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.
I don’t think it turned out very flavorful. Maybe I added too much cream?
1 minute garlic is too short, burned mine instantly lol—maybe my pan was too hot. Flavor was ruined, sadly.
Delish but I added some veggies like peas and carrots and it turned out great. Healthy twist! 🙂
That’s awesome! I love adding veggies for extra flavor and nutrition. Peas and carrots are a great choice!
The instructions say garnish with chopped parsley but there’s no parsley in the ingredients list. I used dried herbs and it tasted different, so just add parsley!
This recipe was super easy! My kids loved it, and they are picky eaters. Will make again! 😊
I’m so glad to hear that! This recipe really is a hit with kids. 😊
This is too much for me, I don’t like noodles that much. Maybe rice would be better?
I totally get it! Rice would be a nice alternative. You could just use the same sauce with it. Give it a try! 😊
Noodles are the best tho! 😤 But I guess rice could be okay if you really can’t handle noodles.
Yum! I added some peas and carrots for a bit of color. Will make again!
Not sure about the heavy cream amount—felt kinda rich. Also, I cooked the noodles and they got a bit soft, but that’s probably on me. Flavor was good regardless.
It was okay, but too much cream for my taste. I think I’ll try it with less next time.
I can see how cream can be too much for some. Maybe try adding some veggies next time for balance!
Less cream? Isn’t that like eating ice cream without the ice? Just saying!
I don’t know about the heavy cream, it felt too rich for my taste. Maybe try half of it next time.
This was sooo good! My kids loved it!
My kids would never eat chicken! They only want pizza lol.
I’m glad your kids liked it! It’s such an easy meal for busy nights.
This recipe is awesome! So creamy and full of flavor. My kids loved it too! Will make again.
I tried it and accidentally burned the chicken. I think I need more practice, but the sauce was still good!
Quick and delish! Love how it all comes together. Will make again for sure!
The instructions were clear, but mine turned a little too thick after the cheese—next time I’ll add a splash more broth/cream. Still delicious though.
That sounds exactly like a broth/cream ratio thing—after the Parmesan it can thicken fast. A splash more broth or cream next time should fix it. Glad you still enjoyed it!
Hmm I feel like mine never thickens that much—maybe you cooked the sauce too long in step 4? I’d try keeping the simmer really gentle and not reducing past “slightly.”
I’m not a fan of heavy cream in my pasta dishes, felt too rich.
This is comfort food, but honestly it’s a lot of butter + heavy cream… I felt guilty eating it (worth it though).
Totally get that “guilty but worth it” feeling 😄 The cream + butter does make it extra cozy. I usually add a little extra broth when I want it less rich.
Honestly… I love comfort food but that much heavy cream sounds like way too much. Could you use milk or Greek yogurt instead so it doesn’t feel like butter soup?
I’m skeptical about “quick” with 6–8 minutes per side… like okay maybe if your chicken isn’t thick. Also 8 oz noodles felt a bit much for 2 breasts in my pan.
This was super easy and delicious! My kids loved it!
Quick and easy dinner! Love the flavor, made it with some leftover chicken. Yum!
Question: do you really only cook the garlic 1 minute? I burned mine a little, and the whole pan smelled angry 😅 but I added more broth and saved it.
Wait, can you use any pasta? I had spaghetti, and it did not taste great. 🤷
This was super easy to make and tasted amazing! My family loved it. 5 stars for sure!
I don’t even like chicken but I tried this and wow! So creamy!
This is dangerously easy. Creamy sauce clung to the noodles perfectly, and the garlic flavor actually comes through. I used shredded rotisserie chicken once too—still great.
Too greasy! I think the butter and heavy cream is too much for us!
Why do we need heavy cream? Seems unnecessary.
I think it’s just to make it fancy. You could probably leave it out, right?
Heavy cream makes the sauce rich and creamy. You’ll see once you try it!
Mmm, chicken and noodles. So good! 😋
This recipe looks amazing! Can’t wait to try it. Chicken and noodles are the best combo. 😍
Looks good, but I don’t know about adding cream. Seems too rich for me. 🤔
I don’t usually like egg noodles, but these were great in the sauce. Next time I might add peas or spinach for color.
WOW, this was delicious! The creaminess is amazing. Just like restaurant quality!
I’m glad you enjoyed it! It’s one of my favorites too! 🍽️
Not bad but I thought it needed more seasoning. Also the sauce felt kinda bland till I added extra salt. Would make again, but I’ll doctor it.
I like the concept, but the amount of cream felt like overkill. Next time I’d do 3/4 cup heavy cream and maybe a touch more broth so it isn’t as rich. Still tasty.
Totally agree—1 cup heavy cream is pretty rich for this. I’ve cut it to 3/4 cup before and it still comes out creamy without feeling heavy. Great note on adding a bit more broth too!
Yummy and super easy! A total thumbs up from me. 😋
Followed the recipe but my chicken was dry. What did I do wrong?
Maybe try cooking the chicken a bit less next time? Overcooked chicken can get really dry. Good luck!
Idk, but did you check the temp of the chicken? Should be about 165°F to be juicy! Just a thought.
Quick and easy recipe, but my chicken dried out. Maybe more butter next time?
Good flavor, but my chicken took longer than 6-8 minutes per side (thicker breasts). Still tasted great—just don’t rush it.
Thanks! Totally agree—thicker breasts usually need more than 6–8 min/side. I’ve done it around 10 min/side depending on thickness, and it comes out perfect. Glad you still loved the flavor!
Made this for dinner and my family devoured it. No complaints, no leftovers. I did use black pepper “generously” so maybe that helped lol.
Pretty good, but my chicken took longer than 6-8 minutes per side (thicker breasts). Once I simmered the sauce a bit more it thickened nicely though. Would make again.
Totally agree—thicker breasts definitely need longer than 6–8 min/side. I usually go by temp instead of time (165°F) and it saves a lot of hassle. Glad the extra simmer helped the sauce!
Ew, what is this? Too much garlic & the chicken was rubbery. Never making this again. 🤢
I don’t know what you did, but mine turned out great! Maybe try less garlic next time?
Made this tonight—so creamy and comforting. The garlic + Parmesan combo is perfect, and it really is quick. I used penne because that’s what I had, and it still worked.
Sounds good, but quick question: do you really need heavy cream? I’m trying to lighten it up—could I use milk or half-and-half without it getting weird?
I made it with penne too—totally agree it’s still super creamy. I also added a pinch of red pepper flakes and it was 🔥.
I dunno, didn’t turn out as good as i expected. The sauce was too heavy for my taste.
Really enjoyed this! Used fresh herbs instead of parsley – made it pop!
This was a hit with my family! So creamy and delicious. Will make again!
Took me longer than 30 min but still worth it. Chicken was juicy!
It was okay, but I wish it had more flavor. I added some spices and it helped a little.
Tasted really good! My little ones loved it too! Thanks for sharing!
So glad to hear that! Always nice when the kids enjoy dinner. 👍
Why do you cook the chicken in butter? Seems unhealthy. I used olive oil instead.
Made this for weeknight dinner and everyone went back for seconds. The garlic + cream reduction is doing the most.
Made this tonight and it was honestly so comforting. The garlic + cream sauce came together super fast, and the parmesan made it taste restaurant-y.
This was super easy and tasty! My kids loved it. Will definitely make again!
meh. Kinda boring for me. Needs more seasoning or something—like, at least more pepper or herbs.
This tastes like Olive Garden-ish comfort food. Easy weeknight dinner, minimal cleanup. My family asked for it again.
I followed the recipe but it turned out kinda bland. Needs more seasonings.
I had the same issue! I added some Italian herbs and it made a big difference. Maybe try that next time?
Bland? Nah, it was fine for me. Maybe you just like more spices? Every1’s taste is different.
I don’t usually cook chicken breasts this way; mine took longer than 6-8 minutes per side. Once it was done, the sauce was great and the noodles held up.
I don’t know why but the noodles turned out mushy. What did I do wrong? 😩
Honestly I just used spaghetti cause that’s what I had, but still tasted okay!
I followed it pretty closely and it was a win. Next time I might add a pinch of nutmeg just because cream sauces love that.
I added some vegetables and it made it bettah. Carrots and peas work great!
LOL, I forgot the garlic 😅 but it still was alright. Next time I’ll remember it!
Just okay. I expected more flavor. Maybe some veggies would help?
I get what you’re saying! Adding some bell peppers or spinach could really jazz it up. Give it a try next time!
Veggies? Nah, I like it just the way it is. Sometimes less is more! 🍜
I followed it exactly and it turned out creamy and not greasy. My kids actually asked for seconds, so that’s basically a win.
Followed it pretty closely, but my sauce turned a little thick too fast. Next time I’ll reduce the heat and maybe add a splash more broth/cream. Still tasty though!
Yum! Definitely a keeper. My husband was impressed.
Why do you put cream in a noodle dish? It should be broth only! This ain’t pasta!
I love the cream! It makes it so rich and delicious. Perfect for a cozy dinner!
I don’t know man, this seems too simple. It’s just chicken and noodles, right? Are we missing something?
It’s all about the flavors! Simple doesn’t mean boring. The cream and parmesan will make it rich and nice! 🧀🍗
The parmesan step is key. Mine didn’t fully melt at first (kept clumping), but once I whisked and lowered the heat it smoothed out. Comfort food win.
Quick chicken recipe? More like quick to the trash! Don’t follow this.
I actually made this and it was pretty good! Simple and tasty, loved the creaminess.
Man, this ain’t it. Too much cream for my taste. I prefer my chicken dry and bland, at least it don’t taste like this mess!
The flavor is nice, but it was a little too salty for my taste. I’d reduce the salt next time or use low-sodium broth.
Yum! Could this be made with tofu instead of chicken? Trying to go vegetarian!
Absolutely! Tofu could totally work as a chicken substitute. Just make sure to press it and maybe marinate it for some extra flavor! Good luck on your veggie journey!
Whats chicken broth? Can I just use water? I’m gonna try!
Made this tonight and it was seriously comforting. The sauce came together super fast and the parmesan made it taste fancy. I added a little extra garlic—no regrets.
Can confirm: garlic + cream + parmesan is a cheat code. I used whole milk instead of heavy cream and it still worked, just slightly thinner.
Yes!! Garlic + cream + parm really does make everything taste fancy. I’ve done this with half-and-half before and it came out great too—just like your note, a little thinner but still super flavorful.
Hmm, I wouldn’t call it a “cheat code” unless it thickens enough—whole milk usually splits or stays watery for me. Did you simmer it longer in step 3/4 to reduce the broth/cream?
Not bad at all. I followed steps exactly, but I used low-fat cream and it split a bit. If you’re doing substitutions, just watch the dairy.
My kids didn’t like it, too creamy for them. I think they prefer less sauce.
So easy! I forgot to garnish with parsley and it still tasted great. Will definitely make again.
Ugh, this looks too complicated. I’ll stick to my microwave meals. 😩
Not gonna lie, I was skeptical about “quick” chicken and noodles. But it was ready faster than I expected and tasted like it took longer.
“Quick” is right, but I think my chicken took longer than 6-8 min per side (thicker breasts). Still came out good though—could’ve used a tiny pinch more salt. Not bad!
I was skeptical too, but wow—so creamy and the noodles actually hold up. Mine was done faster than expected and it tasted like comfort food that simmered longer.
The instructions are clear, but I found the sauce a little thick. I added splash more broth and it fixed it immediately.
Yes!! Thick sauces happen if the broth reduces too much—your quick fix makes perfect sense. Next time I might add the broth a bit more gradually or simmer just until it lightly coats a spoon.
Pretty good, but I think 6-8 minutes per side for the chicken might be off depending on thickness. Mine got a bit dry, so next time I’ll check with a thermometer.
Yeah, thickness totally changes the cook time. Checking with a thermometer is the move—165°F in the thickest part and you won’t end up dry. Good call!
6-8 min per side sounds too long to me—mine was browned way before it was cooked lol. I might try lower heat or thinner chicken next time. Thermometer saves you from guessin’.
The sauce turned out a little too thick for my taste. Next time I’ll add a splash more broth/cream so it’s looser like a true noodle sauce. Still tasty though!
Not bad, but I wasn’t feeling it. The parmesan flavor was strong (in a good way at first) then got a bit one-note for me.
This is mid. Like, it’s fine, but nothing wow. Parmesan is doing all the heavy lifting.
Pretty good, but I think 6-8 minutes per side for chicken breasts depends on thickness. Mine took longer, so I’d suggest cutting into thinner cutlets or checking with a thermometer.
Super comforting and honestly really fast. The sauce turned out silky and not too salty—just perfect with the parmesan.
This is fire 🔥. I used dried parsley and it worked anyway.
Love hearing that! 🔥 Dried parsley usually works fine since it’s all about adding it at the right time—next time I’d probably add it with the garlic or during the simmer so it blooms more.
The sauce got kinda thick by the time I served it. I think I reduced the broth too long—should’ve warmed everything together instead of simmering extra.
I forgot to salt the water for the noodles and it still came out okay. Flavor was slightly muted, but the sauce helped. Would make again.
Made this tonight and it was gone fast. The sauce is super creamy without being heavy, and the garlic flavor really comes through. I used a little extra parmesan and it was perfect.
Not gonna lie, I expected more “noodles” flavor. Also, I cooked the noodles in too much water I think? They turned out a little soft. Sauce was good, chicken was fine.
I’m skeptical about cooking chicken breasts whole in a skillet and then adding noodles—seemed like it might get dry. But it didn’t! I was pleasantly surprised.