Chicken and Noodles Recipe

speckled bowl filled with one pan chicken and noodles.

Course: Main Course

Cuisine: American

Diet: Low Calorie

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 379cal

Author: Ashley Fehr

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!

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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

Instructions

Heat a large skillet over medium-high heat and add the oil.
Add the carrots, celery and onion and cook until the onion is translucent.
Add the garlic, Italian seasoning, salt, thyme and pepper and cook 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 an internal temperature of 165 degrees F is reached.
Remove chicken from the pan and shred. Keep warm.
Stir egg noodles into the pan and 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.
Taste and adjust seasonings before serving.

Video

Notes

Ingredients and Substitutions:

Vegetables: this is an easy recipe to customize based on your tastes! Feel free to swap the vegetables for ones you have on hand, just keep in mind that firmer vegetables (like our carrots, celery and onion) need to be added at the beginning of the cook time.

Seasonings: you can easily put a new twist on this chicken and noodles recipe by swapping out the seasonings. Try your favorite blend, taco seasoning or even Cajun!

Broth: I always start with low sodium broth and add salt as needed. If you're starting with salted broth, you may want to omit the added salt and season before serving.

Chicken: any boneless, skinless chicken will work here! You can also swap for another protein or omit and bump up the veggies for a meatless meal.

Noodles: I haven't tested this recipe with other types of pasta but it should work just fine! If you find you need more liquid, simply add a 1/4 cup here and there to cook the pasta to al dente.

Cream: any kind will work! Since we add corn starch, heavy cream is not necessary but it will give the richest flavor. Feel free to use whichever kind you have on hand.

Nutrition