Creamy Chicken and Noodles is classic comfort food—warm, satisfying, and easy to make. I brought a pan to a friend after surgery because it’s the kind of meal that helps when you don’t feel like cooking. It’s perfect for chilly evenings, a quick family dinner, or anytime you crave something cozy. Use a rotisserie chicken to save time, or cook fresh chicken for extra flavor. Either way, the result is a rich, hearty dish everyone will enjoy.
Try these other great comfort food dishes too!
Marry Me Chicken and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Homemade Salisbury Steak
Crockpot Chicken and Noodles
Creamy Chicken and Wild Rice Soup
Cheesy Chicken Broccoli and Rice
How To Make Creamy Chicken and Noodles
This is a brief overview—full recipe with measurements follows. Start by seasoning 1 lb boneless, skinless chicken breasts or thighs with your preferred spices. I like Dash Onion & Herb, smoked paprika, plus salt and pepper; garlic and onion powders work well too. Coat the chicken evenly.
In a large pot, heat a tablespoon of olive oil with a bit of butter over medium heat. Brown the chicken 4–5 minutes per side until lightly seared, then remove and set aside to rest. Shred or chop the chicken once cooled.
*If using a rotisserie chicken, skip the browning step.*
After removing the chicken, add 3 tablespoons more butter and sauté diced carrots, celery, and onion. Season with salt and pepper and cook about 5 minutes until softened. Add minced garlic and cook another minute.
Add seasonings—about 1 tsp each of roast chicken seasoning and buttery garlic & herb, plus 1/2 tsp Herbs de Provence. If you prefer, use 2 tablespoons chicken bouillon dissolved in water, or substitute 6 cups of chicken broth instead. Sprinkle in 1/2 cup all-purpose flour and cook 3–4 minutes to remove the raw flour taste, stirring constantly. Gradually whisk in the liquid (water with bouillon or chicken broth) and 2 cups heavy cream until smooth.
Lastly
Return the chicken to the pot and bring the mixture to a boil. Add 12 oz dried egg noodles, stir, cover, and reduce to a simmer. Cook 12–15 minutes until the noodles are tender, stirring occasionally to prevent sticking. Finish with the juice of one lemon and 2 tablespoons chopped fresh parsley, then taste and adjust salt and pepper. The sauce will thicken as it rests; add a splash of broth or milk when reheating if needed.
If you make this recipe, please leave a comment and rating—feedback helps and I appreciate it!
Creamy Chicken and Noodles
Pin Recipe
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tsp Dash Onion and Herb Seasoning (or substitute)
- 1/2-1 tsp Smoked Paprika
- 1/2 tsp (approx) Salt and Pepper
- 1 tbsp Olive Oil
- 4 tbsp Salted Butter divided
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Yellow onion, diced
- 3-4 Garlic cloves, minced
- 1 tsp Roast chicken seasoning (optional)
- 1 tsp Buttery garlic & herb seasoning (optional)
- 1/2 tsp Herbs de Provence (optional)
- 2 tbsp Chicken bouillon (omit if using broth)
- 1/2 cup All-purpose flour
- 6 cups Water or chicken broth Use water only if using bouillon; otherwise use 6 cups chicken broth.
- 2 cups Heavy cream
- 12 oz Dried egg noodles
- Juice of one lemon
- 2 tbsp Chopped fresh parsley optional
- Salt and pepper to taste
Instructions
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Season the chicken with the listed spices, ensuring an even coating.
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Heat olive oil and 1 tbsp butter in a skillet over medium heat. Cook chicken about 4–5 minutes per side until browned. Remove, let rest 5 minutes, then chop or shred.
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Add 3 tbsp butter to the pot, then sauté celery, onion, and carrots with a pinch of salt and pepper for about 5 minutes. Add garlic and cook 1 more minute.
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Stir in seasonings. If you don’t have the exact blends, use a simple mix of garlic powder, onion powder, paprika, salt, and pepper.
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Sprinkle in the flour and cook a couple minutes until it thickens slightly.
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Slowly whisk in water (with bouillon) or chicken broth and the heavy cream until smooth. Add the chicken and bring to a boil.
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Stir in egg noodles, cover, reduce to a simmer, and cook 12–15 minutes until noodles are tender.
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Stir in lemon juice and parsley, then adjust salt and pepper to taste. Serve hot.
Notes
This dish doesn’t freeze well—noodles can become mushy. Store leftovers in an airtight container in the fridge up to 3 days.
If the casserole thickens too much after standing, loosen with additional broth or milk when reheating.
If you used bouillon with water, omit the bouillon when using pre-made chicken broth.
Substitute simple spices if you don’t have specialty blends—garlic powder, onion powder, paprika, salt, and pepper work well.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
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