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Chicken and Noodles made with tender chicken, buttery egg noodles, and a creamy sauce come together in one pot in under an hour! This creamy chicken and noodles recipe is perfect for busy weeknights, but it’s so good you’ll want to make it for Sunday dinner too.
If you love this creamy chicken dinner and want try a set-it-and-forget-it version, you’ll love this Crock Pot Chicken and Noodles too! And don’t forget everyone’s other favorite chicken and noodle recipe, Homemade Chicken Noodle Soup.
Why you’ll love this family favorite recipe!
Growing up in West Virginia, chicken and noodles were a staple on cold nights. My mom would let the noodles rest in the pot until they were tender and creamy, then serve them with warm Sour Cream Biscuits. One of my favorite homemade chicken noodles recipe!
Now I make the same comfort food dinner recipe for my family, and it brings back all those cozy kitchen memories.
- Simple ingredients, big comfort: Pantry staples are transformed into a bowl of cozy goodness.
- One pot = less cleanup: Everything cooks together for easy prep and fewer dishes to wash.
- Family friendly: My kids request this one on repeat—it’s picky-eater approved!
- Old-fashioned feel: This recipe tastes just like the one grandma would make when someone was under the weather.
Table of Contents
Chicken and Noodles Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Boneless chicken breasts – The raw chicken is cooked in the broth, adding lots of chicken flavor to the finished dish.
- Chicken broth – stock is fine, too, but keep in mind that stock is unseasoned, so you’ll need to add some extra salt.
- Butter – You can use salted or unsalted butter.
- Garlic powder – Minced fresh garlic cloves work too, but garlic powder makes this recipe even easier!
- Cream of chicken soup – Using condensed soup means there’s no need for all-purpose flour or fussing with making a roux.
- Egg noodles – I like thick egg noodles for this recipe because they hold onto that creamy sauce so well!
Variations
- Rotisserie chicken: Use pre-cooked shredded chicken to save time making this creamy chicken and noodles. (Here are my favorite ways to use rotisserie chicken.)
- Homemade sauce: Skip the canned soup and use a roux with milk and broth for a from-scratch sauce. Or make your own Homemade Cream of Chicken Soup with my easy recipe!
- Add some veggies: Add peas, carrots, or mushrooms for extra nutrition and color.
- Different noodles: Swap in homemade egg noodles, wide ribbon noodles, or even gluten-free pasta.
How to Make The Best Chicken and Noodles
- Cook: Stir together the broth, water, salt, and remaining spices in a large pot or large Dutch oven. Add the chicken breasts and butter to the pot. Cover and heat over medium heat until the broth starts to boil. Then, reduce the heat to low. Continue cooking, covered, for 30 minutes.
- Shred: Remove the chicken from the broth, and let it cool. Once it’s cool enough to handle safely, shred with two forks.
- Make the creamy sauce: Add the cream of chicken soup to the broth, and whisk until the mixture is smooth. Bring the liquid to a boil.
- Finish: Stir in the noodles and chicken. Once the liquid has come to a simmer, reduce the heat to medium and cover. Cook for 2 to 5 minutes or until the noodles are about halfway done cooking. Turn off the stove, and keep the pot covered until the noodles soften and the sauce thickens.
Serving Suggestions
At my house, we always serve this recipe with Southern green beans and homemade biscuits. My kids dip the biscuits into the sauce—it’s their favorite part!
- With buttery biscuits, French bread or dinner rolls to soak up the sauce.
- Alongside steamed broccoli, roasted vegetables, or air fryer Brussels sprouts for balance.
- Add a simple salad for a lighter contrast to this hearty dish.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze before adding noodles, if possible, to avoid mushiness. Store up to 2 months.
Frequently Asked Questions
Think of chicken noodles as the creamy cousin of chicken noodle soup. Instead of lots of broth, the noodles soak up a rich sauce that coats every bite. It’s heartier, thicker, and feels more like a main dish than a soup.
Yes! Wide egg noodles work best, but other pasta shapes will do. Just adjust the cooking time accordingly.
Cook the noodles only halfway before turning off the heat and letting them rest to finish.
Cream of potato soup or cream of celery soup would both work well in this stovetop chicken and noodles recipe.
More Easy Dinner Recipes
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Chicken and Rice Casserole
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Creamy Crockpot Chicken
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Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Chicken and Noodles
Equipment
- Large pot
- Measuring cups
- measuring spoons
- whisk
Ingredients
- 4 cups chicken broth (32 ounces)
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 pounds boneless chicken breasts
- 1/2 cup butter
- 2 (10-ounce) cans cream of chicken soup
- 1 (12-ounce) bag egg noodles
Instructions
- Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.4 cups chicken broth (32 ounces), 1 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder
- Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.2 pounds boneless chicken breasts, 1/2 cup butter
- Shred the chicken with two forks; set aside.
- Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and return the chicken to the pot.2 (10-ounce) cans cream of chicken soup, 1 (12-ounce) bag egg noodles
- Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done
- Turn off the burner, keep covered, then let the pot rest until the noodles are done and the sauce has thickened.
Video
Notes
- The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.
- Don’t overcook the noodles: They’ll continue to soften while resting in the sauce.
- Use wider noodles: They hold up better in the creamy sauce than thinner ones.
- Good broth = good flavor: Homemade or high-quality store-bought broth makes all the difference.
I am about to make this recipe. What are your thoughts on adding fresh parmesan? Do you think the recipe already has enough flavor or will the parmesan add more flavor to the dish?
We think it’s plenty flavorful on its own but have had some readers love the addition of parmesan! It really depends on your preference. 😊
Is the nutrition facts for per serving? Or for the whole dish?
per serving!
This recipe was perfect! I used 4 chicken thighs instead of breasts as they are much more flavorful. I also added a G Washington powdered broth packet. I saved the skin from the thighs and crisped them in the air fryer for a snack later on! Yum!
Such a good idea! We’re so glad you were able to make the recipe work for you and enjoyed it, Eileen! Thank you for sharing. 😊
Everyone absolutely loved it. I will definitely add a little bit of onion next time for an added flavor. I did add broccoli and did one can cream of chicken and one can of cream of mushroom. It was delicious. Possibly sprinkle some Parmesan on it when it’s done till next time.
Thank you, Michele! We’re so glad you were able to make it work for you. 😊
Delicious. My husband has food allergies (soy) so no “cream of ….” soups for us. If anyone has the same issue, I substitute white sauce (melt 1/4 C. Butter in a small sauce pan, stir in 1/4 C. Flour, then add 1 C. Milk or chicken broth, stir till thick).
Thank you for the feedback, Sarah! We’re so glad you’re able to make it work for you.
Sarah, isn’t that just homemade cream sauce? Just canned soup have soy?
Can you use rotisserie chicken instead of fresh chicken.?
Sure!
Good. But I recommend more water, one can of cream of chicken and more salt
Thank you for the feedback!
Great meal, one pot. Easy to make.
Thank you, Joe!
Absolutely delicious!!!! I wish I would have used 3 lbs of chicken instead of 2 but my family likes their meals meaty 🙂
You can never go wrong with extra chicken! We’re glad you enjoyed it, Tiffany. 😊
Can you substitute cream of chicken for flour
We don’t recommend it! The dish would come out too dry.
This recipe looks absolutely delicious! I can’t wait to make this for my family tonight for dinner. 🤤
We hope you enjoy it, Angie!
Made this last minute for dinner tonite, loved it! Super easy and quick.Thanks for sharing! ❤️
We’re so glad you enjoyed it, Emily!
great!
This made an easy take-it to my sick friend! Thanks!
That’s so nice of you, Bonnie!
Super easy and really tasty. I cut up chicken and sautéed with onions and garlic in olive oil then started next step. Turned out great!
I have left over cooked chicken. Do I still need to do Step 2?
I just made this tonight and it was on point! It was super easy to make! I did add frozen peas and a little chopped onion and just used half the salt….yummmmmmmy! Definitely will make it again and again and again again and again. Thank you so much for sharing!