Chicken and Noodles

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.

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings servings

Author Heather

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.

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.

Nutrition