Some days call for a no-fuss, cozy dinner that feels like home. That’s where quick chicken and noodles comes in. This dish delivers all the comfort of a classic chicken noodle casserole but comes together in a single pan, in less than 30 minutes.
It starts with cooked chicken, whether it’s leftovers from last night’s roast, shredded rotisserie, or a quick sautéed breast, whatever you have on hand will work. Combine that with egg noodles and a creamy, savory sauce and you’ve got a dish that tastes like it simmered all day.
The noodles cook right in the same pot with the broth, soaking up flavor while keeping cleanup minimal. A little butter, garlic, and onion create the base, and from there, you can add in simple pantry staples like cream of chicken soup or a quick homemade version made with broth, milk, and a touch of flour.
Feel free to make it your own. Toss in frozen peas or corn for a pop of sweetness, or stir in some spinach just before serving for a little green. Grated Parmesan or shredded cheddar can give the sauce extra richness and a hint of sharpness.
The beauty of this recipe is in its flexibility. It’s perfect for using up leftover ingredients, and it adapts easily to what you already have in your kitchen. You can even swap the egg noodles for another pasta or use turkey instead of chicken.
Quick chicken and noodles is the kind of recipe that becomes a go-to, simple, satisfying, and endlessly adaptable. It’s the answer to “What’s for dinner?” when you need something warm and filling, fast. Whether you’re feeding your family or meal-prepping for the week ahead, this easy one-pot meal delivers comfort without the fuss.
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.
This was super easy and delicious! My family loved it. Will definitely make again.
Simple ingredients, but somehow it tasted fancy! Bravo!
Made this tonight and it was honestly restaurant-level. The garlic + parmesan sauce is so creamy without being overly heavy. I did salt to taste and it came out perfect.
Quick and tasty.
Quick n easy. Yeah, I like it.
This sounds super simple! Gonna try it tonight. Thanks!
Chicken tastes like rubber… did I cook it too long?? 😕
Quick and easy! Perfect for a weeknight. I added some veggies.
I tried this recipe last night and it was sooo good! Adding the veggies was a smart move! 🍽️
Quick and delicious! I added some veggies to it and it turned out great. Will make again!
Solid recipe, but I found 6-8 minutes per side was a bit long for my chicken breasts (they were thinner). Next time I’ll start checking earlier so it doesn’t dry out.
Ummm I made it and the sauce kinda broke? Like oily bits on top. I think my cream was too hot or I stirred too late. Any tips?
I tried using light cream and it curdled a bit. Regular heavy cream is the move if you want smooth sauce.
Quick and easy but lacked flavor. Next time, I’ll add some veggies.
5/5, would eat again. The garlic simmer step makes a huge difference. I garnished with parsley and it looked restaurant-y lol.
Not bad, but it feels a little bland without parsley (or other herbs). Garlic amount is good though.
Totally agree—this is tasty but it definitely needs a fresh herb pop. I added parsley at the end and it made it feel way more “complete.”
Hmm I’m not sure. I think the parmesan + garlic is plenty, but parsley is still a good call. Maybe you just needed more pepper or a pinch of Italian seasoning?
Yummy! But I used spaghetti instead of egg noodles and it was still good!
To be honest, I ain’t a fan of chicken, but this was okay. Kind of creamy.
Didn’t work for me, my chicken turned out dry. Maybe I cooked it too long? 🤔
Chicken was juicy, noodles were tender—only thing is I ran out of garlic so I used garlic powder. I know, I know… it was okay though.
Honestly using garlic powder is totally fine if you’re in a pinch—still sounds like you nailed the juicy chicken and tender noodles! Next time you’ll get that fresh garlic punch, but “okay though” is still a win.
Isn’t this too creamy? I prefer my noodles less rich.
Tastes like a heart attack in a bowl, but I ain’t mad about it. Haha!
Wow! I added red pepper flakes and it was 🔥. The broth reduction step really helps. My kids ate it without complaining.
6-8 minutes per side felt like a lot for my pan—my chicken browned fast and then I had to finish it with the lid on. Taste was still great though.
Disappointed 😕 it was bland for me. I kept adding salt and pepper and still… just didn’t hit.
Bland??? I don’t get it. I made this and it was super rich. Maybe your chicken broth was low flavor or you didn’t let the sauce reduce long enough? Try adding a pinch of nutmeg or red pepper flakes too.
Oh no—sorry it didn’t hit for you 😕 I’ve found it needs a bit more garlic/Parmesan than the recipe says. Also make sure you *really* simmer the cream sauce until it coats a spoon, otherwise it can taste flat.
Honestly the ingredients are fine, but it didn’t wow me. The sauce was okay, but I felt like it needed more garlic or some spice (like red pepper flakes).
Chicken cook time confused me. 6-8 minutes per side sounded like it might be over/under depending on thickness, so I used a thermometer and it was fine. Recipe needs that note.
I messed up step 1 and didn’t drain well enough—ended up watery. Still edible, but the sauce didn’t coat like the picture in my head.
Just made this, my whole kitchen smells amazing! Can’t wait to dig in! 😍
You forgot the peas! That’s a MUST for chicken noodles! Otherwise, it was okay.
I dunno, seemed a bit bland to me. Tried adding some spices but still not my favorite. Maybe I’ll experiment more next time.
This was fantastic! Quick and easy, perfect for a weeknight dinner. Definitely adding it to my rotation!
Sounds nice, but is it really that easy? I tried it before and it didn’t turn out as good.
I’m glad you loved it! It’s a lifesaver for busy nights. I sometimes add some veggies too!