Easy Chicken & Noodles in Creamy Sauce – Comforting, Weeknight-Friendly Dinner
There are evenings when you just want a bowl of something warm, simple, and satisfying. This Easy Chicken & Noodles in Creamy Sauce delivers exactly that without a lot of effort or cleanup. Tender chicken, slurpable noodles, and a silky sauce come together in one pot with pantry staples.
It tastes like comfort food, but it’s not heavy or fussy. Keep this recipe handy for busy weeknights, snow days, or anytime you want a no-stress meal that makes everyone happy.
What Makes This Recipe So Good
Easy Chicken & Noodles in Creamy Sauce - Comforting, Weeknight-Friendly Dinner
Ingredients
Method
- Prep the chicken: If using raw chicken, pat it dry and season with salt and pepper.If using cooked chicken, shred or dice it and set aside.
- Sauté the aromatics: In a large pot or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and carrots with a pinch of salt. Cook 4–5 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Brown the chicken (if raw): Push the veggies to the side, add the chicken pieces, and cook 3–4 minutes, stirring, until lightly browned. It doesn’t need to be cooked through yet.
- Make a quick roux: Add remaining 1 tablespoon butter to the pot. Sprinkle in flour and stir to coat the chicken and vegetables.Cook 1 minute to remove the raw flour taste.
- Add the broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add thyme, bay leaf, and Dijon. Bring to a gentle boil.
- Cook the noodles: Add egg noodles.Reduce heat to a brisk simmer and cook according to package directions minus 1 minute, stirring occasionally so they don’t stick. If using cooked chicken, stir it in now to warm through.
- Stir in cream: Remove the bay leaf. Pour in the cream (or half-and-half).Simmer 2–3 minutes, stirring, until the sauce thickens and coats the noodles. If it’s too thick, splash in more broth or a bit of milk. If too thin, simmer another minute.
- Finish with peas and seasoning: Stir in the frozen peas and Parmesan, if using.Cook 1–2 minutes until peas are bright and hot. Taste and adjust with salt and pepper.
- Serve: Turn off heat and let it sit 2 minutes to settle. Sprinkle with fresh parsley.Serve warm, with extra black pepper on top.
- One-pot convenience: The noodles cook right in the sauce, which means fewer dishes and more flavor.
- Creamy but light: The sauce is rich and velvety without feeling overly heavy. A little cream goes a long way.
- Flexible and forgiving: Use rotisserie chicken, leftover cooked chicken, or sauté fresh pieces—whatever you have works.
- Pantry-friendly: Common ingredients like broth, noodles, and a few aromatics keep this recipe easy.
- Kid- and crowd-pleasing: Familiar flavors and a cozy texture make this a reliable favorite.
What You’ll Need
- Chicken: About 2 cups cooked, shredded or diced (rotisserie or leftover), or 1 pound raw boneless, skinless chicken breast or thighs, cut into bite-size pieces.
- Egg noodles: 10–12 ounces, wide or medium.
- Chicken broth: 4 cups (low-sodium preferred).
- Heavy cream or half-and-half: 3/4 cup (use milk for a lighter version).
- Butter: 2 tablespoons.
- Olive oil: 1 tablespoon (for sautéing).
- All-purpose flour: 2 tablespoons (to thicken).
- Onion: 1 small, finely chopped.
- Garlic: 2–3 cloves, minced.
- Carrots: 2 medium, diced (optional but adds sweetness and color).
- Peas: 1 cup frozen (no need to thaw).
- Dijon mustard: 1 teaspoon (quietly boosts flavor without tasting “mustardy”).
- Dried thyme: 1 teaspoon (or 2 teaspoons fresh).
- Bay leaf: 1 (optional, but adds depth).
- Salt and black pepper: To taste.
- Fresh parsley: A small handful, chopped, for serving.
- Parmesan: 2–3 tablespoons grated, optional for extra savory richness.
Step-by-Step Instructions
- Prep the chicken: If using raw chicken, pat it dry and season with salt and pepper.
If using cooked chicken, shred or dice it and set aside.
- Sauté the aromatics: In a large pot or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and carrots with a pinch of salt. Cook 4–5 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
- Brown the chicken (if raw): Push the veggies to the side, add the chicken pieces, and cook 3–4 minutes, stirring, until lightly browned. It doesn’t need to be cooked through yet.
- Make a quick roux: Add remaining 1 tablespoon butter to the pot. Sprinkle in flour and stir to coat the chicken and vegetables.
Cook 1 minute to remove the raw flour taste.
- Add the broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add thyme, bay leaf, and Dijon. Bring to a gentle boil.
- Cook the noodles: Add egg noodles.
Reduce heat to a brisk simmer and cook according to package directions minus 1 minute, stirring occasionally so they don’t stick. If using cooked chicken, stir it in now to warm through.
- Stir in cream: Remove the bay leaf. Pour in the cream (or half-and-half).
Simmer 2–3 minutes, stirring, until the sauce thickens and coats the noodles. If it’s too thick, splash in more broth or a bit of milk. If too thin, simmer another minute.
- Finish with peas and seasoning: Stir in the frozen peas and Parmesan, if using.
Cook 1–2 minutes until peas are bright and hot. Taste and adjust with salt and pepper.
- Serve: Turn off heat and let it sit 2 minutes to settle. Sprinkle with fresh parsley.
Serve warm, with extra black pepper on top.
Storage Instructions
- Refrigerator: Store leftover chicken and noodles in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of broth or milk to loosen the sauce.
- Freezer: Freezing is possible, but noodles can soften. If you plan to freeze, undercook the noodles slightly and cool completely before freezing up to 2 months.
Thaw overnight in the fridge and reheat gently with added liquid.
Why This Is Good for You
- Protein-rich: Chicken provides satisfying protein that helps keep you full.
- Balanced comfort: You get carbs for energy, protein for satiety, and a modest amount of fat for flavor and texture.
- Veggie boost: Carrots and peas add fiber, vitamins, and color. You can toss in spinach or mushrooms to add even more.
- Customizable nutrition: Use whole-wheat noodles and milk instead of cream for a lighter twist without losing the cozy factor.
What Not to Do
- Don’t overcook the noodles: They’ll continue to soften as they sit in the sauce. Aim for just shy of al dente.
- Don’t skip seasoning: Low-sodium broth is great, but taste as you go.
A pinch of salt and pepper at the end makes a big difference.
- Don’t boil the cream hard: Keep it at a gentle simmer to prevent curdling and to maintain a silky texture.
- Don’t overcrowd the pan with raw chicken: If browning, give it space or cook in two batches so it sears instead of steams.
- Don’t forget to stir: Especially after adding noodles. Stirring prevents sticking and helps the sauce stay smooth.
Alternatives
- Dairy-free: Use olive oil instead of butter and full-fat coconut milk or an unsweetened cashew cream in place of dairy cream. Choose a dairy-free Parmesan-style topping or skip it.
- Gluten-free: Swap in gluten-free egg noodles or short pasta and use a gluten-free flour blend or cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir in at the end and simmer until thickened).
- Vegetable add-ins: Try mushrooms, baby spinach, chopped kale, or diced bell pepper.
Add sturdy veggies early and tender greens at the end.
- Herb swap: Rosemary or Italian seasoning works if you don’t have thyme. A squeeze of lemon at the end brightens everything.
- Protein swap: Turkey, ham, or cooked shrimp are great. For shrimp, add during the last few minutes so they don’t overcook.
FAQ
Can I make this ahead?
Yes, but noodles soak up sauce as they sit.
For the best texture, cook the sauce and chicken ahead, then cook and combine with noodles just before serving. If making fully ahead, undercook the noodles slightly and reheat with extra broth or milk.
What if my sauce is too thin?
Let it simmer a few extra minutes uncovered, stirring often. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water and simmer until thickened.
What if my sauce is too thick?
Add warm broth or milk a little at a time and stir until it loosens to your liking.
Taste and reseason as needed.
Can I use canned soup instead of making a sauce?
You can. Replace the flour and cream with one can of condensed cream of chicken soup plus 2–3 cups broth, adjusting to your preferred consistency. The flavor will be slightly different but still comforting.
Which noodles work best?
Wide or medium egg noodles are classic and soak up the sauce nicely.
Short pasta like rotini or shells also works; just adjust cooking time as needed.
Is rotisserie chicken okay?
Absolutely. It saves time and adds great flavor. Just remove the skin, shred the meat, and fold it in during the noodle stage to warm through.
How do I make it lighter?
Use milk instead of cream, reduce butter to 1 tablespoon, and add extra vegetables.
Whole-wheat noodles also add fiber and make it more filling.
In Conclusion
Easy Chicken & Noodles in Creamy Sauce is the kind of meal that feels like a hug in a bowl. It’s quick to make, flexible with whatever you have on hand, and friendly to picky eaters and busy schedules. Keep the basics the same—good broth, gentle creaminess, and tender noodles—and make the rest your own.
With a few simple steps and a single pot, you’ll have dinner ready and everyone at the table.
