The moment this chicken and noodles hits the table, the kitchen fills with a rich, buttery aroma and tender chicken ribbons swimming in silky sauce.
I love making it on Sunday evenings or when friends drop by unexpectedly, because it is simple to prepare yet feels special and comforting.
SaveOne steaming spoonful reminds me of family dinners at my grandma’s house, and it quickly becomes a trusted weeknight favorite in my kitchen.
Chicken And Noodles Recipe
Ingredients
Main Ingredients
For Extra Flavor and Color
Instructions
- Cook the noodles
Bring a large pot of salted water to a boil, add the noodles, and cook according to package instructions until al dente. Drain and set aside, tossing with a little butter to prevent sticking.
- Brown the chicken
In a large skillet, melt the butter with olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6 to 8 minutes. Remove chicken to a plate.
- Sauté aromatics
In the same skillet, add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the broth
Pour in the chicken broth, add the thyme and bay leaf, and scrape the bottom of the pan to lift any browned bits. Bring to a gentle simmer and let it reduce slightly for deeper flavor.
- Add dairy and sauce
Stir in the heavy cream or half and half, season with salt and pepper, and let it warm through until the sauce looks glossy and smooth.
- Combine ingredients
Return the chicken to the skillet, add the thawed peas and carrots, and toss to coat. Let it simmer for 2 to 3 minutes so the vegetables soften.
- Add noodles
Stir in the cooked noodles and gently fold until everything is evenly coated with the creamy sauce. Taste and adjust seasoning as needed.
- Finish and rest
Remove the bay leaf, sprinkle with chopped parsley if using, and let the pan sit off heat for a minute before serving to let flavors meld.
- Serve immediately
Ladle the chicken and noodles into warm bowls and enjoy right away while the sauce is luxuriously creamy.
Substitutions and variations
- Use whole wheat or gluten free noodles instead of regular egg noodles
- Swap the chicken thighs for breasts if you prefer richer flavor
- Replace heavy cream with coconut milk for a lighter, dairy free option
- Add a pinch of red pepper flakes for a gentle heat
- Use vegetable broth and skip chicken for a vegetarian version
Chloe's tips
- For richer flavor, use a mix of chicken thighs and breasts
- If the sauce thickens too much, thin it with a splash of chicken broth or milk
- Cool leftovers quickly and store in the fridge for up to 3 days
- Reheat gently on the stovetop and add a little cream to refresh the texture
- Make it in a slow cooker by browning the chicken first, then simmering sauce and noodles separately for best results
How to store it
- Refrigerate in an airtight container for up to 3 days
- Reheat on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce
- Avoid freezing if you want to keep the noodles tender
Serving suggestions
Serve this chicken and noodles in shallow bowls to highlight the glossy sauce and tender chicken.
- Top with extra parsley for a fresh pop
- Pair with a simple green salad and crusty bread
- Add a squeeze of lemon for a bright lift
Frequently asked questions
Can I use leftover roasted chicken?
Absolutely, shred or chop the leftover chicken and add it in place of raw chicken to save time.
Why is my sauce too thin or too thick?
If too thin, simmer a few minutes longer or mix 1 tablespoon of cornstarch with cold water and stir it in. If too thick, add a splash of chicken broth or milk while stirring.
Can I make this dairy free?
Yes, use full fat coconut milk or a good plant based creamer and choose a dairy free butter and noodles.
Let's get cooking!
This chicken and noodles recipe is a dependable classic that is easy to customize and always comforting, so keep it in your back pocket for weeknight dinners and cozy weekends alike.
