This Creamy Chicken and Noodles is how comfort food is supposed to be! This one-skillet recipe means that dinner and clean-up are a breeze!
Made with egg noodles and rotisserie chicken, the flavors will remind you of a homemade chicken pot pie – without all the work!
Creamy Chicken and Noodles Skillet Recipe
Most people shy away from making chicken and noodles, but not this girl. I love a good hearty dish that warms my belly and taste buds. Plus, I’m “that” mom that loads this recipe up with veggies for the kids.
Of course, if you have picky eaters, you can leave out the peas and carrots and keep on with the rest of the recipe.
Since you have grains, protein, and veggies in this dish, it is a complete meal. The taste reminds me of the homemade pot pie my mom used to make growing up. I appreciate the fact that this dish is made with wholesome, hearty ingredients like broth and cream to make the gravy and no cream of chicken soup.
Did I mention that it makes more than enough for leftovers as well? This means you can make one meal and have enough for lunch the next day!
This simple skillet recipe is delicious and filling, perfect for the year’s colder months.
Why Make This Chicken Noodle Skillet Recipe
- Fast and easy – Just add the ingredients, and cook. It’s as simple as that.
- No stress noodles – If you want to go above and beyond and make homemade noodles, you can, but I just use egg noodles, and everyone loves it.
- Easy to flavor – Have someone in the family that likes heat? Add hot sauce to their bowl. Each serving can be seasoned easily.
- Hearty and delicious – This is literally a warm hug in a bowl. It’s one of those meals that stick to your ribs and warms you right up.
- Quick to make – It’ll be ready on your table in 20 minutes!
Looking for more chicken recipes?
- Easy Chicken Tortilla Soup
- Green Chile Chicken Enchilada Casserole
- Air Fryer Buffalo Chicken Wings
- Creamy Chicken Stew in 30 Minutes (stovetop recipe)
- 30 Minute Chicken and Rice Casserole
Ingredients + Tips For Creamy Chicken and Noodles
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Butter | I like to use salted butter, but unsalted works as well. Using butter over oil adds a delicious homestyle flavor.
- Sliced mushrooms, onions and garlic | Sauteed to add flavor to the dish.
- Poultry seasoning | Adds taste to really enhance the chicken flavor.
- Chicken broth | You could also use chicken stock as well.
- Egg noodles | Egg noodles work great because they’re thick and hold their texture well.
- Rotisserie chicken | Easy to add since it’s already cooked! You can also use boneless skinless chicken breasts or thighs that are fully cooked.
- Heavy cream | Adds richness to the dish and helps thicken the sauce.
- Frozen veggies | Veggies such as sweet corn, peas, and carrots. You can omit them if you don’t care for the veggies or change them with other frozen veggies.
- Cornstarch | Optional. Only needed if you prefer a thicker sauce.
how to make Creamy Chicken and Noodles
1 Saute the Veggies: Add butter to a 12-inch skillet. Heat skillet over med-high high heat. Add mushrooms, garlic, and onions and cook ’til browned. (about 4 minutes)
2 Add the Noodles: Add chicken broth, poultry seasoning, salt, pepper, and noodles to the skillet. Cover and cook for 6 minutes, stirring occasionally.
3 Add Cream and Chicken: Stir cream into the skillet, and add chicken. Reduce heat to med-low.
4 Add veggies: Stir in corn, peas, and carrots. Cook an additional 3 to 5 minutes until the liquid thickens a bit. Remove the skillet from heat; as the sauce cools, it will thicken more. Season to taste with more salt and pepper as needed.
- Mix 1/4 cup additional chicken broth with 1 tsp cornstarch for faster thickening until smooth. Mix broth/cornstarch mixture into the skillet, cooking for another few minutes.
- Add as many veggies and mushrooms as you want! (celery is a good option, and it adds fiber!) This recipe is really flexible and forgiving!
- The instructions are simple to follow, so don’t stress out! The biggest thing you need to prep for is ensuring you have a large skillet so all the ingredients fit!
- Use leftover chicken if you have it. Any chicken will work great for this recipe.
- Add other frozen veggies like okra, asparagus, and even beans.
- You can leave the veggies out altogether if you have a picky eater.
- If you want to add extra health benefits, you can use bone broth in place of stock.
Let the ingredients cool down, then add them to an airtight container with a lid. Store in the fridge and eat within 2-3 days. To reheat, warm it up in the microwave in 30-second increments, stirring between each.
To freeze, add to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight, and then reheat on the stove. You can add a bit more chicken broth if the sauce is too thick.
Can I make this with uncooked chicken?
If you don’t have leftover chicken, you can definitely use uncooked chicken. (Breasts or thighs work fine.) To use uncooked chicken in this recipe, dice the raw chicken into bite-size pieces and add it in with the mushrooms, garlic, and onions. Stir fry the chicken along with the veggies for about 4 to 5 minutes. Continue with the recipe as directed. I do prefer using precooked chicken as it saves the prep time of dicing the chicken.
Meal prep hack: Over the last year or so (now that my kids are older and can often fend for themselves), at the beginning of the week, I purchase the large family-size pack of chicken tenderloins and boneless skinless chicken thighs. I cook the tenderloins in two large skillets side by side and oven-bake the thighs. It takes about 20 minutes, and then we have all the protein needed for a week’s worth of meals.
Can I Add Fresh Vegetables Instead Of Frozen Ones?
You can, but you will most likely need to cook them first. I use frozen because they’ve already been cooked or blanched before being frozen, making them the perfect texture and heat up in only a few minutes.
How do you thicken the sauce?
The starch from the pasta, along with the heavy cream, will thicken the sauce as it cooks. The sauce will thicken even further as it cools. However, if you want a thicker sauce (or a larger amount), you can mix additional chicken broth with cornstarch. (One tablespoon per cup of broth.)
What if I only have canned veggies?
Canned veggies (for the peas, carrots, and corn) work fine too. I suggest adding them in at the end of the cooking time to prevent them from becoming mushy.
Can I use Bow Tie or another type of pasta?
This short cook time for this Creamy Chicken and Noodles recipe is based on the use of egg noodles. You could use another type of pasta but would need to adjust the cook time and amount of broth used. (I have not tested the recipe with another type of noodle, so I am unsure of what the exact changes would need to be.)
More Noodle Recipes
- Teriyaki Beef and Broccoli with Udon Noodles
- Homemade Chicken Noodle Soup Recipe (from a whole chicken)
- Easy Peanut Noodles (lightened up)
- One Pot Meatball Stroganoff
Did you make this Creamy Chicken and Noodles recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!Print
Everyone will love this Creamy Chicken and Noodles Skillet Recipe. It’s a quick and easy one-skillet meal that tastes like chicken pot pie, but without all the work!
- 2 tbsp butter
- 8 oz thinly sliced mushrooms
- 1/2 cup diced onions
- 1 tsp diced/minced garlic
- 1 1/4 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups chicken broth
- 3 cups No Yolks Egg noodles
- 2 cups chopped rotisserie chicken
- 3/4 cup heavy cream
- 1/2 cup frozen sweet corn, thawed
- 1 cup frozen peas and carrots, thawed
- optional (only if needed, 1 tsp cornstarch)
- Add butter to a 12-inch skillet. Heat skillet over med-high high heat. Add mushrooms, garlic and onions and cook ’til browned. (about 4 minutes)
- Add chicken broth, poultry seasoning, salt, pepper and noodles to skillet. Cover and cook for 6 minutes, stirring occasionally.
- Stir cream into the skillet, add chicken. Reduce heat to med-low.
- Stir in corn, peas and carrots. Cook an additional 3 to 5 minutes until liquid thickens a bit.
- Remove skillet from heat, as the sauce cools it will thicken a bit more. Season to taste with more salt and pepper as needed.
- Optional: For faster thickening, mix 1/4 cup additional chicken broth with 1 tsp cornstarch until smooth. Mix broth/cornstarch mixture into the skillet, cooking for another few minutes.
- Garnish with fresh parsley and serve with biscuits, yum!
Don’t skimp on the mushrooms, onions, garlic and butter in step one – this is where much of the flavor comes from!
After the final cooking time, give it a taste and add additional salt, pepper and poultry seasoning as needed.
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.