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.