Chicken and Noodles Recipe
This easy chicken and noodles recipe is pure comfort food — creamy, hearty, and ready in 30 minutes. Perfect for cozy weeknight dinners!
Ingredients
- For the Base:
- 2 tablespoons butter – Adds richness and helps create a velvety sauce.
- 1 tablespoon olive oil – Prevents the butter from burning and adds depth.
- 1 small onion diced – For that sweet, aromatic base flavor.
- 2 medium carrots diced – Adds natural sweetness and color.
- 2 celery stalks diced – Essential for that classic chicken flavor.
- 3 cloves garlic minced – Because garlic makes everything better.
- For the Chicken & Sauce:
- 2 large chicken breasts about 1 pound – Boneless, skinless, cooked and shredded. Rotisserie chicken works great too.
- 4 cups chicken broth – The heart of the dish; use good-quality low-sodium broth.
- 1 cup milk or heavy cream – For that creamy luxurious texture.
- 2 tablespoons all-purpose flour – To thicken the sauce perfectly.
- 1 teaspoon salt or to taste – Adjust based on your broth’s saltiness.
- ½ teaspoon black pepper – Adds just the right warmth.
- ½ teaspoon poultry seasoning – Brings a cozy herby depth.
- ¼ teaspoon garlic powder optional – For extra flavor.
- For the Noodles:
- 8 ounces egg noodles – The star of the show. Cooked until tender.
- Optional Garnish:
- Fresh parsley – For color and a touch of freshness.
- Grated Parmesan cheese – Adds a little savory pop on top.
Instructions
- Cook the Noodles
- Bring a large pot of salted water to a boil. Add egg noodles and cook until tender, usually about 7–8 minutes. Drain and set aside.
- Sauté the Aromatics
- In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Add onions, carrots, and celery and sauté until they start to soften, about 5 minutes. Add the garlic and cook for another minute, stirring constantly until fragrant.
- You’ll know it’s perfect when the kitchen smells like Sunday dinner at Grandma’s house.
- Make the Creamy Base
- Sprinkle in the flour and stir for 1 minute — this forms a roux that thickens the sauce. Slowly whisk in the chicken broth, a little at a time, until smooth. Then add the milk (or cream). Stir well and bring it to a gentle simmer.
- As it heats, the mixture will thicken slightly and coat the back of a spoon.
- Add the Chicken & Seasonings
- Stir in the cooked shredded chicken, salt, pepper, poultry seasoning, and garlic powder. Let it simmer gently for 5–7 minutes so all those flavors meld beautifully.
- If the sauce feels too thick, splash in a bit of reserved pasta water or more broth.
- Combine & Serve
- Add the cooked noodles to the pot, tossing to coat evenly. Reduce the heat to low, taste, and adjust seasonings as needed.
- Serve hot, topped with parsley and Parmesan cheese if desired.
Notes
- Don’t overcook the noodles. They’ll continue to absorb sauce after mixing, so keep them slightly al dente.
- Shred the chicken finely. This helps it soak up flavor and ensures every bite is balanced.
- Add milk slowly. Pouring it in gradually prevents lumps and gives you that silky sauce.
- Don’t rush the simmer. Letting it bubble gently allows flavors to develop.
- Taste before serving. Broth and butter can vary in saltiness — adjust before plating.