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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! Do you have a crockpot variation we could try? It sounds amazing- Thank you!
Hi! Not for this recipe – sorry!
Second time I’ve made. It got raves from my family of picky eaters, and me, so easy and quick dinner.
Woo hoo!! That’s what I like to hear, Anita! 😀
Just made this for the first time and it definitely won’t be the last! Very easy preparation, delicious flavor and I was amazed at how the noodles tuned out perfectly Al dente without precooking. A wonderful comfort food! This dish will be in my meal plan often. Thank you for sharing!
Yay!! You’re very welcome, Barb!
Super super easy to make. Love the flavor and the creaminess from the heavy cream. This will become a favorite in my house.
Thank you!! 😀
My family loves this! I add diced carrots, celery and bay leaves if using store bought chicken broth. Also added fresh rosemary and thyme.
Wonderful! Thank you, Doreen!
Fantastic and super easy to make. I added a little sharp cheddar too!
Wonderful! 😀 Thanks, Nicole!
Love! Added carrots, a can of mixed veggies and spinach at the end. I’ll definitely make again!
That’s great!! 😀
This was full of flavor and super easy to make. It was a crowd pleaser, and everybody loved it! Thank you 🙂
Yay!! You’re very welcome, Melinda!
Made this tonight. I love a one pot meal and this was fantastic. You could vary this with whatever veggies. Will be making again.
Wonderful!! Thanks for letting me know, Lisa!
We are eating this right now! Not sure why people are having trouble cooking the noodles since you don’t put them in till the liquid is boiling and you leave them boiling for 10 minutes. That’s no different than a pot of boiling water. I added a bag of frozen peas and carrots. I added more broth when I felt the noodles weren’t covered enough and turned it down when it started angry boiling instead of simmering.
It was a double batch so a can of cream of celery and a cream of chicken. Using canned chicken, I should have rinsed as well as it drained it (I don’t think the salt water they pack it in helped, even though I did drain it). It’s a bit salty, but not anything I can’t stand, and I don’t like salt. I think next time I will try using cream of mushroom for one of them.
My son that has to add hot sauce to EVERYTHING left it alone and is eating it with evident enjoyment. That’s enough of a ringing endorsement right there. We will be making this again.
I’m thrilled it was a hit! Thanks for your detailed review, Michelle!
I wanted to make can I freeze some since I’m a 1 person family?
Excellent recipe, quick, easy and delicious!
Thank you, Richard! 😀 Glad you liked it!