Name: Chicken and Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon oil; 2 large carrots ((peeled and chopped)); 1 rib celery ((sliced)); ½ medium onion ((finely diced)); 2 cloves garlic ((minced)); 1 teaspoon Italian seasoning; 1 teaspoon salt; ¼ teaspoon dried thyme; ¼ teaspoon black pepper; 3 cups low sodium chicken broth; 2 boneless, skinless chicken breasts ((about 1 lb)); 4 cups dried egg noodles ((about 165 grams)); 1 cup cream ((any kind)); 1 tablespoon corn starch; 1 cup frozen peas

Chicken and Noodles is a 30 minute, one pan comfort food dinner with egg noodles, tender chicken breast and vegetables in a creamy sauce, perfect for easy family dinners!

large bowl filled with a fork and chicken and noodles.

Check out more of my favorite one pan chicken dinner recipes like One Pan Chicken and Rice, Teriyaki Chicken and Noodles, and Tuscan Orzo with Chicken!

This Chicken and Noodles Recipe is what I make when I want Chicken Noodle Soup vibes, but in a creamy, stick-to-your-ribs one pot pasta!

All you need are a couple of chicken breasts, broth, cream, egg noodles and a few basic veggies and seasonings. No cans of soup here!

You can use fresh chicken, leftover shredded chicken or rotisserie, swap the vegetables for what’s in the fridge and adjust the creaminess to fit what your family likes.

I don’t think I’ve ever seen my kids eat veggies so eagerly!

What others are saying:

This is such a tasty meal. We have frozen half as well for a second meal and it does ok as a reheat. It just takes a while to reach a safe temp and the crumbs on top don’t crisp up like when making it fresh, so maybe save that part for later if you plan to freeze it. Still really good fresh or from frozen. Amber

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Chicken and Noodles Ingredients:

ingredients needed for one pan chicken and noodles in bowls and plate.

Oil: Any neutral oil works here. I usually grab canola or avocado oil.
Carrots, celery, onion: Fresh is great, but you can use a frozen mirepoix mix to save chopping.
Garlic: Fresh minced garlic has the best flavor. Jarred minced garlic works if that’s what you keep on hand!
Low-sodium chicken broth: If you’re starting with salted broth, skip the added salt at first and adjust at the end.
Boneless, skinless chicken breasts: Any boneless, skinless chicken works! If you have 2 cups of leftover Instant Pot Shredded Chicken, Crockpot Shredded Chicken, or rotisserie chicken, you can use that in its place.
Dried egg noodles: I use traditional egg noodles from the pasta aisle, but another short pasta should work! You may just need a splash more broth if it absorbs too much.
Cream: Any cream works here, from heavy cream to lighter options, since the cornstarch does the thickening. Use what you have in the fridge!
Frozen peas: You can swap peas for corn, mixed veggies or another frozen vegetable you like.

How to make Chicken and Noodles:

This Chicken and Noodles recipe is a true one pan dinner that comes together right on the stovetop! Scroll down to the recipe card for full ingredient amounts and details.

Sauté the veggies until softened.
Stir in the garlic and seasonings.
Add the broth and chicken breasts.
Remove the chicken and shred it.
Stir the egg noodles into the broth.
Add cream, peas, and shredded chicken once the noodles have cooked.

chopped vegetables and spatula in frying pan. — Sauté the veggies until softened.

spices added on top of sauteed vegetables in frying pan. — Sauté the veggies until softened.

chicken breasts and broth added to black frying pan. — Add the broth and chicken breasts.

white cutting board with shredded chicken and forks on it. — Add the broth and chicken breasts.

noodles added to other ingredients in black pan. — Stir the egg noodles into the broth.

large pan with shredded chicken added on top of other ingredients. — Stir the egg noodles into the broth.

Tips for foolproof Chicken and Noodles:

Add the cream mixture at the end: Stir the cream and cornstarch in after the noodles are cooked so the sauce doesn’t thicken too early or catch on the bottom.
Keep the heat gentle once the cream goes in: A low simmer keeps the sauce smooth and helps prevent curdling.
Adjust the consistency: If the sauce thickens more than you like after sitting, stir in a splash of broth or cream when reheating to loosen it up.

large pan with wooden ladle and chicken and noodles.

How to store Chicken and Noodles:

Store in an airtight container in the fridge for up to 4 days. When reheating, I like to add a splash of broth or water to loosen the sauce, then warm it gently on the stove or in the microwave in short bursts, stirring in between!

Freezing is possible, but cooked egg noodles tend to soften more after freezing and thawing, so the texture won’t be quite the same.

If you do freeze it, use freezer-safe containers, leave a bit of room at the top and thaw slowly in the fridge before reheating with a little extra liquid!

Serving suggestions:

Chicken and Noodles is a well rounded meal all by itself! If you’d like to add more veggies to your plate though, consider a simple side dish like Air Fryer Broccoli or Roasted Green Beans, or some homemade Garlic Bread or Homemade Breadsticks if your gang is extra hungry!

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

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Variations and Substitutions

Extra veggies: Add corn, green beans, peas-and-carrots mix, mushrooms or chopped zucchini depending on what you need to use up.
Meatless version: Skip the chicken and bump up the veggies and peas for a simple, creamy noodle-and-veg skillet.
Seasoning swap: Swap the Italian seasoning and thyme for taco seasoning, Cajun seasoning or your favorite all-purpose blend for a totally different spin.

More chicken pasta recipes you’ll love:

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