This creamy chicken and noodles is the kind of weeknight comfort food that arrives at the table fast, warms everyone up, and disappears even faster. It uses cooked egg noodles and shredded chicken folded into a silky sauce of chicken broth, heavy cream, butter, sautéed onion and garlic, and peppy paprika — all finished with frozen peas and carrots for a one-skillet family dinner. If you like a casserole-style, comforting plate, you can also explore a rice-based cousin like this creamy chicken and rice version for a different texture and easy bake option.
Why you’ll love this dish
This recipe hits the trifecta: fast, forgiving, and familiar. It’s ideal when you need dinner on the table in about 20–30 minutes using pantry and fridge staples. Leftover rotisserie chicken or a quick batch of poached breasts make this especially speedy.
“The sauce is rich without being heavy, and the peas add a fresh pop — my picky eaters asked for seconds.” — a regular from my test kitchen
Perfect occasions: weeknight family dinners, cozy lunches, or when you want something kid-approved and low-effort after a long day.
How this recipe comes together
The method is straightforward and built to be fail-safe.
- Start by softening onion in butter to build a sweet, savory base.
- Add garlic briefly so it never gets bitter.
- Deglaze the pan with chicken broth, which gains flavor from any browned bits.
- Stir in shredded cooked chicken and heavy cream to form the sauce; keep things at a gentle simmer so the cream doesn’t split.
- Fold in cooked egg noodles and frozen vegetables; heat through until everything is coated and the sauce thickens slightly.
This is mostly stovetop work — no baking required — and you finish by adjusting the seasoning. The gentle simmer and short final cook make sure the noodles don’t get mushy.
Ingredient list
- 2 cups cooked egg noodles (cooled slightly; reserve a little cooking water if you like)
- 1 pound cooked chicken, shredded (rotisserie or poached chicken works great)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup heavy cream (for richness; substitute half-and-half for lighter texture)
- 1/4 cup butter (unsalted recommended)
- 1/2 cup diced onion (yellow or sweet)
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked or sweet, depending on preference)
- 1 cup frozen peas and carrots (no need to thaw)
Notes: Swap gluten-free pasta or cooked rice if needed. If you’re cutting dairy, try canned coconut milk thinned with a little extra broth (flavor will change).
Step-by-step instructions
- Melt 1/4 cup butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Stir occasionally so they soften but don’t brown too quickly.
- Add the minced garlic and cook 30–60 seconds, just until fragrant. Keep an eye on it — garlic burns fast.
- Pour in 2 cups chicken broth and bring to a gentle simmer. Scrape any fond (browned bits) from the pan for extra flavor.
- Add the shredded chicken, 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Stir well and return to a low simmer; don’t let the mixture boil aggressively.
- Fold in the 2 cups cooked egg noodles and 1 cup frozen peas and carrots. Stir until everything is evenly coated in the sauce.
- Cook until heated through and the sauce thickens slightly, about 3–5 minutes. If the sauce is too thin, simmer a minute or two longer; if too thick, loosen with a splash of broth. Taste and adjust seasoning before serving.
Best ways to enjoy it
Serve this in shallow bowls for a cozy, rustic presentation. Garnish ideas:
- A sprinkle of chopped parsley or chives for color and freshness.
- Grated Parmesan for a savory finish.
- Cracked black pepper and a pinch more paprika for visual appeal.
Pairings: a crisp green salad with vinaigrette, roasted Brussels sprouts, or simple garlic bread. For a lighter meal, serve smaller portions with a vibrant citrusy salad.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature (no more than two hours) before refrigerating.
- Freezing: You can freeze up to 2 months, though the texture of the noodles may soften after thawing. Freeze in portion-sized containers.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low, stirring and adding a splash of broth or cream to loosen the sauce. Microwaving in short intervals with stirring also works. Do not boil aggressively when reheating or the cream can separate.
Food safety note: discard leftovers left at room temperature longer than two hours to prevent bacterial growth.
Pro chef tips
- Use warm chicken broth when adding cream — extreme temperature differences can cause the cream to curdle.
- Reserve a little pasta water when you drain the noodles. A tablespoon or two added at the end helps silky cohesion without extra cream.
- For extra flavor, sauté a pinch of dried thyme or a bay leaf with the onions (remove the bay leaf before serving).
- Shred chicken using two forks or pulse briefly in a food processor for even shredding.
- If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it in at the end, cooking 1–2 minutes to activate.
Recipe variations
- Make it with rice: swap cooked egg noodles for cooked long-grain rice or try a casserole format for a baked finish — similar inspiration can be found in a creamy smothered chicken and rice that uses rice and an oven bake to concentrate flavors.
- Lower fat option: use half-and-half or a mixture of milk and a little butter instead of heavy cream; reduce butter to 2 tablespoons.
- Add mushrooms: sauté sliced mushrooms with the onion for an earthy note.
- Spicy twist: stir in red pepper flakes or a dash of cayenne.
- Vegetarian: replace chicken with sautéed tofu or chickpeas and use vegetable broth.
FAQ
Q: How long does this take from start to finish?
A: Active stove time is about 15–20 minutes if you have cooked chicken and noodles ready. If you need to cook chicken or pasta from scratch add 20–30 minutes.
Q: Can I use raw chicken in this recipe?
A: You can, but you’ll need to cook it fully in the broth first (poach until internal temp is 165°F/74°C) before adding the cream and noodles. Using pre-cooked chicken (rotisserie or leftovers) is faster and helps prevent overcooking the noodles.
Q: Will the cream separate if I boil it?
A: Heavy cream is relatively stable, but high, rolling boils can cause separation. Keep the sauce at a low simmer and stir gently. If separation happens, whisk in a small amount of warm broth or a spoon of softened butter off heat to re-emulsify.
Q: Can I make this ahead for a party?
A: Yes—assemble through step 4, cool, and refrigerate. Reheat gently, then fold in noodles and vegetables just before serving to avoid mushy pasta.
Q: How can I make this gluten-free?
A: Use gluten-free noodles or swap for cooked rice. Confirm your chicken broth is gluten-free (some brands use flavorings that contain gluten).
Enjoy the comfort of creamy chicken and noodles — it’s forgiving, crowd-pleasing, and easy to adapt to what you have on hand.
Print
Creamy Chicken and Noodles
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting weeknight dish with cooked egg noodles, shredded chicken, and a silky sauce made from chicken broth and heavy cream, finished with frozen peas and carrots.
Ingredients
- 2 cups cooked egg noodles
- 1 pound cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup frozen peas and carrots
Instructions
- Melt 1/4 cup butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and cook 30–60 seconds, just until fragrant.
- Pour in 2 cups chicken broth and bring to a gentle simmer.
- Add the shredded chicken, heavy cream, salt, black pepper, and paprika. Stir well and return to a low simmer.
- Fold in the cooked egg noodles and frozen peas and carrots. Stir until everything is evenly coated in the sauce.
- Cook until heated through and the sauce thickens slightly, about 3–5 minutes.
Notes
Swap gluten-free pasta or cooked rice if needed. For dairy-free, use canned coconut milk thinned with extra broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American