Easy Chicken and Noodles
This chicken and noodles recipe is inspired by Amish chicken and noodles but a little more dressed up and easy to make. Thick egg noodles are coated in a velvety cream sauce and tossed with shredded chicken. It’s a 30-ish minute dinner that will warm you up on a cold night.
This chicken with a creamy sauce and noodles is perfect for this time of year when you can’t see the light at the end of the frigid winter tunnel. It just seems to stretch on and on, doesn’t it? So, consider creamy chicken and noodles your anecdote for the winter blahs. It’s hearty, filling, and classic comfort food.
Ingredients
- Egg noodles: You can use any kind of noodle or pasta you like for this recipe, but I highly recommend giving thick egg noodles a try. If you browse the pasta aisle, you’ll find a few choices, and they’re usually packaged in bags with rustic-looking labels. They really stand up to the rich sauce.
- Rotisserie chicken: Cooked chicken makes things easy! You can use rotisserie chicken (my fave) or leftover cooked chicken. Leftover roast turkey would not be wrong, either.
- Chicken broth or stock
- Heavy cream
- Garlic
- All-purpose flour
- Butter
- Salt and pepper
- Fresh parsley
How to Make It
- Boil the noodles in a large pot, drain, and then set them aside while you prepare the sauce.
- Make the roux: Cook the garlic in melted butter and then add the flour to make a simple roux – this will thicken the sauce.
- Make the sauce: Add the chicken stock, stir, and simmer until the sauce is thickened.
- Finish it up! Add the cream, chicken, and parsley. Stir and once it’s all warmed through it’s ready to serve. Garnish each serving with black pepper and more parsley.
More Comfort Food Meals
Easy Chicken and Noodles
Creamy chicken and noodles made with rotisserie chicken, egg noodles, and a simple, comforting sauce.
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Servings: 4 servings
Ingredients
- 8 ounces thick egg noodles
- 2 tablespoons unsalted butter
- 2 large cloves of garlic chopped
- 2 tablespoons all-purpose flour
- Up to a 1/2 teaspoon kosher salt see note
- 1 1/2 cups chicken stock or broth
- 1/2 cup heavy cream
- 16 ounces shredded rotisserie chicken (about 4 cups)
- 2 tablespoons fresh parsley plus more for garnish
- ground black pepper to taste for garnish
Instructions
- Bring a pot of water to a boil and cook 8 ounces of noodles according to package instructions. Drain the noodles and set aside.
- While the noodles are cooking, melt 2 tablespoons of butter in a large pan over medium heat. Add 2 chopped garlic cloves and cook them in the butter until the butter turns frothy. Sprinkle 2 tablespoons of flour and the salt over the top of the butter. Using a spatula, stir it into the butter until a paste forms. Cook the flour and butter mixture for about a minute.
- Slowly add 1 and 1 /2 cups chicken stock to the butter and flour mixture. Add a little bit at a time, stirring constantly, so the sauce is smooth. Once all of the stock is added, turn up the heat to high. As soon as the mixture starts to boil, turn the heat to medium. Simmer the sauce for five to ten minutes or until it starts to thicken.
- Add 1/2 cup cream and stir it into the sauce. If your sauce is too thin at this point, simmer the it for a few more minutes until it thickens more. Add 16 ounces shredded chicken and 2 tablespoons parsley and stir to combine. Add the cooked noodles and stir them until they are coated evenly in the sauce. Garnish each serving with more chopped parsley and a few sprinkles of ground black pepper.
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Notes
If you don’t want to use rotisserie chicken, you can cook boneless skinless chicken breasts in the pan first. Season them well with salt and pepper. You can make the sauce in the same pan – all of the browned bits in the pan will add more flavor to the sauce.
Depending on the chicken stock you use you may want to adjust the salt. I recommend starting with less, giving the sauce a taste and adding more as needed.
You can easily amp this up a bit and add in some cooked broccoli or sauteed mushrooms or other veggies, but I prefer to serve a veggie on the side like sauteed green beans, butter garlic broccoli, honey-glazed carrots, or a nice crisp side salad to balance out the richness.
Or, add some crusty sliced bread or toasted garlic bread on the side. I mean, it’s winter a few extra carbs are okay 🙂
The leftovers will keep well for a few days in an airtight container in the fridge. The sauce will thicken up, so when you reheat the noodles, add a splash or two of milk to loosen the sauce.
Nutrition Estimate
Calories: 586kcal | Carbohydrates: 48g | Protein: 45g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 538mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
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More Recipes with Rotisserie Chicken
- Chicken Club Sandwich
- Easy Chicken Enchilada Soup
- Sesame Noodles with Chicken
- Chicken Stuffed Poblano Peppers
I hope you try this cozy chicken and noodles dish soon! It’s such a comforting meal when it’s cold outside. Stay warm, friends!
Happy cooking,
Post updated from the archives. First published in January 2020.
This was amazing!
It came out great. The mixed ingredients blended perfectly together.
So glad you liked it!
Simply delicious and balanced.
This is cold-evening-comfort-food at its best. So freaking yummy. Made recipe as-is but had to sub a couple tablespoons of milk as I didn’t have the entire 1/2 cup of cream.
Its certainly not bursting with healthy ingredients but so what, its good for the soul. My husband could not stop eating it! Winner 👍
Just made it..added carrots,celery,onion. Delish!!!
Glad you enjoyed it!
Super good recipe as is but the beauty is that it’s welcoming to nearly any vegetable you wanna throw in there! I needed to use up the last of my mushrooms, carrots, and asparagus. Viola! Delish! We added a sprinkle of red pepper flakes for a little fun kick at the end! Thanks for the recipe!
Love your add-ins! So glad you’re loving the recipe 🙂