Chicken and Noodles
This easy Chicken and Noodles recipe has savory egg noodles smothered in a delicious cream sauce with vegetables and fresh or leftover chicken. It’s a perfect weeknight meal that kids and adults both love!
Chicken and Noodles
These creamy, dreamy noodles are the perfect way to get picky eaters to eat their chicken and veggies! Once I realized how much people loved my super popular beef and noodles recipe, I knew I had to create another one just for chicken!
Wait until you taste this cream sauce. It’s so flavorful and has a really nice cheddar cheese blend that combines regular cheddar with white cheddar. Cream of mushroom soup adds a nice casserole element to this dish, but unlike my chicken noodle casserole recipe, this recipe is fully prepared on the stove top with no need for baking.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Italian seasoning and salt/pepper. Sear in olive oil on each side for about 4-5 minutes. Set aside.
Melt butter in the same skillet and stir in the flour, continue to stir for 1-2 minutes. Add the sauce mixture in small splashes, stirring continuously.
Stir in the cream of mushroom soup. Let the sauce simmer and reduce while you bring a pot of salted water to a boil. Prepare noodles according to package instructions.
Stir in the mixed vegetables and let them heat through for 5 minutes.
Add the shredded cheese over low heat and stir to combine. Add the diced chicken.
Add the cooked noodles and stir to combine. Serve!
Pro Tips
- 1.5 to 2 cups of leftover chicken can be used in this recipe instead of fresh. The perk of cooking fresh chicken is that it leaves ‘fond’ on the bottom of the skillet which adds more flavor to the sauce.
- Ensure the base of the sauce isn’t too hot when you add to cheese, otherwise you can end up with a grainy consistency.
- Always shred your cheese from a block to ensure it melts well.
- I use Cracker Barrel Extra Sharp Yellow and Cabot Extra Sharp White Cheese in this recipe.
- Rotini pasta works well in this recipe instead of egg noodles if preferred.
- Milk or cream can be used instead of half and half if needed.
- Mushrooms make a nice addition to this dish, I prefer to sauté them in a separate pan and stir them in at the end.
- Cream of chicken soup can be used instead of cream of mushroom, if preferred. Feel free to try my homemade cream of mushroom or cream of chicken recipes!
- If preferred, you can skip the can of soup and use 1/2 lb. noodles instead. The sauce won’t be quite as thick so you may want to use heavy cream instead of milk.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze/reheat well, just be sure not to overcook the pasta.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3.5 quart enameled cast iron skillet– This is what I use to make this recipe, and is what’s featured in the process shots above
- Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese.
- Food Storage Containers– These are what I use to freeze leftovers, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken and Noodles
Ingredients
Sauce
- 2 ½ cups chicken broth
- ½ cup half and half, half milk/half cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon parsley
- ½ teaspoon oregano
Chicken and Pasta
- 1 large boneless skinless chicken breast
- 1 teaspoon Italian seasoning
- Salt/pepper, to taste
- 1 tablespoon olive oil
- 3/4 lb. egg noodles
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 10.5 oz. can cream of mushroom soup
- 2 cups frozen vegetables
- 1 cup cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
Instructions
- Prep Work: Combine chicken broth, heavy cream, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set aside.
- Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with Italian seasoning and salt/pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
- Melt butter over medium heat in the same pan that you cooked the chicken in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Stir in the cream of mushroom soup. Bring it to a gentle bubble and let it simmer and reduce while the pasta boils, about 10 minutes.
- Add the frozen vegetables and let them heat through, about 5 minutes.
- Reduce heat to low. Stir in the cheese, then add the chicken back.
- Add the cooked noodles and stir to combine. The noodles will continue to absorb the sauce as it stands. Serve!
Notes
- 1.5 to 2 cups of leftover chicken can be used in this recipe instead of fresh. The perk of cooking fresh chicken is that it leaves 'fond' on the bottom of the skillet which adds more flavor to the sauce.
- Ensure the base of the sauce isn't too hot when you add to cheese, otherwise you can end up with a grainy consistency.
- Always shred your cheese from a block to ensure it melts well.
- I use Cracker Barrel Extra Sharp Yellow and Cabot Extra Sharp White Cheese in this recipe.
- Rotini pasta works well in this recipe instead of egg noodles if preferred.
- Milk or cream can be used instead of half and half if needed.
- Mushrooms make a nice addition to this dish, I prefer to sauté them in a separate pan and stir them in at the end.
- Cream of chicken soup can be used instead of cream of mushroom, if preferred. Feel free to try my homemade cream of mushroom or cream of chicken recipes!
- If preferred, you can skip the can of soup and use 1/2 lb. noodles instead. The sauce won't be quite as thick so you may want to use heavy cream instead of milk.
Whole family loved this recipe! Warm and comforting for a cold winter Sunday and made with ingredients I already had in the pantry. Didn’t add the cheese because I didn’t have any and it was still great. Adding this one to our regular rotation!
I’m feeling the cozy vibes on this cold winter Sunday Jessica! This meal was the perfect choice, I’m so happy it was a hit. Thanks so much for the great review!💖
Love Love this recipe!!! I used bow tie pasta and I did add a sweet potato to recipe. Picky eaters. Looking forward to lunch leftovers Thank you
Thanks so much Dawn, I’m so happy you get to enjoy leftovers for lunch, yummmm!💖
hi stephanie, i have;nt tried this yet ,but i’m sure it will be as good as the other recipes of yours that i have made, which are easy to do and very tasty and easy to adapt for two people, most ingredients are easy to find here in australia, or if not the the exact ingredient,it;s not hard to find a subtitute. bye for now marion
I’m so happy that you are enjoying the recipes Marion, excited for you to try more! 🙂
Loved it! Used a tad more cheese. However, I am a confessed cheese junkie.
I’m definitely a cheese junkie too! I guess that goes along with the whole Cozy Cook thing lol. Thanks so much for taking the time to leave a review!💗
I used lower sodium or no salt added cream of mushroom, no or low sodium chicken broth and unsalted butter to lower the sodium content but it was still delicious. Nice and quick too.
I’m so happy you enjoyed this with your low sodium adjustments, nice work Amy! Thanks so much for the great review!❤️
This was such a big hit in my house. Even with picky children. It will be made again.
I’m so happy this was a hit, even with the picky children Heather! Thanks so much for taking the time to comment and leave a review!😃
My family loved this! Very tasty sauce with great flavor! Delicious! Super easy to put together too. A lot of these ingredients I already had in my pantry. I didn’t have chicken breast, so I mixed in some shredded rotisserie chicken that I had in my frig. I’ll make this again soon! Thx Stephanie😀
I’m so happy your family loved it Linda! It’s so great when most of the ingredients are already in the pantry! Thanks so much for the great comments and review!😃
Can I make my own Italian seasoning?
You can, I don’t have a recipe to offer but there are several online!
I cannot wait to try this! Sounds delicious and easy!
Thank you! I can’t wait for you to give it a try. Enjoy!😃
I made this recipe for my kids who have been super picky lately. I was hopeful they would get some veggies down while eating the creamy sauce and noodles. My plan was a success! They licked their bowls and I have to say my wife and I found it absolutely delicious as well!!! Thank you you so much for the step by step directions for this easy recipe as well. I will be making it quite often with different veggies I have on hand!!
I am so happy to hear that Sean, that is a huge win! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie