Description
A straightforward and comforting one-pan chicken and noodle recipe that requires minimal effort and cleanup. Perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, or boneless, skinless chicken breasts cut into 1.5-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1.5 cups low-sodium chicken broth
- 8 ounces dried egg noodles (or your favorite pasta shape that cooks relatively quickly, like rotini or penne)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- 1. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- 2. Heat a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for about 3-4 minutes per side, until browned but not cooked through. Remove the chicken from the skillet and set aside on a plate.
- 3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the thinly sliced onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4. Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer.
- 5. Add the dried egg noodles directly into the simmering broth. Stir them to ensure they are submerged as much as possible.
- 6. Nestled the seared chicken pieces back into the skillet, arranging them on top of the noodles. Try to ensure they are mostly submerged in the liquid.
- 7. Bring the liquid back to a gentle simmer. Cover the skillet tightly with a lid (or aluminum foil if your skillet doesn’t have one that fits snugly). Reduce the heat to low and let it simmer for 10-15 minutes, or until the noodles are al dente and most of the liquid has been absorbed. Cooking time will vary depending on the type of noodle used. Stir occasionally to prevent sticking and ensure even cooking.
- 8. Once the noodles are cooked and the sauce has thickened slightly, remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and well incorporated. Garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if dry, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 500-600 (will vary based on ingredients)
- Sugar: Approx. 5-8g
- Sodium: Approx. 600-800mg (using low-sodium broth)
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 30-40g