Creamy Chicken With Noodles


Creamy Chicken With Noodles – this is so my kind of comfort food. It’s warm and creamy, but still light enough for an easy summer dinner. I’ve even tested it out on my super picky husband his favorite thing to eat with pasta is actually chicken and noodles. Close your eyes and you’ll see why this dish is a keeper.


Creamy Chicken and Noodles is made with thick homestyle egg noodles and tender chicken mixed in a cream sauce and seasoned with spices and herbs. This is comfort food at it finest! This dish is great served with vegetables over top or keep it simple with just the cream, noodles, and chicken and serve some veggies on the side.

Creamy Chicken and Noodles in a skillet garnished with parsley


If you like to pick up a rotisserie chicken to make dinner easy, and then aren’t sure what to make with it, this is going to be one of your go-to recipes.

Shredded Rotisserie Chicken in a white bowl with two forks

The juicy tender rotisserie chicken goes perfectly in this recipe AND makes dinner prep so much faster. Simply chop or shred both breasts and that should give you plenty of chicken for this creamy chicken and egg noodle recipe (about 3+ cups).


There is only one type of noodle I recommend for this recipe and it is the frozen homestyle egg noodles. I also use them in my chicken noodle soup recipe because they are so good!

Reames Frozen Homestyle Egg Noodles

In this recipe I use Reames Frozen Homestyle Egg Noodles, but if you can find a store brand equivalent, that will definitely work too!


Start by shredding or chopping 3 cups of cooked chicken. If you are using a rotisserie chicken, start with both breasts and that should be plenty. I like larger pieces of shredded chicken. I think it goes nicely, texture-wise, with the egg noodles. Set the chicken aside.

Now, cook/boil those delicious frozen egg noodles according to package instructions. Reames noodles are boiled then simmered in water for 20 minutes. Drain the noodles and get ready to assemble the dish.

Homestyle egg noodles and shredded chicken mixed together in a large skillet

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cooked egg noodles to the pan and toss to coat them with the butter. Now add the italian dressing mix packet, 2 cups of heavy whipping cream, and 1 cup shredded parmesan cheese. Stir to mix everything together.

Up close photo of creamy chicken and noodles with a wooden spoon

Simmer over medium low heat for about 10 minutes, stirring often, until the cream is thickened.

Time to eat! (Unless you want to add some veggies, see below)

Creamy Chicken and Noodle recipe made in a large grey skillet, mixed veggies to the side


If you want to add mixed veggies into your chicken and noodles it makes a great creamy chicken and noodles “casserole”.

Frozen Mixed Vegetables in a white bowl

Simply thaw a cup or so of frozen mixed veggies and stir them in. If you add the veggies make sure you taste to see if you need additional salt, then serve!

Chicken and Noodles

Creamy Chicken and Noodles is the ultimate in comfort food! Loaded with egg noodles, tender chicken, and a creamy sauce this is an easy chicken recipe guaranteed to be loved by even the pickiest of eaters!

Creamy Chicken and Noodles Recipe

This Easy, Creamy Chicken and Noodles Recipe Is A Family Favorite!

Fall temperatures have me craving comfort food BIG TIME and this Chicken and Noodles recipe is one that is not only easy to make, it is the perfect cool weather dish.

Chicken and Noodles is all the best parts of chicken noodle soup in one hearty dish. It’s kind of a stew, kind of a pasta recipe, and kind of a soup. It’s a great chicken recipe that you can adapt and make your own as well! I know you will love it!

My mom used to make chicken noodle soup a lot when I was growing up, but I always felt like there was too much broth and not enough “other stuff”. So as I started cooking for my family I adapted her recipe a little and made the ultimate creamy, cozy version of chicken soup…minus the soup part!

How Do You Make Chicken and Noodles?

The recipe starts like any old chicken soup, but you boil the noodles in the broth which absorbs the liquid and creates a little starch in the broth, and also make an easy roux to thicken it up! If you prefer a more traditional soup that is heavy on the noodles, just omit the roux step! Let me explain…

What Type of Chicken Do You Use?

I like to use either boneless chicken breasts or boneless chicken thighs. OR a combination of both. You can absolutely use bone-in chicken, it’s just an extra step picking the chicken off the bones, as opposed to just shredding it that I like to avoid.

What is a Roux?

The step that makes this thick and creamy is the addition of a simple roux to the broth.

Roux is a mixture of flour and fat, in this case butter, that you can add to sauces to thicken them. In this recipe I melt butter and whisk in the flour. You simply stir it until it’s combined and cook it for 1-2 minutes until it’s lightly golden. Basically this cooks the flour.

In this roux I add a little of the seasoned broth to thin it out as well as a little heavy cream. This makes incorporating it back into the broth easier, creating a smoother sauce.

Creamy Chicken and Pasta made in a large pot

Can You Make Chicken and Noodles in the Slow Cooker?

Yes, absolutely. You would just have to alter your steps slightly:

  1. Decrease the water amount to 4 cups. Add the broth and water and seasoned chicken into the slow cooker.
  2. Sauté your onions to soften them and add them into the broth.
  3. Add your raw celery, carrots, garlic, and seasonings into the slow cooker. Cook on high for 3-4 hours until the chicken is tender.
  4. Remove the chicken, shred it and add it back to the slow cooker.
  5. Add the noodles, cover and cook for about an hour, or until the noodles are tender.
  6. You will still need to make the roux to thicken it up. So follow the steps as written in the recipe.
  7. The sauce might be a little thinner than if cooking this on the stove top, as the liquid won’t evaporate the same in the slow cooker, as it does on the stove top. This is why I decreased the amount of water slightly. It will still be great though!


This Creamy Chicken Noodle Skillet is a family friendly chicken recipe that can be made in under 20 minutes all in one pan! This has chicken, carrots, celery, onion, and noodles all in one dinner!

Creamy Chicken Noodle Skillet


As I was making this Creamy Chicken Noodle Skillet the phrase “Necessity is the Mother of Invention” kept running through my mind. It was Sunday night, I had nothing on the dinner menu, and I really wanted to make something that my kids wouldn’t whine about.

Creamy Chicken Noodle SkilletPlay Video

First thought, pasta. Who doesn’t like pasta? Second thought, veggies. I have to have veggies with every meal to make myself feel better about life. Third thought, protein. If the meal doesn’t have protein in it my husband doesn’t consider it a meal. I know he’s not a kid (or is he?), but I didn’t want him whining either (ha, he never would…I kid).

Ta da! Chicken Noodle Skillet thingy.

Creamy Chicken Noodle Skillet

You start off with the trinity: celery, onion, carrots. It’s the base of most soups for a reason. It’s flavor and comfort. It’s the smell you remember from your mom’s kitchen. I couldn’t start this recipe without it.

Creamy Chicken Noodle Skillet

The beauty of this dish is it’s all cooked in one pan! One dish to do. Can I get an amen? And if you’re feeling ambitious and want to make your own noodles, that would be over the top amazing.


Chicken Noodle Skillet

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This Creamy Chicken Noodle Skillet has chicken, carrots, celery, onion, and noodles all in one dinner!


  • 1/4 cup unsalted butter
  • 3/4 cup chopped carrot
  • 3/4 cup diced celery
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 3 1/2 cups chicken broth
  • 1/2 cup heavy cream (milk can be substituted)
  • 6 ounces wide egg noodles (about 3 3/4 cups)
  • 1 1/2 cups cooked and shredded chicken (rotisserie chicken works well here)

Get Ingredients


  1. In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
  2. Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
  3. Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.


Ways to make this easier:

1) Use minced garlic from a jar. It’s great to have on hand.

2) Use frozen celery and carrot vegetable mix.

3) Use frozen onion. They sell diced frozen onion in bags so you can use it when you need it.

*The noodles will soak up the liquid the longer it cooks so you can add milk or chicken broth to thin it out if you need to.
*You can also use any pasta you have but egg noodles definitely cook the fastest so you may need more liquid and more time to cook if you use other pasta. Frozen egg noodles are amazing in this. They are in the frozen section next to frozen dough.

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