You know those nights? The ones where the clock is ticking, the kids are hovering, and the thought of tackling a sink full of dishes feels… well, impossible. I used to dread those evenings. Then, I discovered the magic of one-pan meals, and this one-pan chicken noodles recipe became my absolute superhero. It’s the kind of dish that smells like pure comfort the moment it starts simmering, filling your kitchen with an aroma that makes everyone gather around. It’s so incredibly simple, yet tastes like it took hours to prepare. If you love the cozy, satisfying feeling of a hearty noodle dish but crave the ease of minimal cleanup, you are going to adore this. Honestly, it’s become my go-to for weeknight dinners, and my family devours it every single time. It’s similar in spirit to a creamy chicken casserole, but so much lighter and less fussy!
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What is a one pan chicken noodle?
So, what exactly *is* this magical dish? At its heart, it’s a wonderfully comforting noodle casserole that comes together entirely in one pan. We’re talking chicken, noodles, and a creamy, savory sauce, all cooked together in a single baking dish. There’s no pre-boiling noodles, no separate stovetop sauce-making, and definitely no extra pots and pans to scrub later. Think of it as your favorite chicken noodle soup decided to get dressed up for a cozy dinner party, all happening right there in one glorious pan. It’s essentially a delicious, fuss-free baked pasta dish, but with tender chicken and satisfying noodles that soak up all that amazing flavor. It’s the kind of meal that feels special enough for company but is honestly easy enough for a Tuesday night.
Why you’ll love this recipe?
There are so many reasons why this one-pan chicken noodles recipe has earned a permanent spot in my weekly rotation, and I just know you’ll feel the same way. First and foremost, the FLAVOR is just out of this world. It’s rich, savory, and incredibly comforting, with perfectly cooked chicken and noodles that are infused with every bit of goodness. The creamy sauce coats everything beautifully without being too heavy. And the SIMPLICITY? Oh my goodness, it’s a lifesaver. You literally toss everything into one pan, pop it in the oven, and wait for deliciousness to happen. This is a game-changer when I’m short on time or energy. Plus, it’s wonderfully COST-EFFICIENT. Most of the ingredients are pantry staples or affordable to pick up at any grocery store, making it a fantastic meal for feeding a family without breaking the bank. I also love its VERSATILITY. While the core recipe is amazing, it’s so easy to tweak and adapt. You can add different veggies, swap out herbs, or even experiment with different types of noodles. What I love most about this particular one-pan chicken noodles dish is that it strikes that perfect balance between being incredibly easy to make and unbelievably satisfying to eat. It’s the ultimate weeknight win!
How do I make one pan chicken noodle?
Quick Overview
Making this one-pan chicken noodles dish is almost ridiculously easy. You’ll simply combine uncooked noodles, seasoned chicken pieces, a creamy sauce base, and some broth directly in your baking dish. Everything cooks together, allowing the noodles to absorb the flavorful liquid and the chicken to become perfectly tender. It’s a ‘set it and forget it’ kind of meal that delivers maximum flavor with minimal effort. Seriously, the hardest part is waiting for it to bake!
Ingredients
For the Main Dish:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I prefer thighs because they stay so juicy, but breasts work too!)
1 lb egg noodles, uncooked (wide or medium work best for soaking up sauce)
1 medium onion, finely chopped (adds a subtle sweetness and depth)
2 cloves garlic, minced (essential for that savory base)
4 cups low-sodium chicken broth (use good quality for best flavor)
1 cup milk (whole milk gives the creamiest result, but 2% is fine too!)
1/2 cup heavy cream (this is where the magic happens for richness)
1/4 cup grated Parmesan cheese (for that salty, cheesy goodness)
2 tablespoons all-purpose flour (to thicken our sauce)
1 teaspoon dried thyme (or other favorite herbs like rosemary or Italian seasoning)
Salt and freshly ground black pepper to taste (don’t be shy!)
Optional: 1 cup frozen peas or chopped broccoli florets (adds a nice pop of color and nutrition)
For Garnish (Optional but Recommended!):
Fresh parsley, chopped (for a burst of freshness and color)
Extra Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. You don’t need to grease it, as the sauce and chicken juices will prevent sticking. Just have it ready to go. This is the foundation of our simple meal!
Step 2: Mix Dry Ingredients
In the baking dish itself, sprinkle the uncooked egg noodles evenly. Then, scatter the chopped onion and minced garlic over the noodles. Make sure they are relatively spread out. Now, this is a little trick I learned: in a small bowl, whisk together the flour, dried thyme, salt, and pepper. This ensures your seasonings are evenly distributed throughout the sauce later, preventing any clumps of flour or pockets of raw garlic.
Step 3: Mix Wet Ingredients
In a separate measuring cup or bowl, combine the chicken broth, milk, and heavy cream. Give it a good whisk to incorporate everything. This liquid mixture is what will cook our noodles and create our luscious sauce. I find using room temperature or slightly warmed liquids helps everything combine more smoothly right from the start.
Step 4: Combine
Pour the chicken broth mixture over the noodles, onion, and garlic in the baking dish. Then, nestle the bite-sized chicken pieces into the liquid, making sure they are mostly submerged. If you’re adding frozen peas or broccoli, now’s the time to sprinkle them in. Give everything a gentle stir to make sure the noodles and chicken are well distributed. The goal here is just to get everything evenly coated and submerged in the liquid.
Step 5: Prepare Filling
Actually, there isn’t a separate filling to prepare in this recipe! Everything goes in as is. The “filling” is created as it bakes, with the noodles softening and the chicken becoming tender and flavorful within the creamy broth.
Step 6: Layer & Swirl
There isn’t really a specific layering or swirling technique needed here like you might see in a lasagna. Our goal is just to ensure everything is well-mixed and submerged. So, after you’ve stirred it all together in Step 4, you’re good to go. The magic happens in the oven!
Step 7: Bake
Cover the baking dish tightly with aluminum foil. This is crucial for ensuring the noodles cook through properly without drying out. Pop it into your preheated oven and bake for 30 minutes. After 30 minutes, remove the foil, sprinkle the grated Parmesan cheese over the top, and return the dish to the oven, uncovered, for another 15-20 minutes, or until the noodles are tender, the chicken is cooked through, and the sauce has thickened nicely. The top should be bubbly and the cheese lightly golden.
Step 8: Cool & Glaze
Once it’s out of the oven, let the one-pan chicken noodles rest for about 5-10 minutes before serving. This allows the sauce to thicken up just a little bit more and prevents it from being too watery. There’s no specific glaze to apply in this recipe, but the melted Parmesan cheese on top acts as a delicious, savory crust.
Step 9: Slice & Serve
Gently stir everything in the pan to ensure the chicken and noodles are evenly distributed. Serve hot, directly from the baking dish. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if you like. It’s ready to be scooped and enjoyed!
What to Serve It With
This one-pan chicken noodles dish is wonderfully self-contained and satisfying on its own, but it also plays beautifully with a few simple accompaniments. For a quick and easy BREAKFAST or BRUNCH option, I often serve a smaller portion with a side of fresh fruit, like sliced berries or melon. It feels hearty and comforting to start the day. If I’m serving it more like a main course, especially for a casual FAMILY DINNER, a simple green salad with a light vinaigrette is always a winner. The freshness of the salad cuts through the richness of the noodles perfectly. Sometimes, if we’re feeling a bit decadent, a side of crusty bread for dipping into any extra sauce is a must – my kids always fight over the last bit! For COZY SNACKS or a lighter meal, a small bowl on its own is pure comfort. Honestly, the beauty of this one-pan chicken noodles recipe is that it’s so adaptable. You can jazz it up or keep it simple depending on your mood and what you have on hand. My family loves it so much that usually, we don’t need anything else!
Top Tips for Perfecting Your One-Pan Chicken Noodles
Over the years, I’ve tinkered with this recipe quite a bit, and I’ve picked up a few tricks that I think make it even better. Here are my top tips to help you achieve noodle nirvana:
Chicken Prep: While I love chicken thighs for their tenderness and flavor, make sure to cut them into uniform, bite-sized pieces. This ensures they cook evenly alongside the noodles. If you do use chicken breasts, be careful not to overcook them; they can dry out more easily. I’ve found that trimming any excess fat from the thighs before cutting also helps keep the dish from being too greasy.
Mixing Advice: When you combine everything in the pan, don’t overmix! You just want to ensure all the ingredients are well distributed and that the noodles are submerged in the liquid. Overworking the noodles can make them break down too much during baking. A gentle stir is all you need.
Noodle Choice is Key: I always reach for egg noodles because they have a wonderful texture and soak up the sauce beautifully. Wide or medium egg noodles are my personal preference, but if you can’t find them, other short pasta shapes like penne or rotini will work, though the cooking time might vary slightly, so keep an eye on them.
Liquid Ratio is Crucial: The balance of chicken broth and milk/cream is what makes this dish so creamy and delicious. Make sure you’re using the full amount of liquid specified. If it looks a little dry when you’re assembling, give it another gentle stir to distribute things better. The noodles will absorb a lot of it as they cook.
Baking Tips: Covering the dish tightly with foil for the first 30 minutes is non-negotiable! It traps the steam and cooks the noodles through evenly. Removing the foil for the last part allows the sauce to thicken and the cheese to get beautifully golden. If your oven tends to run hot, you might want to check it a few minutes earlier towards the end of the baking time.
Ingredient Swaps: Feeling adventurous? You can absolutely add other vegetables. Sautéed mushrooms, diced bell peppers, or even some spinach wilted in towards the end would be delicious. For a bit of a kick, a pinch of red pepper flakes can be added with the seasonings. Experiment and make it your own!
Don’t Skip the Rest Time: I know it’s tempting to dig in immediately, but letting the dish rest for 5-10 minutes after baking is important. It allows the sauce to settle and thicken up, creating that perfect, comforting consistency we all love. Trust me on this one!
Storing and Reheating Tips
This one-pan chicken noodles recipe makes fantastic leftovers, which is just another reason I love it so much. Here’s how I usually handle storing and reheating:
Refrigerator Storage: Once the dish has cooled slightly, cover the baking dish tightly with plastic wrap or transfer any leftovers into an airtight container. It should keep well in the refrigerator for up to 3-4 days. I’ve found that the noodles tend to absorb a bit more liquid as it sits, so sometimes the leftovers are even creamier!
Reheating Instructions: To reheat, I usually place a serving in a microwave-safe dish, add a tablespoon or two of extra chicken broth or milk to help loosen things up, cover with plastic wrap (vented slightly), and microwave until heated through. You can also reheat it gently in a saucepan over low heat, stirring frequently, or even pop a portion back into a covered oven-safe dish at a low temperature (around 300°F/150°C) until warm.
Freezer Instructions: While this dish is best enjoyed fresh, you *can* freeze it. Let it cool completely, then portion it into freezer-safe containers or wrap individual portions well in plastic wrap and then foil. It should last in the freezer for about 1-2 months. Thaw overnight in the refrigerator before reheating as described above. The texture might be slightly softer after freezing, but it’s still quite delicious.
Glaze Timing Advice: Since this recipe doesn’t have a traditional glaze applied at the end, this tip isn’t directly applicable. However, the Parmesan on top becomes a lovely crust as it bakes and reheats well.
Frequently Asked Questions
Final Thoughts
I truly hope you give this one-pan chicken noodles recipe a try. It’s one of those dishes that has genuinely made my life a little easier and a lot more delicious. The way everything cooks together in one pan, creating that incredibly savory and comforting meal, is just pure genius. It’s perfect for those busy evenings when you need something satisfying but don’t have a lot of time or energy. It’s become a staple for a reason, and I’m so excited for you to experience its magic. If you’re a fan of cozy, easy meals, you might also love my One-Pot Lemon Herb Roasted Chicken and Veggies or my Speedy Skillet Mac and Cheese. I can’t wait to hear what you think! Let me know in the comments how yours turns out, and if you discover any amazing variations, be sure to share them!
One-pan chicken noodles
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 8 ounces egg noodles
- 0.5 cup chicken broth
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup broccoli florets
- 0.5 cup red bell pepper sliced
- 0.25 cup green onions chopped, for garnish
- 1 tablespoon sesame seeds toasted, for garnish
Instructions
Preparation Steps
- In a large skillet or Dutch oven, heat the sesame oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- Pour in the chicken broth, soy sauce, and honey. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the egg noodles, broccoli florets, and sliced red bell pepper to the skillet. Stir to combine.
- Return the cooked chicken to the skillet. Cover and simmer for 10-12 minutes, or until the noodles are tender and the vegetables are crisp-tender. Stir occasionally.
- Uncover and stir. If the sauce is too thin, simmer uncovered for a few more minutes until it reaches your desired consistency.
- Garnish with chopped green onions and toasted sesame seeds before serving.
