Easy Chicken and Noodles

Creamy chicken and noodles made with rotisserie chicken, egg noodles, and a simple, comforting sauce.

5 from 3 ratings

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 20

Total Time: 35

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.

Video

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

Course: Dinner

Cuisine: American

Keyword: chicken and noodles without canned soup, creamy rotisserie chicken noodles, stovetop chicken noodles