There’s nothing quite like a hearty bowl of Creamy Chicken and Noodles to warm you up from the inside out. This classic American comfort food is rich, flavorful, and incredibly satisfying — the kind of recipe that feels like it came straight from Grandma’s kitchen. Perfect for busy weeknights, cozy weekends, or anytime you need a little extra comfort on your table.
Today, I’m showing you exactly how to make this dish the right way — with tender chicken, luscious cream sauce, and perfectly cooked noodles. Let’s dive in!
⭐ Why This Recipe Works
True comfort food with rich, nostalgic flavors
Made with simple pantry staples you already have
Creamy without being heavy — perfectly balanced
One-pot friendly for easy cleanup
🛒 Ingredients You’ll Need
For the Chicken and Sauce:
2 large boneless, skinless chicken breasts (or thighs for extra tenderness)
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
4 cups chicken broth (preferably low sodium)
1 cup heavy cream
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
For the Noodles:
12 oz egg noodles (wide or homestyle work best)
1/2 cup grated Parmesan cheese
Fresh parsley for garnish (optional)
🔥 Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts generously with salt, pepper, and a pinch of thyme.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Once shimmering, add the chicken and sear on both sides until golden, about 4–5 minutes per side.
Note: The goal here is to build flavor; don’t worry about cooking them through completely yet.
Remove the chicken from the pot and set aside.
Step 2: Sauté the Aromatics
In the same pot (don’t clean it — those brown bits = flavor!), add the diced onions. Sauté until softened, about 3–4 minutes.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Build the Sauce
Pour in 4 cups chicken broth, scraping up all the browned bits from the bottom of the pot.
Stir in 1 teaspoon dried thyme and 1 teaspoon dried parsley.
Return the seared chicken back into the pot, bring to a simmer, and cover. Let cook gently for 15–20 minutes, or until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it with two forks. Set aside.
Meanwhile, lower the heat slightly and slowly stir in 1 cup heavy cream into the broth. Stir well to create a silky, creamy sauce.
Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Cook the Noodles
Add 12 oz egg noodles directly into the creamy broth. Stir to coat all the noodles.
Simmer uncovered for 7–8 minutes, stirring occasionally, until the noodles are cooked through and tender but still slightly firm (al dente).
Tip: The noodles will absorb a lot of the broth — this is what makes them so flavorful and creamy!
Step 6: Bring it All Together
Once the noodles are cooked, add the shredded chicken back into the pot.
Stir in 1/2 cup grated Parmesan cheese for extra richness and depth of flavor.
Let everything simmer together for another 2–3 minutes to thicken slightly. If it gets too thick, just add a splash of extra chicken broth or cream to loosen it up.
🍴 How to Serve
Ladle the creamy chicken and noodles into bowls and sprinkle with freshly chopped parsley if desired.
Serve hot with warm dinner rolls, a crisp side salad, or simply as-is — this dish is filling and satisfying on its own!
📦 Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently warm on the stovetop with a splash of chicken broth or cream to maintain that creamy consistency.
Freeze: You can freeze it for up to 2 months, although the noodles may soften slightly after thawing.
💬 Expert Tips for the Best Creamy Chicken and Noodles
Use homemade or quality store-bought broth for maximum flavor.
Don’t overcook the noodles — they continue to soften as they sit in the sauce.
Add vegetables like peas, carrots, or spinach to make it even heartier.
Want it richer? Swap half the heavy cream for cream cheese!
🛑 Common Mistakes to Avoid
Boiling the cream: Always lower the heat before adding cream to prevent curdling.
Not seasoning in layers: Season the chicken, the broth, and the sauce for the best flavor.
🥰 Final Thoughts
This Creamy Chicken and Noodles recipe isn’t just comfort food — it’s a warm, rich hug in a bowl.
Every spoonful is loaded with tender chicken, velvety sauce, and perfectly cooked noodles.
Once you try it, you’ll understand why it’s a staple in so many American kitchens.
Perfect for busy families, cozy nights, and impressing guests without the stress.
Save it, make it, and fall in love with it — just like we did!
Creamy chicken and noodles
Equipment
- 1 Stove
Ingredients
For the Chicken and Sauce:
- 2 large boneless skinless chicken breasts
- Salt pepper, garlic powder (to season)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
For the Noodles:
- 12 oz wide egg noodles
- 1/2 cup grated Parmesan cheese
- Fresh parsley optional, for garnish
Instructions
- Prep the Chicken
- Slice chicken breasts in half horizontally to create thinner cutlets.
- Season both sides with salt, pepper, and garlic powder.
- Sear the Chicken:
- Heat butter and olive oil in a large pot or Dutch oven over medium-high heat.
- Sear chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add diced onion. Sauté until softened (3–4 minutes).
- Stir in garlic and cook for another 30 seconds.
- Build the Sauce:
- Pour in chicken broth, scraping up brown bits.
- Add thyme and parsley. Return chicken to the pot.
- Simmer covered for 15–20 minutes until chicken is cooked through.
- Shred the Chicken:
- Remove chicken from the pot. Shred using two forks.
- Make it Creamy:
- Stir heavy cream into the broth. Taste and adjust seasoning.
- Cook the Noodles:
- Add egg noodles directly to the creamy broth.
- Simmer uncovered for 7–8 minutes, stirring occasionally.
- Finish:
- Return shredded chicken to the pot.
- Stir in Parmesan cheese.
- Simmer for 2–3 more minutes until thickened. Garnish with parsley if desired.
Video
Notes
Tips:
Don’t overcook noodles—they continue to soften after simmering. Add a splash of broth when reheating leftovers to keep it creamy. Swap in veggies like peas or spinach for a heartier version!Storage:
Refrigerate: Up to 3 days in an airtight container. Freeze: Up to 2 months (note: noodles may soften slightly after thawing).
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