Chicken and noodles is the ultimate comfort dish for cold weather.
Think juicy chicken, pillowy noodles, and a creamy sauce so good, you’ll fight your spoon for the last drop.
Perfect for chilly evenings, it’s like a warm hug in a bowl. And it couldn’t be easier to make.
Why You’ll Love Creamy Chicken and Noodles
Still on the fence? Here are three reasons this old-fashioned recipe is a must-try:
- Creamy & Delicious – Fall-apart chicken and tender noodles are enveloped in a savory rich broth. There’s no way to resist it!
- Easy to Prepare – The one-pot cooking method makes dinner prep a breeze.
- Comfort Food Classic – It’s the epitome of cozy meals, perfect for warming up chilly evenings.
Ingredients
With these simple ingredients, you’re just steps away from pure creamy chicken and noodle heaven.
- Butter – Perfect for sautéing, it adds richness and flavor to the sauce.
- Onion – Chopped finely to infuse the dish with a subtle sweetness. Opt for sweet varieties like Vidalia.
- Garlic – Mince it finely for savory goodness, and feel free to use extra if you’re a garlic fan.
- Chicken broth – It adds depth and richness to the sauce, providing a savory base for the dish.
- Heavy cream – It brings a creamy texture that coats every bite with indulgence.
- Cream of mushroom soup – A quick shortcut for creaminess, infusing the dish with earthy mushroom flavor.
- Egg noodles – Choose extra wide for best results. They soak up flavors and provide a hearty base.
- Cooked chicken – Use leftover rotisserie chicken for convenience and added protein.
- Salt & pepper – Season to taste.
- Chopped fresh parsley – It’s an optional garnish for a touch of freshness and color.
How to Make Chicken and Noodles
Get ready to whip up a creamy chicken and noodles in one pot. Here’s how:
1. Sauté the onions and garlic. Cook the chopped onion in butter until soft, then add garlic for extra flavor.
2. Combine the ingredients and boil. Mix the broth, cream, and soup, then bring to a boil before adding the noodles.
3. Simmer the noodles. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
4. Add the chicken and season. Stir in cooked chicken and season with salt & pepper.
5. Serve hot. Ladle into bowls and garnish with parsley. Serve and enjoy!
Recipe Tips and Variations
Enhance your one-pot chicken and noodles with these handy tips:
- Dial down the salt. Opt for reduced sodium broth and soup if sensitive to salt.
- Add a pop of color. Try peas, carrots, or spinach for added vibrancy.
- Swap out your soup flavors. Swap cream of mushroom for cream of chicken or celery.
- Get cheesy! Stir in grated cheddar or parmesan for extra richness.
- Season it up. Use onion powder, garlic powder, or poultry seasoning for added flavor.
- Indulge in dumplings. Swap the noodles for refrigerated biscuits for a comforting twist.
- Choose your consistency. Add more broth if a thinner dish is desired.
- Watch the time! Pots and stoves can vary so timing may need to be adjusted. If the noodles aren’t cooked and the liquid is low, adjust the heat and add broth or cream.
How to Store
If you have leftover chicken and noodles, here’s how to keep it fresh:
To Store: Refrigerate leftovers in an air-tight container for 3-4 days. Keep in mind the noodles may soften over time.
To Reheat: Microwave them on medium heat for 1-2 minutes, stirring halfway through.
You can also use the stovetop. Warm chicken and noodles over low heat for about 5-7 minutes. Stir occasionally until heated through.
Note: I don’t recommend freezing this dish. The sauce and pasta won’t thaw well.
More Comfort Food Recipes
The Best Grilled Cheese Sandwich
Campbell’s Chicken Pot Pie
Trisha Yearwood Crockpot Mac and Cheese
Grandma’s Chicken Noodle Soup
Cracker Barrel Chicken and Dumplings
Chicken and Noodles (Easy One-Pot Recipe)
4
servings10
minutes20
minutes30
minutesThis one-pot chicken and noodles is hearty, comforting, and so satisfying! Coated in a creamy, savory sauce, it’s heaven on a plate.
Ingredients
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 (10.5 ounce) can condensed cream of mushroom soup
3 cups uncooked extra-wide egg noodles (6-8 ounces)
2 cups cooked chicken, chopped or shredded
Salt & pepper to taste
Chopped fresh parsley, optional
Instructions
- In a Dutch oven or pot, sauté the chopped onion in the butter for 4-5 minutes over medium heat. Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined, then increase the heat to high. Once boiling, add the egg noodles.
- Cook for 10 minutes, uncovered, stirring often. Turn the heat down to medium or medium-low to maintain a rapid simmer.
- Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using.
- Serve immediately and enjoy.
Love the fun options you send!
I’m having parents over tonight for dinner, what’s your favorite recipe??
Hi Karen!
I’ve been obsessed with this lemon shrimp pasta dish recently: https://beautyeval.com/lemon-shrimp-pasta/
But when I want something more filling, this buffalo chicken mac and cheese always hits the spot: https://beautyeval.com/buffalo-chicken-mac-and-cheese/
Is there a substitute for heavy cream?
Hi Mary!
You can use plain yogurt if you don’t want to use heavy cream.
But since yogurt is usually a lot thicker than cream, add it at the end with the chicken. You might also need a bit of extra water to thin it out.
Hope this helps!
I was wondering about that too!
omg that was so so good. Definitely a keeper. I poached the chicken the day before, then shredded it to make the dish. Thank you thank you.
Hi Patty! So glad you liked the recipe. It’s a keeper, for sure!
My husband is allergic to mushrooms, can I use cream of chicken soup instead? Can I use plain yogurt instead of heavy cream?
Hi Irene!
You can use any “cream of” soup you like for this one. Chicken is a terrific choice, but feel free to play around with celery or maybe broccoli!
And yes, you can swap the heavy cream for yogurt if you want. Just note, that will add a light tang to the dish.
Also, yogurt is usually a lot thicker than cream. I recommend adding it at the end with the chicken rather than with the broth. And if you think it’s too thick, just add splash of water until it looks right to you.
Hope this helps!
can you use pasta instead of noodles?
Hi Juliet!
You can use any kind of pasta you like for this dish.
But you might need to add more liquid and cook it for longer.
Egg noodles cook quite quickly, but something like penne might need an extra 10 or so minutes to become tender.
Hope this helps!
I love this Recipe. It was very easy to make and tasted great
Haven’t made it yet, but always looking for a good excuse to buy heavy whipping cream! Guilty secret, I like to drink little sips of it from time to time. š Anyhow, I will buy some and try out this recipe, thanks! It does look good! I will poach a couple breasts the day before, like another commenter did. Thank you again, for another awesome recipe!
For some reason Iām not able to print any of your recipes.
Hi, Marge! I hate that!
Have you tried scrolling down to the recipe card at the bottom? In the image directly above the ingredients and instructions, you’ll see a “Print” button. It’s in the lower righthand corner of the image, and it should take you to an easily printable version of the recipe.
If you’ve tried that and it still isn’t working, please let me know. I’ll see what else I can come up with that you could try. š
I enjoyed this recipe. To make it a well rounded one-dish meal I added chopped broccoli and carrots. I did have to add a little more liquid. Instead of regular salt I added all seasoning salt and some Montreal chicken seasoning.
I love those tweaks, Dawne! Sounds yummy!