Chicken and Egg Noodles Recipe

Why You’ll Love This Recipe

I love this Chicken and Egg Noodles recipe because it delivers plenty of comfort with very little fuss. The tender chicken and soft noodles soak up the savory sauce, giving me a flavorful bite every time.

I also appreciate how practical this recipe is for busy evenings. I can use cooked chicken or leftover rotisserie-style chicken to reduce the preparation time even further.

Another thing I enjoy is how easily I can adjust the recipe. I can add vegetables, make the sauce creamier, change the seasonings, or use leftover chicken I already have in the refrigerator.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Wide egg noodles
• Cooked chicken, shredded or chopped
• Chicken broth
• Unsalted butter
• All-purpose flour
• Milk
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Black pepper
• Frozen peas and carrots, optional
• Fresh parsley, optional

Directions

1. I bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until tender. I drain them and set them aside.
2. While the noodles cook, I melt the butter in a large skillet or saucepan over medium heat.
3. I sprinkle in the flour and whisk continuously for about 1 minute to create the base of my sauce.
4. I gradually whisk in the chicken broth and milk, making sure the mixture stays smooth.
5. I season the sauce with garlic powder, onion powder, dried thyme, salt, and black pepper. I let it simmer gently until it begins to thicken.
6. I add the cooked chicken to the sauce. If I am using peas and carrots, I stir them in at this point as well.
7. I cook everything for a few minutes, stirring occasionally, until the chicken and vegetables are heated through.
8. I add the drained egg noodles and gently toss everything together until the noodles are completely coated in the creamy chicken sauce.
9. I let the mixture cook for another minute or two over low heat. If the sauce becomes thicker than I prefer, I stir in a small splash of chicken broth or milk.
10. I finish the dish with chopped fresh parsley and serve it warm.

Servings and Timing

I usually get about 6 servings from this Chicken and Egg Noodles recipe, making it a convenient choice for a family dinner.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 6

Variations

Creamy Chicken and Egg Noodles

When I want an even richer sauce, I replace part of the milk with heavy cream. I can also stir in a small amount of cream cheese at the end for additional creaminess.

Chicken and Vegetable Egg Noodles

I add peas, carrots, broccoli, mushrooms, spinach, or green beans when I want more vegetables in my meal. I cook firmer vegetables until tender before mixing them with the noodles.

Mushroom Chicken and Egg Noodles

I sauté sliced mushrooms in the butter before preparing the sauce. Once they are lightly browned and tender, I continue with the recipe and leave the mushrooms in the pan.

Cheesy Chicken and Egg Noodles

For a cheesy variation, I stir shredded cheddar or Parmesan into the finished sauce over low heat. I add the cheese gradually and stir until it melts smoothly.

Herb Chicken and Egg Noodles

I increase the savory herb flavor by adding parsley, thyme, rosemary, or Italian seasoning. I adjust the herbs depending on the flavors I want that day.

Storage/Reheating

I let leftover Chicken and Egg Noodles cool before transferring them to an airtight container. I keep the leftovers refrigerated and use them within 3 to 4 days.

When reheating on the stovetop, I place the noodles in a saucepan or skillet over low to medium heat. I add a splash of chicken broth or milk and stir occasionally until everything is heated through.

For individual portions, I can use the microwave. I add a little broth or milk to help loosen the sauce, cover the dish loosely, and heat it in short intervals, stirring between each interval until hot throughout.

FAQs

Can I use leftover chicken for Chicken and Egg Noodles?

Yes. I often use leftover cooked chicken because it makes this recipe especially quick. I shred or chop the chicken before stirring it into the sauce and heat it thoroughly before serving.

Can I use rotisserie-style chicken?

Yes. Cooked rotisserie-style chicken works very well in this recipe. I remove the skin and bones, shred the meat, and add it to the sauce. It is one of my favorite shortcuts when I want to save preparation time.

How can I keep egg noodles from becoming mushy?

I avoid overcooking my egg noodles when boiling them because they continue to soften slightly after I add them to the warm sauce. I cook them according to the package directions and drain them as soon as they reach the texture I want.

How can I make Chicken and Egg Noodles thicker?

If my sauce is thinner than I prefer, I let it simmer gently for a little longer before adding the noodles. The flour in the sauce helps it thicken as it cooks. I also avoid adding unnecessary extra liquid.

What can I serve with Chicken and Egg Noodles?

I find this dish filling enough to serve as a complete meal, especially when I add vegetables. When I want something alongside it, I like serving it with steamed vegetables, roasted broccoli, green beans, or a simple salad.

Conclusion

Chicken and Egg Noodles is the kind of comforting dinner I can rely on when I want a warm homemade meal without complicated preparation. Tender chicken, soft egg noodles, and a creamy, savory sauce come together to create a simple dish that works especially well for busy weeknights.

Chicken and Egg Noodles Recipe

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Chicken and Egg Noodles combines tender chicken and soft egg noodles with a creamy, savory homemade sauce. It is an easy, comforting family-style dinner that comes together in about 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• Wide egg noodles
• Cooked chicken, shredded or chopped
• Chicken broth
• Unsalted butter
• All-purpose flour
• Milk
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Black pepper
• Frozen peas and carrots, optional
• Fresh parsley, optional

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Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until tender. Drain and set aside.
2. While the noodles cook, melt the butter in a large skillet or saucepan over medium heat.
3. Add the flour and whisk continuously for about 1 minute to create the base of the sauce.
4. Gradually whisk in the chicken broth and milk until the mixture is smooth.
5. Season with garlic powder, onion powder, dried thyme, salt, and black pepper. Simmer gently until the sauce begins to thicken.
6. Add the cooked chicken to the sauce. Stir in the frozen peas and carrots at this point if using.
7. Cook for a few minutes, stirring occasionally, until the chicken and vegetables are heated through.
8. Add the drained egg noodles and gently toss until completely coated with the creamy chicken sauce.
9. Cook for another 1 to 2 minutes over low heat. If the sauce becomes too thick, stir in a small splash of chicken broth or milk until the desired consistency is reached.
10. Garnish with chopped fresh parsley if desired and serve warm.

Notes

• Leftover cooked or rotisserie-style chicken is a convenient shortcut for this recipe.
• For a richer sauce, replace part of the milk with heavy cream or stir in a small amount of cream cheese at the end.
• Peas, carrots, broccoli, mushrooms, spinach, or green beans can be added for extra vegetables.
• For a mushroom variation, sauté sliced mushrooms in the butter before preparing the sauce.
• For a cheesy version, gradually stir shredded cheddar or Parmesan into the finished sauce over low heat.
• Parsley, thyme, rosemary, or Italian seasoning can be used to adjust the herb flavor.
• Avoid overcooking the egg noodles because they will soften slightly after being added to the warm sauce.
• If the sauce is too thin, simmer it gently for a little longer before adding the noodles.
• Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat gently on the stovetop or in the microwave with a splash of chicken broth or milk to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 5 g
• Sodium: 590 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 105 mg