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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Chicken and Noodles

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

4.93 from 14 ratings

Servings: 6 people

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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!

Ingredients

US Customary - Metric

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

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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

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.

Nutrition

Calories: 441kcal, Carbohydrates: 31g, Protein: 22g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 1066mg, Potassium: 451mg, Fiber: 4g, Sugar: 1g, Vitamin A: 3734IU, Vitamin C: 14mg, Calcium: 337mg, Iron: 2mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American

Author: Stephanie