Chicken and noodles is a creamy and comforting one pan meal that can be ready in 30 minutes or less. Shredded rotisserie chicken and egg noodles are coated in a homemade mushroom and herb sauce.
Heather's recipe summary
Flavor/texture: Creamy one pan meal made with shredded rotisserie chicken, egg noodles, mushrooms, and a simple sauce made with mild, savory seasoning.
Serves: 4 people
Similar to: Ground Beef Stroganoff
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Ingredients and substitutions
- Chicken - You'll need one shredded rotisserie chicken or about 16 ounces of cooked and shredded, mildly seasoned chicken for this recipe.
- Chicken broth - I recommend using regular chicken broth for best flavor. Low or no sodium broth adds less flavor to the dish, so you'll need to add additional seasoning to taste if using a lower sodium broth.
How to make chicken and noodles
- Sauté onions and mushrooms over medium heat.
- Add garlic and cook another 30 seconds.
- Add broth and noodles, then bring to a simmer and cover.
- Add shredded chicken and cream and stir to incorporate.
Tips and tricks
Pan size - You'll need a 12 inch sauté pan for this recipe. A sauté pan has tall, vertical sides and holds more than a skillet.
Accurately measure the liquid and noodles - Since our pasta is cooked in the same pan as the rest of the ingredients, it's important to properly measure the liquid and noodles. Too little liquid and your pan will get dry. Too much liquid and the dish will turn out runny.
Food sticking to the pan? - Your heat may be too high. Turn the heat down slightly and add a splash of water.
Sauce turn out runny? - Remove the lid and allow your pan to sit for up to 5 minutes before serving. The noodles will continue to absorb liquid as it stands.
Frequently asked questions
Chicken and noodles are best served just after preparing. The sauce will continue to thicken, so if you have leftovers or prepared this ahead of time, you may want to add a splash of water to rehydrate the sauce.
Chicken and noodles is a complete meal on its own, but can be served with a garden salad or another vegetable side dish like green beans and onions to stretch it even further.
Recommended
📖 Recipe
Chicken and Noodles
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 8 ounces (226 g) button mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons all-purpose flour
- 24 ounces (680 g) chicken broth
- 8 ounces (226 g) wide egg noodles, uncooked
- ½ cup (113 g) heavy cream
- 1 rotisserie chicken, shredded, bones and skin discarded
Instructions
- In a sauté pan over medium heat, melt butter. Add onions and mushrooms and cook until onions begin to turn translucent, about 4 to 5 minutes.
- Add garlic, thyme, salt, and pepper and stir to incorporate. Cook an additional 30 seconds.
- Add flour and stir to create a paste. Cook for 1 minute.
- Add chicken broth and egg noodles to pan, scraping up any browned bits from the bottom of the pan as you stir.
- Bring to a simmer, cover, and reduce heat to low. Simmer until noodles are cooked to al dente according to package directions (my egg noodles took 7 minutes). At this point, most of the liquid should be absorbed.
- Add heavy cream and shredded chicken and stir to incorporate.
- Remove from heat and allow to set for 5 minutes to allow sauce to thicken before serving.
Equipment Recommendations
Notes
- Pasta and liquid measurements: It's important to properly measure the broth and pasta for the recipe. There's just enough liquid listed to cook the pasta without making the sauce runny.
- Garnish: Add fresh parsley for color and brightness.
- Leftovers: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheat well in the microwave.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!