Chicken With Egg Noodles


This baked chicken with honey recipe is so simple and easy to make. The honey and soy sauce gives the chicken a sweet and sticky taste. It’s perfect for dinner or lunch.

Discover a simple, yet tasty way to cook chicken breasts. If you love chicken as much as I do, trust me when I say, baked chicken is going to become your favorite way to prepare it. Dinner’s best kept secret!

Stir-fried chicken with egg noodles

  • 35m prep
  • 10m cook
  • 4 servings
Stir-fried chicken with egg noodles


Valli Little


out of 10

Health Score*


770 calories per serve

Allergens: Recipe may contain gluten, wheat, tree nut, egg and yeast.

  • 17 Ingredients
  • 4 Method Steps
  • 40ml (2 tbsp) oyster sauce
  • 40ml (2 tbsp) soy sauce
  • 40ml (2 tbsp) sweet chilli sauce
  • 80ml (1/3 cup) Massel chicken style liquid stock
  • 1 tbsp cornflour, plus extra 1 tsp
  • 400g thin egg noodles
  • 1/2 tsp Chinese five-spice powder
  • 300g chicken breast fillets, cut into thin strips
  • 40ml (2 tbsp) vegetable oil
  • 1 yellow capsicum, seeds removed, thinly sliced
  • 1 red capsicum, seeds removed, thinly sliced
  • 4 shallots (spring onions), cut into 2cm lengths
  • 2 garlic cloves, crushed
  • 2.5cm piece ginger, grated
  • 100g snow peas, trimmed
  • 12 shiitake mushrooms
  • 75g roasted cashew nuts
  • Select all ingredients


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  • Step 1Place oyster, soy and sweet chilli sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.
  • Step 2Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.
  • Step 3Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened. 
  • Step 4Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.

Chicken and Egg Noodles

Nothing says comfort food more than a hot bowl of Chicken and Egg Noodles!

Creamy chicken soup, vegetables, noodles, and pre-cooked chicken are all ready to go in this shortcut take on a cold-weather classic. Make this hearty and heart-warming creamy chicken and noodles recipe and keep it warm in the Crockpot. Everyone can help themselves!

Chicken and Egg Noodles in a white bowl

Creamy Chicken and Noodles

  • Rainy days and sick days call for hot bowls of creamy chicken and noodles. Serve with a crisp and bright Easy Greek Salad and some tasty Dinner Rolls for dunking.
  • Just like Gramma used to make, only this chicken and egg noodles recipe is ready in 3 steps using a can of instant soup and frozen veggies.
  • Cook it into a casserole by adding more noodles, another can of cream of chicken soup, and milk.
Chicken and Egg Noodles Ingredients

Ingredients and Variations 

CHICKEN: Purchase cooked chicken breast or a whole rotisserie chicken to use in recipes all week long. Chunks of pork, beef, or frozen meatballs can be used as well.

NOODLES: Use wide egg noodles in this recipe because they hold up well, especially if it will be kept warm in a Crock Pot. Penne, rigatoni, and bowtie-shaped pasta will hold up well, too.

VEGETABLES: A bag of frozen vegetable medley is a time-saver for this recipe! Carrots, corn, and green beans are easy to find and use, or add other frozen veggies like peas, broccoli, peppers, or mushrooms.

SOUP: Cream of chicken soup is preferred but cream of celery, mushroom, even French onion can be used or mixed and matched.

How to Make Chicken & Egg Noodles

The beauty of this recipe is using ready-made ingredients!

  1. Make noodles, drain, and set aside.
  2. Heat remaining ingredients in a skillet (per recipe below).
  3. Add noodles and heat through.
adding ingredients to pot to make Chicken And Egg Noodles

Recipe Tips

Keep it super easy and use a rotisserie chicken. Cream will give the sauce an extra rich flavor, but unsweetened oat milk or soy milk can be used as an alternative to dairy. Be sure to cook the pasta al dente so it isn’t overcooked once it gets added back to the skillet.


Chicken and egg noodles taste even better the next day! Keep leftovers in a covered container in the refrigerator and reheat on the stovetop. Chicken and eggs noodles can be frozen for up to 8 weeks. Scoop cooled portions in a zippered bag with the date labeled on the outside. Thaw in the refrigerator or warm on the stove. Add fresh egg noodles to the leftovers since frozen and thawed noodles won’t be as firm.


Creamy Chicken and Egg Noodles – Perfect for the whole family, this easy, one-pot weeknight meal combines subtle flavors that even the pickiest of eaters will enjoy!

Creamy Chicken and Egg Noodles

If you’re looking for a weeknight meal that the whole family will love (yes, even the picky one), this recipe for Creamy Chicken and Egg Noodles is a great place to start. In my home, my WHOLE family eats this without complaint!

How to Make Creamy Chicken and Egg Noodles
How to Make Creamy Chicken and Egg Noodles

I’m normally drawn to bold and spicy flavors, but this simple and understated recipe still has a place in my kitchen. It’s subtly flavored with celery, onions, garlic, thyme, and parsley in a way that isn’t too bland for flavor lovers, but gentle enough for picky eaters. That, plus a touch of creaminess definitely places it into the comfort food category.

Creamy Chicken and Egg Noodles

Sometimes I think of comfort foods as being synonymous with unhealthy, but that isn’t the case with this recipe. First, selecting an enriched pasta adds nutrition to the dish. Most big brands will be enriched, but just take a second to flip that package over. An enriched pasta will be a good source of things like iron, riboflavin, folic acid, and niacin. Also, the chicken adds a great source of lean protein. And finally, there’s a bunch of vegetables (onions, carrots, celery, and corn) that become almost hidden once they’re mixed in with the pasta, but are still very much there! It’s a whole, balanced meal in one dish!

Creamy Chicken and Egg Noodles

Like I said before, this recipe for Creamy Chicken and Egg Noodles is the perfect weeknight meal. I hope your family enjoys it as much as mine!

Creamy Chicken and Egg Noodles
Creamy Chicken and Egg Noodles


yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Perfect for the whole family, this easy, one-pot weeknight meal combines subtle flavors that even the pickiest of eaters will enjoy!


  • 1 lb chicken tenderloins, lightly seasoned with salt and pepper
  • 8 oz extra wide egg noodles
  • 1 Tbsp olive oil
  • 1 1/2 C carrots, peeled and diced
  • 1 C celery, diced
  • 1 1/2 C sweet onion, diced
  • 1 C frozen sweet corn
  • 5 Tbsp butter
  • 6 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 2 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 C all-purpose flour
  • 2 1/2 C chicken stock
  • 1/4 C heavy cream
  • 2 C parmesan cheese, evenly divided

Make Recipe


  1. Trim any excess fat or tendons off the chicken tenderloins, then cut into bite-sized pieces. Lightly season with salt and pepper according to your taste preference. Heat a large skillet or pot to medium-high heat. Brown and cook the chicken until it’s cooked through, to a temperature of 165ºF. Once cooked, spoon into a bowl and set aside. 
  2. While the chicken is cooking, boil a pot of water and cook the egg noodles per the package instructions. Once cooked, drain and set aside. 
  3. Chop the carrots, celery, and onions. 
  4. In the skillet or pot that the chicken was cooked in, melt 5 Tbsp of butter over medium heat and add the diced carrots and celery to the skillet. Cook for 7 minutes, stirring occasionally, until the vegetables begin to soften. Next, add the onions and cook for another 5 minutes, stirring occasionally, until the onions are softened. 
  5. Add the garlic and spices to the skillet and cook 1 minute. 
  6. Make a roux that will become the base for the cream sauce. Do this by adding the flour to the skillet and cooking for 1 minute. Next slowly add the 2 1/2 cups of chicken broth while constantly stirring so that the flour and broth combine and become creamy. 
  7. Add the corn, cooked chicken, and pasta to the skillet. Cook over medium heat, stirring frequently until hot and bubbling. 
  8. Reduce the heat to low and stir in the heavy cream and 1 C of parmesan cheese. Heat until steaming, but not bubbling, and then remove from the burner. 
  9. Serve hot with parmesan cheese sprinkled on top. 

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