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Chicken and Noodles made with tender chicken, buttery egg noodles, and a creamy sauce come together in one pot in under an hour! This creamy chicken and noodles recipe is perfect for busy weeknights, but it’s so good you’ll want to make it for Sunday dinner too.
If you love this creamy chicken dinner and want try a set-it-and-forget-it version, you’ll love this Crock Pot Chicken and Noodles too! And don’t forget everyone’s other favorite chicken and noodle recipe, Homemade Chicken Noodle Soup.
Why you’ll love this family favorite recipe!
Growing up in West Virginia, chicken and noodles were a staple on cold nights. My mom would let the noodles rest in the pot until they were tender and creamy, then serve them with warm Sour Cream Biscuits. One of my favorite homemade chicken noodles recipe!
Now I make the same comfort food dinner recipe for my family, and it brings back all those cozy kitchen memories.
- Simple ingredients, big comfort: Pantry staples are transformed into a bowl of cozy goodness.
- One pot = less cleanup: Everything cooks together for easy prep and fewer dishes to wash.
- Family friendly: My kids request this one on repeat—it’s picky-eater approved!
- Old-fashioned feel: This recipe tastes just like the one grandma would make when someone was under the weather.
Table of Contents
Chicken and Noodles Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Boneless chicken breasts – The raw chicken is cooked in the broth, adding lots of chicken flavor to the finished dish.
- Chicken broth – stock is fine, too, but keep in mind that stock is unseasoned, so you’ll need to add some extra salt.
- Butter – You can use salted or unsalted butter.
- Garlic powder – Minced fresh garlic cloves work too, but garlic powder makes this recipe even easier!
- Cream of chicken soup – Using condensed soup means there’s no need for all-purpose flour or fussing with making a roux.
- Egg noodles – I like thick egg noodles for this recipe because they hold onto that creamy sauce so well!
Variations
- Rotisserie chicken: Use pre-cooked shredded chicken to save time making this creamy chicken and noodles. (Here are my favorite ways to use rotisserie chicken.)
- Homemade sauce: Skip the canned soup and use a roux with milk and broth for a from-scratch sauce. Or make your own Homemade Cream of Chicken Soup with my easy recipe!
- Add some veggies: Add peas, carrots, or mushrooms for extra nutrition and color.
- Different noodles: Swap in homemade egg noodles, wide ribbon noodles, or even gluten-free pasta.
How to Make The Best Chicken and Noodles
- Cook: Stir together the broth, water, salt, and remaining spices in a large pot or large Dutch oven. Add the chicken breasts and butter to the pot. Cover and heat over medium heat until the broth starts to boil. Then, reduce the heat to low. Continue cooking, covered, for 30 minutes.
- Shred: Remove the chicken from the broth, and let it cool. Once it’s cool enough to handle safely, shred with two forks.
- Make the creamy sauce: Add the cream of chicken soup to the broth, and whisk until the mixture is smooth. Bring the liquid to a boil.
- Finish: Stir in the noodles and chicken. Once the liquid has come to a simmer, reduce the heat to medium and cover. Cook for 2 to 5 minutes or until the noodles are about halfway done cooking. Turn off the stove, and keep the pot covered until the noodles soften and the sauce thickens.
Serving Suggestions
At my house, we always serve this recipe with Southern green beans and homemade biscuits. My kids dip the biscuits into the sauce—it’s their favorite part!
- With buttery biscuits, French bread or dinner rolls to soak up the sauce.
- Alongside steamed broccoli, roasted vegetables, or air fryer Brussels sprouts for balance.
- Add a simple salad for a lighter contrast to this hearty dish.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze before adding noodles, if possible, to avoid mushiness. Store up to 2 months.
Frequently Asked Questions
Think of chicken noodles as the creamy cousin of chicken noodle soup. Instead of lots of broth, the noodles soak up a rich sauce that coats every bite. It’s heartier, thicker, and feels more like a main dish than a soup.
Yes! Wide egg noodles work best, but other pasta shapes will do. Just adjust the cooking time accordingly.
Cook the noodles only halfway before turning off the heat and letting them rest to finish.
Cream of potato soup or cream of celery soup would both work well in this stovetop chicken and noodles recipe.
More Easy Dinner Recipes
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Chicken and Rice Casserole
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Creamy Crockpot Chicken
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Need help with this recipe?
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Chicken and Noodles
Equipment
- Large pot
- Measuring cups
- measuring spoons
- whisk
Ingredients
- 4 cups chicken broth (32 ounces)
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 pounds boneless chicken breasts
- 1/2 cup butter
- 2 (10-ounce) cans cream of chicken soup
- 1 (12-ounce) bag egg noodles
Instructions
- Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.4 cups chicken broth (32 ounces), 1 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder
- Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.2 pounds boneless chicken breasts, 1/2 cup butter
- Shred the chicken with two forks; set aside.
- Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and return the chicken to the pot.2 (10-ounce) cans cream of chicken soup, 1 (12-ounce) bag egg noodles
- Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done
- Turn off the burner, keep covered, then let the pot rest until the noodles are done and the sauce has thickened.
Video
Notes
- The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.
- Don’t overcook the noodles: They’ll continue to soften while resting in the sauce.
- Use wider noodles: They hold up better in the creamy sauce than thinner ones.
- Good broth = good flavor: Homemade or high-quality store-bought broth makes all the difference.
This will definitely go in our regular rotation. I was even able to make it after my son’s basketball practice- so easy!
Easily adapted to gluten free by using Amish made gluten free egg noodles, Swanson gluten free chicken broth, and Walmart gluten free cream of chicken soup! We love it!
Thank you for sharing this recipe. I make this all the time. Although I cook a whole chicken in the crockpot first. Then I pick the chicken off the bones and use the broth from the chicken. I find the chicken is more tender that way. And homemade broth just adds the best flavor! Everything else I do the same except adding extra garlic powder and some onion powder.
Has anyone tried a little sour cream? Just wondering if a little tang would up the flavor a bit. Not that it needs it. I’m making this now for my granddaughter. My mom used to make it for me, and as a kid, I loved it. Thanks for bringing back a wonderful memory of my mom. I miss her so much.
Love this recipe!l
Easiest chicken and egg noodles dish EVER! Made this dish for my husband and hè loved it. He NEVER eat leftovers but he ate this dish for 2 days! He told me this was the best. This was the best and easiest recipe for me to feed to my Family and so glad I found this quick and easy delicious recipe! Thank you!
Thank you so much for such a kind review, Sandra! We’re so glad you enjoyed it. 😊
Can you use can chicken. Hope so would be a lot easier.
We wouldn’t recommend it as boiling the chicken imparts a lot of flavor!
Yes, you can use canned chicken.. that’s what l used when l made this recipe and it is also delicious, easier and doesn’t take as long tp make either.. UMMMMMM, ENJOY!
I put my own spin to it, instead of chicken breast, I used boneless chicken thighs as a substitute, and I also used extra wide egg noodles.
We’re so glad you were able to make it work for you, Pedro!