Sometimes, the simplest meals are the most satisfying, and this easy chicken and noodles recipe proves it. It’s cozy, hearty, and comes together in one pot, making it ideal for those nights when you want something warm and filling without spending hours in the kitchen.
The base of this dish is tender chunks of chicken, either freshly cooked or repurposed from leftovers. Pair that with wide egg noodles that soak up all the delicious flavors as they simmer in a savory broth, and you’ve got a comforting dish the whole family will love.
What makes this recipe especially appealing is how fast and flexible it is. You can start with a rotisserie chicken or cook your own diced chicken breasts or thighs. Then it’s just a matter of building a simple sauce using chicken broth, a touch of cream or milk, and basic seasonings like garlic, onion, salt, and pepper.
If you want to sneak in some extra nutrition, throw in a handful of frozen peas or chopped spinach toward the end of cooking. For a richer flavor, add a sprinkle of Parmesan or a handful of shredded cheddar. You can also adjust the seasoning with a bit of dried thyme or parsley to give it a homey touch.
This meal is a great alternative to canned soups or boxed mixes, it’s just as easy but far more delicious and customizable. Plus, it makes great leftovers. Store it in the fridge and reheat it for a quick lunch or dinner the next day.
Whether you’re feeding picky kids or looking for a quick meal to wind down after work, this easy chicken and noodles dish is the kind of recipe you’ll keep coming back to. It’s classic comfort food, made simple.
Ingredients
- 2 chicken breasts boneless, skinless
- 8 ounces egg noodles
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
- Meanwhile, season the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the chicken broth and bring to a simmer. Cook for 3-4 minutes until slightly reduced.
- Add the heavy cream and Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Slice the cooked chicken into strips and return to the skillet. Stir in the cooked egg noodles until well coated in the sauce.
- Serve the chicken and noodles garnished with chopped parsley.