First thought, pasta. Who doesn’t like pasta? Second thought, veggies. In order to feel better about life, I have to eat vegetables with every meal. Third thought, protein. My spouse doesn’t think a meal is complete if it doesn’t contain protein. I didn’t want him complaining either, even though I know he’s not a child (or is he?). (ha, he never would†I kid)
With chicken, noodles, carrots, celery, and onion all in one dinner dish, this Creamy Chicken Noodle Skillet is a family-friendly chicken recipe that comes together in under 20 minutes!
Why you’ll love it
Everyone enjoys a cheap yet hearty supper, and it’s totally acceptable to occasionally open a can of soup as a shortcut to speed up a recipe. This stovetop classic of homemade creamy chicken and noodles fills hungry tummies with little work, which is always a win. While delicious all year round, it’s particularly tasty as a meal in the cooler months.
I just can’t get enough of the sauce. It’s the ultimate savory sauce, essentially condensing all the flavors of Chicken Noodle Soup into a single, creamy, saucy dish of noodles. This hearty dish only requires a few staples from the pantry, and it’s even more convenient if you use leftover or rotisserie chicken!
If you’re in the mood for beef instead, try my Simple Beef and Noodles.
- Butter – for sautéing
- You can use any type of onion that you have on hand, but our kitchen prefers sweet (Vidalia) onions.
- Garlic – for savory goodness. Use even more if you’re a big fan. Since you can mince it quickly without even peeling the cloves, I like to use this garlic press.
- To give the sauce more depth and richness, use chicken broth.
- Heavy cream – it adds texture and luxuriousness
- Condensed soup, such as cream of mushroom soup, is a reliable short cut.
- For optimal results, use extra wide (broad) egg noodles. They’re located in the grocery store’s dry pasta section.
- Use any leftover cooked chicken you have on hand, such as from a roast chicken, or purchase rotisserie chicken.
- Since pots and stoves differ, use the recipe timing as a guideline and adjust as necessary for any one-pot meal. Reduce the heat and/or add a little more chicken broth or cream if the pasta’s liquid levels are starting to run low before it’s done, and cook it a little longer if there’s too much liquid.
- If you’re sensitive to salt, you might want to use the condensed soup and chicken broth with lower sodium content.
- I have not tested swapping the cream for something else. It thickens and adds richness to the sauce, so I would be wary of substituting something lower in fat, such as milk or half-and-half.
How to make chicken and noodles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
The onion should be softened by sautéing it in butter in a large soup pot or Dutch oven. Stir in the garlic. Pour in the heavy cream, broth, and condensed soup can. Stir until incorporated, and increase the heat.
Once boiling, add in the egg noodles. As it simmers and reduces the sauce, stir it occasionally to cook the noodles. Add in the chicken and warm it through. Add salt for seasoning. Enjoy right away!.
- You could add some finely chopped veggies for some color. Toss in a few handfuls of fresh spinach toward the end of cooking, or try frozen peas, carrots, and/or corn.
- If you don’t like cream of mushroom soup, try condensed cheddar soup, cream of chicken soup, or cream of celery soup instead.
- If you like it cheesy, add a cup or so of freshly grated parmesan or cheddar cheese!
- Be aware that you might need to modify the cooking time and/or liquids if you’re using a different type of pasta.
