Creamy and comforting, this Easy One Pot Chicken and Noodles dish is a perfect go-to meal for busy nights. It’s rich, hearty, and packed with flavor, making it an instant family favorite. Plus, it all comes together in just one pot for easy cleanup!
Why I Love This Recipe
I love this recipe because it delivers a warm, homey meal with minimal effort. The combination of tender chicken, soft egg noodles, and a creamy, flavorful broth is incredibly satisfying. Cooking everything in one pot not only saves time but also makes for a richer, more cohesive dish. Whether I need a comforting dinner after a long day or a quick meal the whole family will enjoy, this recipe always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
2 cloves garlic, minced
1 small onion, chopped
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken broth
1 cup milk
2 cups cooked shredded chicken
8 ounces egg noodles
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup heavy cream (optional, for extra creaminess)
1/2 cup frozen peas
Fresh parsley, chopped (for garnish)
Directions
In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
Pour in the chicken broth and milk, then add the shredded chicken, egg noodles, thyme, salt, pepper, garlic powder, and onion powder. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally, until the noodles are tender.
Stir in the frozen peas and heavy cream (if using). Let cook for another 2 minutes until heated through.
Remove from heat and garnish with fresh parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
Protein Swap: Instead of chicken, I sometimes use leftover turkey or rotisserie chicken for added convenience.
Vegetable Additions: Mushrooms, spinach, or bell peppers can be great additions for extra nutrients and flavor.
Dairy-Free Option: I substitute the milk and heavy cream with unsweetened almond milk or coconut milk for a dairy-free version.
Spice It Up: A dash of red pepper flakes or a splash of hot sauce gives this dish a bit of heat.
Gluten-Free Alternative: I use gluten-free noodles to make this dish celiac-friendly.
Storage and Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish can be frozen, but I recommend leaving out the noodles if planning to freeze. Instead, I add freshly cooked noodles when reheating.
Reheating: I reheat on the stovetop over low heat, adding a splash of broth or milk to restore the creamy consistency. If using the microwave, I heat in 30-second intervals, stirring in between.
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FAQs
How can I prevent the noodles from getting too soft?
I recommend cooking the noodles until just al dente, as they will continue to absorb liquid even after cooking.
Can I make this recipe ahead of time?
Yes! I prepare the base (without the noodles) in advance and add freshly cooked noodles when reheating for the best texture.
What type of noodles work best for this dish?
Egg noodles are my go-to for their soft, tender texture, but any short pasta like rotini or bowtie can work.
Can I use raw chicken instead of cooked?
Yes! I add raw diced chicken at the beginning with the broth and simmer until fully cooked before adding the noodles.
What can I use instead of heavy cream?
For a lighter version, I swap the heavy cream with extra milk, Greek yogurt, or even a bit of cream cheese.
Conclusion
This easy one-pot chicken and noodles recipe is a comforting, fuss-free meal that delivers big on flavor. It’s creamy, hearty, and simple to customize based on what I have on hand. Perfect for busy weeknights or when I need a cozy homemade meal with minimal cleanup. Give it a try and enjoy a bowl of pure comfort.
📖 Recipe:
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EASY ONE POT CHICKEN AND NOODLES
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Easy One-Pot Chicken and Noodles recipe is a creamy, comforting meal perfect for busy nights. Made with tender chicken, egg noodles, and a flavorful broth, this dish comes together in just 30 minutes with minimal cleanup. Whether you’re looking for a cozy weeknight dinner or a simple meal the whole family will love, this one-pot wonder is sure to satisfy!
Ingredients
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken broth
1 cup milk
2 cups cooked shredded chicken
8 ounces egg noodles
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup frozen peas
1/4 cup heavy cream (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Pour in chicken broth and milk, then add shredded chicken, egg noodles, thyme, salt, pepper, garlic powder, and onion powder. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
- Stir in frozen peas and heavy cream (if using). Let cook for another 2 minutes until heated through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Protein Variation: Swap chicken for turkey or rotisserie chicken.
Extra Veggies: Add mushrooms, spinach, or bell peppers.
Dairy-Free: Use almond or coconut milk instead of dairy.
Spice It Up: Add red pepper flakes or hot sauce for heat.
Gluten-Free: Use gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal