmer Until Tender
- Cook uncovered, stirring occasionally, until noodles are tender and most of the liquid has thickened (about 10 minutes).
- Combine and Finish
- Slice or shred the cooked chicken and return it to the skillet.
- Stir in Parmesan cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper.
- Serve and Garnish
- Sprinkle with chopped parsley or extra Parmesan.
- Serve immediately — preferably with a piece of crusty bread to mop up the sauce!
🍽️ Serving Suggestions
Pair this creamy skillet dinner with:
- Roasted vegetables or a simple side salad
- Garlic bread for dipping
- A sprinkle of red pepper flakes for gentle heat
💡 Tips & Variations
- Swap chicken for shrimp, sausage, or rotisserie chicken.
- Add spinach, peas, or mushrooms for a veggie boost.
- Use half-and-half instead of cream for a lighter version.
- For extra flavor, deglaze the pan with a splash of white wine before adding broth.
🧊 Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce.
- Do not freeze — cream-based sauces can separate after thawing.
❓ FAQs
Can I use pre-cooked noodles?
Yes, but reduce the liquid slightly and stir gently so they don’t overcook.
Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free noodles.
What can I use instead of heavy cream?
Half-and-half or evaporated milk works in a pinch — the sauce will just be a little lighter.
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