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 and noodles recipe 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 chicken and noodles your anecdote for the winter blahs. It’s hearty, filling, and classic comfort food.
My version is inspired by Amish chicken and noodles. It’s not as humble as the original – mine includes a creamy sauce, the base of which is borrowed from my veloute sauce. Rotisserie chicken makes things really easy.
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.
How to Make It
You only need about 30ish minutes to make this chicken and noodles recipe, thanks to precooked chicken and the simple sauce. You can use rotisserie chicken (my fave) or leftover cooked chicken. Leftover roast turkey would not be wrong, either.
More Chicken Recipes
Easy Chicken and Noodles
This chicken and noodles recipe is inspired by Amish chicken and noodles but more dressed up and easy to make with rotisserie chicken. 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
- 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
- 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
- Bring a pot of water to a boil and cook the noodles according to package instructions. Drain the noodles and set aside.
- While the noodles are cooking, melt the butter in a large pan over medium heat. Add the garlic and cook it in the butter until the butter turns frothy. Sprinkle the flour and salt over the top of the butter and, using a spatula, stir it into the butter until a paste forms. Cook the flour and butter mixture for about a minute.
- Slowly add the chicken stock to the butter and flour mixture. Add a little bit at a time, stirring constantly, so you create a smooth sauce. 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 the 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 the shredded chicken and 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.
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.
- Calories: 453
- Sugar: 2.1g
- Sodium: 509mg
- Fat: 0.2g
- Saturated Fat: 10.1g
- Unsaturated Fat: 10.2g
- Trans Fat: 0.2g
- Carbohydrates: 21.5g
- Fiber: 0.9g
- Protein: 39.7g
- Cholesterol: 146.7mg
Keywords: chicken and noodles
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
- If you don’t want to use rotisserie chicken, you can cook boneless skinless chicken breasts in the pan first. I would 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.
- 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, take it to a new carb-o-licious level and add some crusty sliced bread or toasted garlic bread on the side. I mean, it’s winter. It’s okay.