Begin by prepping your ingredients for the One-Pan Chicken with Buttered Noodles. Season the chicken breasts with salt, pepper, and any desired spices like garlic powder or paprika. Mince 3 cloves of garlic and chop a handful of fresh parsley.

In a large skillet over medium heat, melt 2 tablespoons of butter until bubbly. Add the seasoned chicken breasts to the pan and cook for about 6-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (75°C).

Once the chicken is thoroughly cooked, remove it from the pan and set aside on a plate. In the same skillet, add another tablespoon of butter and toss in the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in 2 cups of chicken broth and bring it to a gentle boil. Once boiling, add 8 ounces of egg noodles to the pan, ensuring they are submerged in the liquid. Cover the skillet and let it simmer on medium-low heat for about 8-10 minutes, or until the noodles become tender.

After the noodles are cooked, reduce the heat to low. Stir in ½ cup of grated Parmesan cheese, mixing until it melts and creates a creamy sauce.

Finally, slice the cooked chicken and arrange it on top of the buttery noodles. Garnish generously with chopped parsley and additional Parmesan cheese, if desired. Serve immediately.