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A white plate with Creamy Chicken and Noodles with mixed vegetables.
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Chicken and Noodles

This easy Chicken and Noodles recipe has savory egg noodles smothered in a delicious cream sauce with vegetables and fresh or leftover chicken. It’s a perfect weeknight meal that kids and adults both love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 441kcal
Author: Stephanie

Ingredients

Sauce

  • 2 ½ cups chicken broth
  • ½ cup half and half half milk/half cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon parsley
  • ½ teaspoon oregano

Chicken and Pasta

  • 1 large boneless skinless chicken breast
  • 1 teaspoon Italian seasoning
  • Salt/pepper to taste
  • 1 tablespoon olive oil
  • 3/4 lb. egg noodles
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 10.5 oz. can cream of mushroom soup
  • 2 cups frozen vegetables
  • 1 cup cheddar cheese shredded
  • 1 cup sharp white cheddar cheese shredded
US Customary - Metric

Instructions

  • Prep Work: Combine chicken broth, heavy cream, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set aside.
  • Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with Italian seasoning and salt/pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
  • Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
  • Melt butter over medium heat in the same pan that you cooked the chicken in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown.
  • Add the chicken broth mixture in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Stir in the cream of mushroom soup. Bring it to a gentle bubble and let it simmer and reduce while the pasta boils, about 10 minutes.
  • Add the frozen vegetables and let them heat through, about 5 minutes.
  • Reduce heat to low. Stir in the cheese, then add the chicken back.
  • Add the cooked noodles and stir to combine. The noodles will continue to absorb the sauce as it stands. Serve!

Notes

Pro Tips:
  • 1.5 to 2 cups of leftover chicken can be used in this recipe instead of fresh. The perk of cooking fresh chicken is that it leaves 'fond' on the bottom of the skillet which adds more flavor to the sauce.
  • Ensure the base of the sauce isn't too hot when you add to cheese, otherwise you can end up with a grainy consistency.
  • Always shred your cheese from a block to ensure it melts well. 
  • I use Cracker Barrel Extra Sharp Yellow and Cabot Extra Sharp White Cheese in this recipe.
  • Rotini pasta works well in this recipe instead of egg noodles if preferred. 
  • Milk or cream can be used instead of half and half if needed.
  • Mushrooms make a nice addition to this dish, I prefer to sauté them in a separate pan and stir them in at the end.
  • Cream of chicken soup can be used instead of cream of mushroom, if preferred. Feel free to try my homemade cream of mushroom or cream of chicken recipes!
  • If preferred, you can skip the can of soup and use 1/2 lb. noodles instead. The sauce won't be quite as thick so you may want to use heavy cream instead of milk.

Nutrition

Calories: 441kcal | Carbohydrates: 31g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1066mg | Potassium: 451mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3734IU | Vitamin C: 14mg | Calcium: 337mg | Iron: 2mg