Chicken and Noodles Recipe

Creamy chicken and noodles made in one pot with tender chicken, egg noodles, and peas — ready in about 30 minutes for an easy, comforting dinner

4 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Equipment

Ingredients

2 Tablespoons butter
½ medium onion chopped
2 cloves garlic minced
2 cups chicken broth
½ cup heavy whipping cream
10.5 ounces cream of chicken soup (1 can)
12 ounces uncooked extra wide egg noodles
2 cups cooked shredded chicken
½ teaspoon salt
½ teaspoon ground black pepper
1 cup frozen peas

Instructions

In a Dutch oven or large pot, sauté the onion in the butter for 4-5 minutes over medium-high heat.
Stir in the garlic and cook for 30 seconds or until fragrant.
Add in the chicken broth, heavy cream, and cream of chicken soup. Stir until combined and increase the heat to high.
Bring mixture to a boil then add in the egg noodles, stir to combine. Turn the heat down to medium to maintain a rapid simmer not a boil. Cook for 10 minutes, uncovered, stirring often.
With two minutes of cooking time left stir in the chicken, salt, pepper and frozen peas and let it warm through. Serve immediately.

Notes

Fridge: Leftover creamy chicken and noodles can be stored in an airtight storage container for 3-4 days. Make sure the dish cools completely before transferring it to the fridge. However, keep in mind that the longer you store chicken and noodles, the more liquid the noodles will soak. When you reheat it, there may not be much sauce left.

Freezer: I do not recommend this dish because it has a cream based sauce.

Dump the leftovers into a pot and reheat on the stovetop. If the noodles look a little dry, then add a splash or two of heavy cream to help reconstitute the sauce. You can reheat leftovers in the microwave as well, it just may not keep the same texture.

Nutrition

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