Description
This Easy One Pot Chicken and Noodles recipe is a comforting, creamy dish perfect for a quick and hearty weeknight meal. Made in just one pot, it combines tender rotisserie chicken, wide egg noodles, and a rich mixture of cream, mushroom soup, and chicken broth, all simmered together to create a delicious, creamy pasta dish bursting with flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 3 cups uncooked extra wide egg noodles
- 2 cups cooked chicken, shredded or chopped (rotisserie recommended)
- Salt and pepper, to taste
- Chopped fresh parsley, optional, to taste
Instructions
- Sauté the Onion: In a Dutch oven or large pot, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Liquids and Soup: Pour in the chicken broth, heavy whipping cream, and condensed cream of mushroom soup. Stir everything together until combined, then increase the heat to high to bring the mixture to a boil.
- Cook the Noodles: Once boiling, add the uncooked egg noodles. Cook uncovered for about 10 minutes, stirring frequently. Adjust the heat to maintain a rapid simmer — medium to medium-low heat — to avoid boiling off too much liquid before the noodles are fully cooked.
- Add Chicken and Season: Stir in the cooked chicken and let it heat through. Taste and season with salt and pepper as needed. Top with chopped fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- Use a Dutch oven or a large heavy-bottom pot to prevent the noodles from sticking or burning.
- Stir often during noodle cooking to ensure even cooking and prevent sticking.
- If the mixture becomes too thick before noodles are tender, add a splash of chicken broth or water and continue cooking.
- Rotisserie chicken is a convenient choice, but leftover cooked chicken or boiled chicken breast can be used.
- To make it lighter, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
- For a gluten-free version, substitute egg noodles with gluten-free pasta but adjust cooking time accordingly.
