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This chicken and noodles recipe is a time-saving family meal that’s made all in one pot in just 30 minutes! It has tender chicken and buttery egg noodles all smothered in a creamy sauce.
You may also like my Easy Chicken Noodle Casserole or Chicken Tortellini Soup next.
Why you’ll love it
Everyone loves an inexpensive yet cozy dinner, and there’s definitely no shame in opening up a can of soup every so often as a shortcut to help a recipe along. This homestyle creamy chicken and noodles is a stovetop classic that feeds hungry mouths with minimal effort.
This has the ultimate savory sauce that takes all the best flavors from Chicken Noodle Soup and basically concentrates them into one saucy, creamy noodle dish. Just a handful of pantry ingredients combine in this comforting meal, and using leftover or rotisserie chicken makes it that much more convenient!
What you’ll need
- Butter – for sautéing
- Onion – you can use whichever variety you have on hand, but our kitchen likes sweet (Vidalia) onions best
- Garlic – for savory goodness. Use even more if you’re a big fan
- Chicken broth – to add depth and richness to the sauce
- Heavy cream – it adds texture and luxuriousness
- Cream of mushroom soup – condensed soup is a tried and true shortcut
- Egg noodles – use extra wide (broad) egg noodles for best results. You’ll find them in the dry pasta aisle at the grocery store.
- Chicken – use any leftover cooked chicken you have, like from a Roast Chicken, or buy rotisserie
Helpful tips
- As with any one pot meal, use recipe timing as a guideline and adjust as needed since pots and stoves can vary. If liquid levels are getting low before the pasta is cooked, add a little more chicken broth or cream and/or reduce the heat, and if there’s too much liquid, simply cook it for a bit longer.
- Sensitive to salt? You may want to use reduced sodium versions of chicken broth and the condensed soup.
- I have not tested swapping the cream for something else. It adds richness and helps the sauce have a thicker texture, so I’d use caution against using something lower fat like half-and-half or milk.
How to make chicken and noodles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large soup pot or Dutch oven, sauté the onion in the butter until softened. Stir in the garlic. Add in the broth, heavy cream, and can of condensed soup. Stir until incorporated, and increase the heat.
Once boiling, add in the egg noodles. Give it the occasional stir as it simmers and cooks the noodles while reducing the sauce. Add in the chicken and warm it through. Season with salt & pepper, and garnish with chopped fresh parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use this garlic press to quickly mince it since you don’t even need to peel the cloves.
- Here is the Le Creuset Dutch oven I use, and this budget-friendly Lodge Dutch oven is also a great option.
- Butter is super easy to measure out with this butter dish that has measurement markings right on it.
Substitutions and variations
- You could add some finely chopped veggies for some color. Try frozen peas and carrots and/or corn, or throw in a couple handfuls of fresh spinach towards the end of cooking time.
- If you’re not a fan of cream of mushroom soup, swap with cream of chicken or cream of celery or even condensed cheddar soup.
- Want it to be cheesy? Add in a cup or so of grated cheddar or some freshly grated parmesan!
- If using a different kind of pasta, be mindful that cooking time and/or liquids may need to be adjusted.
What to serve with chicken and noodles
- It’s a great complete meal in itself, but I wouldn’t say no to pairing it with a slice of Extra Cheesy Garlic Bread for all-out comfort food. A dinner roll works too.
- For something lighter, try a side salad with mixed greens, your favorite veggies, and my Olive Garden Salad Dressing or Homemade Ranch Dressing.
Leftovers and storage
- Leftover chicken and noodles will last 3-4 days in the fridge in an airtight container, but keep in mind the pasta will soften up and soak up the sauce over time.
- Reheat leftovers on low heat. Either the stove or microwave works.
- I don’t recommend freezing leftovers. Creamy sauces and pasta usually don’t hold up well after thawing.
If you want to leave a review, talk to me in the comments below! You can always tag me #saltandlavender on Instagram as well with your S&L creations.
Easy One Pot Chicken and Noodles
Ingredients
- 2 tablespoons butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1/2 cup heavy/whipping cream
- 1 (10.5) ounce can condensed cream of mushroom soup
- 3 cups uncooked egg noodles extra wide size
- 2 cups cooked chicken I used rotisserie
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
Instructions
- In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.
- Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
- Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.
Notes
- Pots and stoves can vary so timing may need to be adjusted. If the noodles aren’t yet cooked and the liquid level is getting too low (like they’re in danger of sticking and burning), turn the heat down and/or add a splash more broth or cream. If there’s too much liquid, cook for a little longer.
- You may want to use low-sodium versions of the cream of mushroom soup and the chicken broth if you’re sensitive to salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Hi trying this recipe tonight for dinner. It looks very easy simple and sounds delicious. Thank you for putting this on your site.
You’re very welcome, Becky! Hope you enjoy it. Let me know! 🙂
Very nice easy recipe. I thought it was very good comfort food. I poached chicken breasts in broth, then used that broth in the dish. I used Cream of Chicken instead of Cream of Mushroom. Just a personal preference. I also added some rubbed sage to the soup/broth/cream mixture, for some added flavor. I thought the fresh parsley was a really nice addition. I liked the brightness of the parsley in contrast to the creaminess of the sauce. Very yummy!
I’m so glad it was a hit, Liz!!
Delicious! I was not sure how much was 3 cups of dry egg noodles would be so I used a 12 oz bag, which ended up needing 4 cups of chicken stock.. I added more cream to keep the balance.
So glad it worked out, Kim! I just put the uncooked noodles in a measuring cup – that is how I measure them out.
Want to make this but wondered if veggies could be added? I have frozen peas and carrots to use up
Yes I think you could easily add those in. 🙂
Another SPECTACULAR meal!
Thanks so much, Kerry!! 😀
Stop with the ads. I’ll stop using your recipes like everyone else if it continues. It’s very much a distraction.
Hi Will! Three people work full-time on this website to bring you and millions of other readers FREE recipes. The ads pay our salaries. I am not sure how you think the internet works, but tested recipes with success tips and professional photography do not just magically appear. You can feel free to go to a different website if this one bothers you, but I think you’ll find all quality recipe sites either have ads or a paywall. I somehow don’t think you would be too happy if I suggested you work for free.
Better response would have been “Will, we appreciate you visiting and hear your concerns. We rely on ads to continue to produce the recipes you love. We are sorry they get in the way sometimes, but we have tried our best to provide you the yummy goodness… with a little fillers. If in the future you click the button at top that says go to recipe” (oh wait, I don’t think you have that), “you can go directly to what the recipe entails.. though you may miss out on the good stuff! Good luck and let us know how it turned out.”
Reading your response as a first time reader concerned me, it seemed harsh, but I know there is a learning curve and I respect a new learner in this platform!
Hi Marilee. I do have a jump to recipe button. I think my response was very measured given the tone of Will’s comment.
Natasha, you go girl!!! Well done considering his rude comment
Thank you, Peggy!! 😀
I agree!
Thank you for your hard work, and your helpers too!
I very much appreciate you all!
🧡
Thank you, Pamela!!
Marilee, as great as it is for you to take lead of customer service while also on your first visit to this site, it’s not okay to normalize rude behavior like this whatsoever. And, there is a jump to recipe button.
Will, you are as clueless as you are entitled. I’d say take your free recipes and run, before we all have to pay a subscription fee because of people like you.
This was such an easy meal to make for a lazy Sunday. I always grill some boneless chicken for the week for salads so having that on hand made it even easier. I added more broth than what it called for. As it sat, it got a little thicker, but it made a nice sauce for some warm, crusty French bread. Will keep as one of my favs.
Very happy it’s a new favorite in your home, Traci!! 🙂
It’s lunch time for me and my college student. I had 1 uncooked chicken breast and egg noodles. I wanted anything but casserole. I cut up the chicken breast in bite size pieces, fried it up with salt & pepper in 1tbsp avocado oil. I put the chicken aside. Instead of onions I had a small can of mushrooms I saute then add the garlic. I didn’t have heavy cream. I was afraid that the whole milk wouldn’t be thick enough so I added cream cheese to the milk (making half cup). I added a cup of frozen peas at the end and it made this dish perfect. I liked that I could just grab a can of cream of chicken soup to make this quick lunch. And I did mostly rapid boil so the cream wouldn’t be too thin. It worked out.
Oh my goodness! So delicious! I subbed the cream for 2% milk and added mushrooms. I wish I had thought to get some bread for it. Fantastic, so glad I found this. One pot, simple ingredients that are usually in your cupboards.
I’m so glad you enjoyed it!! 😀
Thank you Natasha for this easy wonderful recipe. I added a out two cups of frozen mixed veggies to this . It is a keeper !
You’re very welcome, Lisa!! 😀
So easy! And so delicious!!
Thank you, Kayla!!