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This creamy Chicken and Noodles recipe is the ultimate comfort food. It’s quick and easy to make but is still full of amazing flavor.
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Very creamy and delicious.
Easy Chicken & Noodles Recipe
I love making this recipe. It’s a simple way to get a lot of flavor in a small amount of cooking time. The creamy sauce has the perfect amount of cheesy flavor and it goes so well with the texture of the egg noodles. If you are looking for a tasty weeknight meal, this is it!
My favorite part is experimenting with the vegetables. Green peas are my go-to because the kids love them best, but I enjoy the texture of carrots and corn. I think even sliced mushrooms or spinach would work well here, too.
Why You’ll Love This Recipe for Chicken and Noodles
- 30-minute meal. It takes only 30 minutes from start to finish to make this scrumptious dinner.
- Family favorite. I promise that your kids and picky eaters are going to enjoy this recipe.
- Tasty leftovers. I often make extra to store in the refrigerator so we can enjoy it again later in the week. It’s also great for lunch!
Recipe Ingredients
Simple, everyday ingredients are used in this recipe and that’s what makes it a winning dinner. I love meals where you can use what you already have!
- Egg noodles: I use extra wide egg noodles but you can use any size egg noodle you like.
- Chicken: Any cooked chicken is perfect for this recipe. Rotisserie chicken and canned chicken save the most time.
- Cream of chicken soup: This adds flavor and creaminess to the sauce.
- Milk: I use a little milk to prevent the sauce from becoming too thick.
- Sour cream: Not only does sour cream also add a creamy factor, it has a tangy flavor that cuts through the richness.
- Seasonings: For chicken and noodles, I use dried thyme, garlic salt, onion powder, and black pepper. Feel free to adjust the measurements to suit your taste.
- Peas: I prefer frozen peas but canned peas also work in a pinch, just be sure to drain it first. Try to purchase a variety that doesn’t have a lot of salt.
- Parmesan cheese: The sharp cheesy flavor compliments the other ingredients perfectly.
- Parsley: Garnish your chicken and noodles with freshly chopped parsley for a pop of green!
How to Make Chicken and Noodles
Since the chicken is already cooked, so much time is saved with this chicken noodles recipe. All you have to do is warm the sauce and make the pasta!
- Cook the egg noodles. Fill a large pot with salted water and cook the egg noodles according to the package directions. Drain and set them aside.
- Make the sauce. Combine the cream soup, milk, sour cream, and spices in a large skillet over medium heat. Whisk the mixture until smooth and stir often until it simmers.
- Add the chicken and peas. Then, stir in the cooked chicken and frozen peas. Cook for 2-3 minutes or until heated through.
- Toss in the noodles. Add the cooked egg noodles and toss to coat them in the sauce.
- Stir in parmesan. Turn off the heat and remove the skillet. Then, stir in the grated parmesan cheese.
- Garnish and enjoy. Top with chopped parsley and serve with a side of bread or veggies.
Serving Suggestions
Make a tasty vegetable like Oven Roasted Asparagus or Air Fryer Brussels Sprouts. I also recommend Outback Steakhouse Bread or Homemade Biscuits to sop up the extra sauce.
Tips and Variations
- Cream soup. Try this recipe with cream of mushroom or cream of celery soup in place of the cream of chicken.
- Add more veggies. Use a bag of frozen mixed veggies, frozen corn, or peas and carrots.
- Try it with yogurt. Swap the sour cream for some Greek yogurt.
- Cook the pasta al dente. Do not overcook the pasta. I like it when it still has a little bit of bite because when you add it to the chicken and sauce, may cook more. I leave mine on low to stay warm before serving.
Storage Directions
- Fridge – Place leftover chicken and noodles in an airtight container. Store it in the refrigerator for up to 4 days.
- Reheat – in the microwave or on the stovetop over low heat. Add a splash of milk to revive the sauce.
- Freeze – tightly covered for up to 3 months. Thaw in the refrigerator overnight before reheating it.
More Pasta Recipes to Try
- Lemon Garlic Pasta
- Cajun Shrimp Pasta
- Easy Goulash Recipe
- Marry Me Chicken Tortellini
- Ramen Chicken Noodle Soup
Add as Google Trusted SourceChicken and Noodles
Ingredients
- 8 ounces wide egg noodles
- 2 cups chicken, cooked and cubed
- 2 10.5 oz cans cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish, optional
Instructions
- Cook the egg noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, combine the cream of chicken soup, cream of mushroom soup, milk, sour cream, thyme, garlic salt, onion powder and pepper. Whisk until smooth.
- Heat the soup mixture over medium heat, stirring occasionally, until it comes to a simmer.
- Add the cooked, cubed chicken and frozen peas to the skillet. Stir to combine and cook until the peas are heated through, about 2-3 minutes.
- Add the cooked egg noodles to the skillet and toss to coat evenly with the creamy sauce.
- Remove from heat and stir in the grated Parmesan cheese.
- Garnish with chopped fresh parsley, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really good but cut down the amount of Thyme in the recipe!
looks good
Very creamy and delicious.
Thank you Cynthia!
Easy & Yummy
Thank you Darlene!