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Chicken and Broccoli Noodle Skillet

Chicken and Broccoli Noodle Skillet

Updated October 14, 2026

Egg noodles and broccoli simmered in a light garlic-parmesan cream sauce with generous seared chicken, all in one pan.

Cut the chicken into pieces of similar size so they cook evenly and stay tender. Broccoli can be swapped for frozen florets; add them straight from frozen and extend the simmer by 2 to 3 minutes.

If the sauce thickens too much while the noodles finish, stir in a splash of broth or milk. Parmesan is salty, so taste the sauce before adding extra salt.

Cook time
32 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb boneless skinless chicken breasts
  • 8 oz wide egg noodles
  • 3 cups broccoli florets
  • 2 tbsp unsalted butter
  • 3 cloves garlic
  • 2 tbsp all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • ¾ cup heavy cream
  • ¾ cup grated parmesan cheese
  • 1 tbsp olive oil
  • ½ tsp onion powder
  • ½ tsp dried Italian seasoning
  • salt (to taste)
  • black pepper (ground, to taste; omit for a fully mild version)
  • 2 tbsp fresh parsley (for garnish)

Instructions

Season and sear the chicken
Pat boneless skinless chicken breasts (1 ½ lb) dry and season the bite-size pieces with salt and onion powder (½ tsp).
Heat olive oil (1 tbsp) in the large deep skillet over medium-high heat, then add the chicken in a single layer.
Cook the chicken without moving it for 3 minutes, then stir and cook until golden and cooked through, about 3 more minutes.
Transfer the chicken to a plate and set aside.
Equipment: large deep skillet with lid
Cook the noodles and broccoli
Add low-sodium chicken broth (1 ½ cup) to the skillet and bring to a boil over high heat, scraping up the browned bits.
Add wide egg noodles (8 oz) and broccoli florets (3 cup), then reduce heat to medium and simmer uncovered, stirring occasionally, until the noodles are nearly tender.
Cover the skillet and cook until the noodles are fully tender and the broth is mostly absorbed, stirring once.
Equipment: large deep skillet with lid
Make the garlic-parmesan sauce
Push the noodles and broccoli to one side of the skillet and melt unsalted butter (2 tbsp) on the empty side.
Add 3 cloves minced garlic (3 cloves) and cook for 30 seconds until fragrant.
Sprinkle all-purpose flour (2 tbsp) over the butter and garlic (3 cloves) and stir for 1 minute.
Stir in heavy cream (¾ cup) and dried Italian seasoning (½ tsp), simmering until the sauce thickens slightly, about 2 minutes.
Stir in grated parmesan cheese (¾ cup) until melted and smooth.
Equipment: large deep skillet with lid
Combine and finish
Return the chicken and any juices to the skillet and toss everything together with the sauce.
Simmer gently for 1 to 2 minutes so the chicken heats through and the sauce coats the noodles.
Taste and add salt or black pepper as needed, then sprinkle with 2 tbsp chopped fresh parsley if using.
Equipment: large deep skillet with lid

Tomorrow's Meal

Chicken Noodle Soup Bowls

Leftover chicken noodle skillet simmered in a light soy-ginger broth for a quick comforting soup.

You'll need to pick up:

4 cups chicken broth1 tbsp soy sauce1 tsp grated fresh ginger2 scallions, sliced1 tsp toasted sesame oil

Quick overview:

  1. 1.Bring the broth, soy sauce and ginger to a gentle simmer in a medium pot
  2. 2.Add the cold leftover noodles and chicken and simmer 4 to 5 minutes until heated through
  3. 3.Taste and add a little more soy sauce if needed
  4. 4.Ladle into bowls and drizzle with the sesame oil
  5. 5.Top with the sliced scallions and serve hot

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