Chicken and Noodles Recipe

This easy Chicken and Noodles Recipe features egg noodles, shredded chicken and a medley of veggies all held together by a creamy sauce. It’s a one pan recipe that my family regularly requests. Everyone loves this weeknight dinner recipe!

Check out more of my favorite one pan chicken dinner recipes like Teriyaki Chicken and Noodles, Tuscan Orzo with Chicken and Chicken Meatballs with Orzo.

One Pot Meals are the best, especially when they feature ingredients like shredded chicken and egg noodles!

Essentially, this Chicken and Noodles Recipe takes a lot of what you love about classic Chicken Noodle Soup and turns it into a creamy pasta dinner.

Tender bites of egg noodles and shredded chicken are tossed with celery, carrots and peas in the best creamy sauce! The sauce is made deliciously with cream and cornstarch to achieve the best thick consistency.

Oh, and we of course can’t forget the garlic and seasonings that really make the whole dish sing! There’s a whole lot to love about this quick and easy one pan dinner recipe.

Why we love this Chicken and Noodles Recipe:

• One Pan: Easy to make and easy to clean when I’m all done? Yes, please! I love when dinners come together all in one pot/pan.
• Hearty: The chicken, veggies and noodles really hit the spot when you’re hungry. This is a dinner that doesn’t leave you wanting for more.
• Versatile: There are plenty of ways you can shake up this dinner recipe and still keep it tasty! Scroll down to see some of my recommended variations to try.

Chicken and Noodles Ingredients Needed:

• Chicken – Chicken breasts are my favorite, but any other boneless, skinless cut of chicken will also work well. If you have leftover Instant Pot Shredded Chicken or Crockpot Shredded Chicken, you can use that in its place. Or, omit it entirely and enjoy a vegetarian dinner.
• Egg Noodles – While I haven’t tested this recipe with any other type of noodle, you are welcome to try it! Keep in mind that different types of pasta may require more cooking liquid and different cook times.
• Cream – Any kind will work. Heavy cream is my favorite because it creates the richest flavor. However, since we’re using cornstarch to thicken it, you can really use whatever kind you happen to have on hand.
• Chicken Broth – I always recommend getting low sodium broth so you can control the exact amount of salt in the dish.
• Vegetables – A classic medley of celery, onions, carrots and peas create the best combo of flavors and textures. Feel free to toss in more veggies if you want to!
• Cornstarch – This is used to thicken the creamy sauce.
• Garlic – Feel free to toss more in if you want a more pronounced garlicky flavor.
• Seasonings – Italian seasoning, thyme, and a little salt and pepper give the best flavor to this chicken and noodles recipe.

How to make Chicken and Noodles

Take a quick look at how easy this one pan dinner recipe is! For more information about ingredients and the step by step instructions, scroll to the bottom of this page to view the recipe card.

• Heat a skillet over medium-high heat and add oil. Add the carrots, celery and onions and sauté until the onion is translucent.
• Then, stir in the garlic, Italian seasoning, salt, thyme and pepper and cook for just 1 minute.

• Add the broth and chicken breasts and bring to a simmer. Cover and reduce heat to medium. Cook for 10-12 minutes until the chicken reaches 165°F.
• Remove chicken from the pan and shred with two forks.

• Stir egg noodles into the pan. Bring back up to a simmer. Cover and cook for 10 minutes or until al dente.
• Whisk together cream and corn starch, and stir into the noodles with the peas and the shredded chicken.

Variations and Substitutions

• Change up the veggies: Feel free to swap the veggies for any that you have on hand. Keep in mind that firmer vegetables (like the carrots, celery and onion already in the recipe) need to be added at the beginning of the cook time so they soften.
• Swap the seasonings: You can definitely put a new twist on this chicken and noodles recipe simply by swapping out the seasonings! Try your favorite blend like taco seasoning, Cajun, or whatever else sounds good to you.

How to store Chicken and Noodles

Store chicken and noodles in the fridge for up to 4 days. Just make sure to keep it all in an airtight container so it stays fresh!

When it comes time to heat it up, add a splash of broth or water and only do so in 30 second intervals (or less). You don’t want to scald the cream sauce.

Can I freeze chicken and noodles?

It’s possible, but —

Here’s the deal – cooked egg noodles are best enjoyed fresh or reheated from the fridge. Once they’re cook, frozen, and thawed, they don’t really have the same consistency anymore. They will be softer and a bit less appetizing.

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!

More Chicken Pasta Recipes You’ll Love!

• Tuscan Chicken Pasta Bake
• One Pot BBQ Chicken and Bacon Pasta
• Chicken Alfredo Bake
• Instant Pot Italian Chicken Pasta