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.
This is what to eat when it freezing cold, windy and otherwise completely unpleasant outside as is the case over here where I live.
It feels like the Ice Age these days complete with comical (but not injury-producing) slips on ice-covered sidewalks and next-level shivering no matter how many layers I have on. So, this chicken and noodles recipe is well-timed and one of the silver linings this time of year offers up: the cold weather is a perfect excuse to make cozy comfort food.
My version is inspired by Amish chicken and noodles. It’s not as humble as the original – mine is dressed up with a creamy sauce the base of which is borrowed from my veloute sauce. It’s also made easy with a rotisserie chicken.
Thick egg noodles coated in a creamy sauce with chicken – it’s pure cold-weather comfort food. It’s also a 30ish minute dinner but it goes even faster if you shred the chicken ahead of time.
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.
The Sauce & Chicken
The sauce is a simple one starting with butter and garlic, some chicken stock and flour to thicken it. Right at the end, add some cream so you end up with a velvety white sauce.
For the chicken, I used a rotisserie chicken and shredded it. I like that you get a mix of white and dark meat and I love that there’s no cooking involved. Just shred it and stir it into the sauce.
Once the sauce is done and the noodles are cooked just add them all together with the chicken. I like to add some fresh parsley and ground black pepper just at the end before serving.
Other Notes and Things
- 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 veg on the side like green beans or a nice crisp 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.
- The leftovers will keep well for a few days in the refrigerator but, like other creamy sauce concoctions, the sauce may break down a bit and not be as luscious the day after it’s made.
Stay warm, friends! ❄
Happy cooking,
More Ways to Use Rotisserie Chicken
They’re so convenient and hard to resist when you saunter by them at the grocery store so here are a few more reasons to pick up a rotisserie chicken the next time you’re at the store:
PrintEasy 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
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
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1/4 of recipe
- 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
Kathy says
This was amazing!
★★★★★