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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, and that’s always a win. It’s great year-round but makes an especially good cooler weather meal.
I just can’t get enough of the sauce. It’s 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!
Craving beef instead? Head on over to my Easy Beef and Noodles.
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. I like to use this garlic press to quickly mince it since you don’t even need to peel the cloves.
- 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. Enjoy right away!
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 it
- 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 have any questions about this easy chicken and noodles recipe or want to leave a review, talk to me in the comments below! You can always tag me #saltandlavender on Instagram as well with your 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.
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Hi, instead of can of mushroom can I substitute with cream of chicken or what do you recommend.
You bet. I actually suggest that in the blog post as a substitution idea. 🙂 Hope you enjoy the recipe!
Been looking for a recipe for my left over chicken that wasn’t chicken tacos, and wow this hit the spot. I don’t do onions so I left them out, and used a bit more No Yolk noodles and it was super delicious. Had to show some self control and only ate a serving. 👍🏼👍🏼⭐⭐⭐⭐⭐
Wonderful!! Thank you so much, Jim!
AMAZING RECIPE. I ADDED AN EXTRA CAN OF CREAM SOUP AND PRE COOKED MY PASTA. CAME OUT PERFECT WITH MY LEFTOVER CHICKEN. ADDED FRESH GRATED PARM. SOOOOO GOOOOD!
Thank you so much!
Delicious dish. My family really enjoyed this meal. I added peas to my dish which paired very well.
I’m thrilled it was a hit!!
I am going to try for tonight’s dinner.
I love pasta and chicken
Enjoy! Let me know how it goes, Yvonne!
I wish people would not rate or leave comments on something they have not made and tasted yet. It’s very frustrating.
Maggie please do not comment on this if you have not made it thank you
Just finished making this, I was keen to try an easy recipe to use leftover chicken. Couldn’t stop taste testing, it was really mooreish. I will definitely make this again.
I’m so happy it was a hit!! 😀
This was just freaking fantastic!! I followed your recipe exactly plus I added some freshly grated parmasean and some chopped up asparagus in about 1in pieces. Next time I’d like to try some mushrooms or fresh spinach thrown in towards the end of cooking. This was great had serious flavor and easy to prepare as well. Can’t wait to make this recipe again. Ohhhh that heavy cream❤️❤️😁thank you for sharing your recipe!
You’re very welcome, Mellie!! Thrilled you enjoyed it. Appreciate your 5-star review! 😀
Made it once. Hubby loved it. Making it again. Quick and easy meal. Thank you so much. Yummy.
You’re very welcome!
Delicious! Made this last week, hubby requested it again today. Think it’s gonna be a weekly meal😊
That’s awesome!! Thank you, Terri!
Very delicious! I added teaspoon tarragon and 1/4 cream cheese
Excellent!
I used five chicken thighs that I precooked and the dish was wonderful. Creamy and very tasty. There is just me and my husband so the recipe left enough for two more servings. Thanks for sharing.
I’m thrilled it was a hit, Patricia!!