Plates hit the dining table as wine glasses clink and everyone leans in to a steaming, wide skillet with golden-seared chicken and silken buttered pasta. Nobody wants to be stuck over three bubbling pots on festive evenings, while the conversation flows in the other room. Letting the pasta cook in seasoned broth on the stove after you’ve got those golden chicken pieces is the key to rich flavor with less mess and mopping. Get your crisp chicken skin, fragrant rosemary and perfectly dressed egg ribbons in one pot.
Key Takeaways
One-Pan Creamy Garlic Herb Chicken & Noodles for Christmas Eve
Tender egg ribbons simmered in rich thyme pan sauce topped with shattered-crust golden chicken.
Ingredients
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- 1.25 lbs boneless skinless chicken thighs or cutlets
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- 2 tbsp olive oil
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- 2 tbsp unsalted butter, divided
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- 6 cloves garlic, finely minced
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- 1 tbsp fresh rosemary, minced
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- 1 tbsp fresh thyme leaves
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- 3.5 cups low-sodium chicken broth
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- 0.75 cup heavy cream
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- 8 oz wide egg noodles
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- 0.5 cup freshly grated Parmesan cheese
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- 1 tsp kosher salt
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- 0.5 tsp freshly cracked black pepper
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- 2 cups fresh baby spinach (optional)
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Necessary Utensils & Equipment
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- 12-inch deep stainless steel or cast iron skillet
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- Kitchen tongs
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- Chef’s knife
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- Wooden cooking spoon
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- Instant-read meat thermometer
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- Measuring cups and spoons
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Instructions
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- Pat the chicken pieces dry with paper towels. Season both sides thoroughly with kosher salt and black pepper.
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- Heat olive oil and 1 tablespoon of butter in the skillet over medium-high heat until shimmering.
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- Place the chicken in the pan. Sear undisturbed for 5 to 6 minutes per side until deeply browned and an internal temperature reaches 165°F. Remove chicken to a warm plate.
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- Drop the heat to medium. Add the remaining butter, minced garlic, rosemary, and thyme to the pan drippings, stirring constantly for 60 seconds until fragrant.
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- Pour in chicken broth and heavy cream, using a wooden spoon to scrape all the caramelized browned bits off the bottom of the skillet.
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- Bring liquid to a gentle boil, then add the dry egg noodles. Stir gently to submerge.
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- Simmer uncovered for 7 to 9 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
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- Fold in spinach and grated Parmesan until wilted and velvety.
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- Slice the crispy chicken, lay it over the noodles, and serve immediately.
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Mastering the Golden Sear on Chicken Cutlets
The first time I cooked this dish, years ago, I had damp meat that I tossed in a barely-warmed frying pan. Chicken cooked in liquid vaporized into gray, gummy messes with no delicious, golden-brown edges. Moisture is your enemy.
I always pat my cutlets dry with paper towels before letting any seasoning touch them, and laying them in smoking-hot oil produces a satisfying crackle. Let the meat cook untouched for at least five minutes before peeling off a nice, substantial crust with tongs.
Pro Tip: Never drop cold chicken straight from the fridge into hot butter. Let the meat rest on your counter for 15 minutes before cooking so the center cooks evenly without scorching the crust.
Cooking Pasta Directly in the Pan
Boiling pasta in separate water removes all of its natural starches. By steaming egg ribbons in broth and cream, you allow the released starch to thicken the sauce, thus binding it into a glossy coating.
Make sure the heat is kept on a low simmer to prevent overcooking. Egg ribbons are delicate and require gentle boiling, otherwise, they will break before reducing the mixture.
Stir occasionally with a wooden spoon to make sure the noodles are properly coated in the sauce. The best way to check if the pasta is ready is by tasting it. Remove the pan from the heat when the noodles still retain a slight bite to them.
Essential Flavor Variations for Holiday Dinners
Every family holds different traditions around holiday suppers, and adjusting this foundation is simple. Swap ingredients according to what sits in your pantry without losing that rich foundation.
- Wild Mushroom Twist: Sauté cremini or chanterelle mushrooms right alongside the garlic for earthy autumn undertones.
- Bright Citrus & Capers: Squeeze fresh lemon juice over the finished skillet and scatter briny capers to slice through the butter.
- Smoked Bacon Crunch: Crisp diced pancetta or bacon before searing the chicken, then crumble it over the pasta before serving.
Storing and Reheating Leftovers Without Drying Out
Pasta is continually drawing off moisture from its environment as it sits in the fridge overnight. Leftover noodles can be notoriously dry and chalky affairs if you attempt to reheat them in the microwave without additional liquids.
Cool the leftovers to room temperature before sealing them in an airtight glass container in the fridge for up to three days. Reheat the mixture over the stove on low heat with a splash of warmed chicken stock or whole milk. Gentle heating will loosen the sauce enough to glaze the noodles like when they were first made.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but slice thick breasts horizontally into thin cutlets. Thinner cuts brown rapidly over high heat without drying out before the center cooks through.
What if my skillet sauce gets too thick before the noodles cook?
Keep extra chicken broth nearby. If the noodles absorb the liquid too quickly, splash in a quarter cup of warm broth and turn the burner down slightly.
Can I swap egg noodles for regular dried pasta like penne?
Standard durum wheat pasta requires more liquid and a longer cooking window. If using penne, increase broth by one cup and add 4 to 5 minutes to your simmer time.
What herbs are you planning to use for your holiday dinner this year?
