Creamy Chicken and Noodles Skillet Recipe
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This Creamy Chicken and Noodles Skillet is comfort food at its best! Made with tender egg noodles, rotisserie chicken, veggies, and a rich, creamy sauce, this easy one-skillet dinner tastes a bit like homemade chicken pot pie—without all the work.
Best of all, it is ready in about 20 minutes, and the noodles cook right in the skillet. Fewer dishes to wash is always a win in my book!
💌 Save this article
Enter your email and have it sent to your inbox!
Creamy Chicken and Noodles Skillet Recipe
Some people shy away from making homemade chicken and noodles because they assume it will take all afternoon—but not this girl. I love a warm, hearty dinner, but I also love getting it on the table without dirtying every pot and pan in my kitchen.
I’m also “that” mom who loads this chicken noodle skillet with mushrooms, peas, carrots, and corn whenever I can. Of course, if you have picky eaters, you can leave out some or all of the veggies. When my kids were younger, I often served them just the creamy chicken and egg noodles, and they loved it.
The flavor reminds me of the homemade chicken pot pie my mom made when I was growing up. It has that same creamy chicken, savory seasoning, and comforting combination of noodles and vegetables, but there is no pie crust to make and no cream of chicken soup.
Since the skillet has protein, noodles, and vegetables, it is a complete meal all by itself. It also makes enough for leftovers, which means dinner tonight and lunch tomorrow. That is always a win!
Why Make This Chicken Noodle Skillet Recipe
-
Fast and easy – This creamy stovetop chicken and noodles recipe is ready in about 20 minutes.
-
One-skillet meal – The egg noodles cook directly in the chicken broth, so there is no separate pot of water and no noodles to drain.
-
Perfect for rotisserie chicken – It is an easy way to turn leftover or rotisserie chicken into an entirely different meal.
-
No canned soup – The creamy sauce is made from chicken broth and heavy cream.
-
Easy to customize – Add extra vegetables, leave them out for picky eaters, or let everyone season their own bowl.
-
Hearty and delicious – This is basically a warm hug in a bowl, exactly what you want on a cool evening.
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 for Creamy Chicken and Noodles
Ingredients at a glance. You will find the exact amounts in the printable recipe card at the bottom of the post.
- Butter – I usually use salted butter, but unsalted works too. Butter gives the sauce that rich, homestyle flavor.
- Mushrooms, onion, and garlic – Sautéing these in butter creates much of the flavor in the finished dish, so don’t rush this step.
- Poultry seasoning – This gives the sauce its classic chicken-and-noodles flavor.
- Chicken broth – Regular chicken broth, low-sodium broth, chicken stock, or bone broth will work. If you use low-sodium broth, you may need a little more salt.
- Egg noodles – Egg noodles cook quickly and hold up well in the creamy sauce. The cooking time for this recipe is specifically based on egg noodles.
- Rotisserie chicken – You will need about two cups of chopped cooked chicken. Leftover chicken breasts or thighs work just as well.
- Heavy cream – This adds richness and helps turn the broth into a creamy sauce.
- Frozen vegetables – I use corn, peas, and carrots. Since frozen vegetables are already blanched, they warm through quickly without becoming overcooked.
- Cornstarch – This is optional and only needed if you prefer a thicker sauce.
How to Make Creamy Chicken and Noodles
1 Sauté the mushrooms and aromatics: Melt the butter in a large 12-inch skillet over medium-high heat. Add the mushrooms, onion, and garlic and cook for about four minutes, or until softened and lightly browned.
2 Cook the egg noodles: Add the chicken broth, poultry seasoning, salt, pepper, and uncooked egg noodles. Cover and cook for six minutes, stirring occasionally so the noodles cook evenly and do not stick together.
3 Add the cream and chicken: Stir in the heavy cream and chopped cooked chicken, then reduce the heat to medium-low.
4 Add the vegetables and finish: Stir in the corn, peas, and carrots. Cook for another three to five minutes, until the vegetables are heated through and the sauce begins to thicken. Remove the skillet from the heat and season with additional salt and pepper if needed. The sauce will continue to thicken as it cools.
Recipe Tips
- Use a large skillet. A 12-inch skillet gives the egg noodles enough room to cook evenly and leaves space for the chicken and vegetables.
- Don’t skimp on the mushrooms, onion, garlic, and butter. This is where much of the flavor develops.
- Give the sauce a few minutes to thicken. It may look a little loose when you first remove the skillet from the heat, but the noodles will continue absorbing liquid as the dish cools.
- Thicken it more if needed. Whisk one teaspoon of cornstarch into 1/4 cup of cold chicken broth. Stir the mixture into the skillet and cook for another minute or two.
- Season at the end. Chicken broth and rotisserie chicken can vary quite a bit in saltiness, so taste the finished dish before adding extra salt.
Creamy Chicken and Noodles Variations
- Use leftover chicken: Rotisserie chicken is convenient, but any cooked chicken breast or thigh meat will work.
- Make it without vegetables: You can leave out some or all of the vegetables if that is what it takes to keep your picky eaters happy. No judgment here!
- Add celery: Sauté diced celery with the onion and mushrooms for extra flavor and a little crunch.
- Add thyme: A small amount of dried or fresh thyme works well with the poultry seasoning.
- Spice up individual servings: Let anyone who likes extra heat add hot sauce or crushed red pepper to their own bowl.
- Use bone broth: Replace the regular chicken broth with bone broth for an even richer chicken flavor.
Storage Suggestions
Refrigerator: Allow the creamy chicken and noodles to cool, then transfer the leftovers to an airtight container. Store in the refrigerator for up to three days.
Reheating: Reheat individual servings in the microwave in 30-second intervals, stirring between each interval. You can also reheat the noodles gently in a skillet on the stovetop. Add a splash of chicken broth or cream if the sauce has become too thick.
Freezing: I don’t recommend freezing this dish. The cream sauce may separate, and the egg noodles can become overly soft after freezing and thawing.
Creamy Chicken and Noodles FAQs
Do I cook the egg noodles before adding them?
No. Add the uncooked egg noodles directly to the skillet. They cook in the chicken broth, which gives them extra flavor and saves you from washing another pot.
Can I make this recipe with uncooked chicken?
Yes. Dice boneless chicken breasts or thighs into bite-size pieces. Add the raw chicken to the skillet with the mushrooms, onion, and garlic. Cook until the chicken reaches an internal temperature of 165°F, then continue with the recipe as directed. I prefer precooked or rotisserie chicken because it saves the time and mess of cutting raw chicken.
Can I use fresh vegetables instead of frozen vegetables?
Yes, but you may need to cook them first. Frozen vegetables have already been blanched, so they only need a few minutes to heat through. Fresh carrots, celery, and other firm vegetables should be added near the beginning of the recipe so they have time to soften.
Can I use canned vegetables?
Yes. Drain the canned peas, carrots, or corn and stir them in at the end of the cooking time. Since canned vegetables are already fully cooked, they only need enough time to warm through.
How do I thicken the creamy sauce?
The starch released by the egg noodles, along with the heavy cream, naturally thickens the sauce. It will also become thicker after the skillet is removed from the heat. If you prefer a thicker sauce, whisk one teaspoon of cornstarch into 1/4 cup of cold chicken broth. Stir it into the skillet and cook for another minute or two.
Can I use bow-tie pasta or another type of noodle?
You can, but you will need to adjust the cooking time and possibly the amount of broth. This recipe’s short cooking time was developed using egg noodles, which cook faster than most traditional pasta shapes. I have not tested the exact changes needed for other types of pasta.
More Noodle Recipes You Might Like
- Teriyaki Beef and Broccoli with Udon Noodles
- Homemade Chicken Noodle Soup
- Easy Peanut Noodles
- Easy One-Pot Meatball Stroganoff
Pin this recipe for later.
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
Creamy Chicken and Noodles
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 generous servings 1x
- Category: main dish
- Method: stove top
- Cuisine: American
Description
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!
Ingredients
- 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)
💌 Save this article
Enter your email and have it sent to your inbox!
Instructions
- 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!
Notes
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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 510
- Fat: 28
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Don't miss any more posts!
Stay connected by following along on Pinterest, Facebook, Instagram, and TikTok for more fun content, easy recipes, free sewing patterns, and creative inspiration.
%20){kind=link}
Made this tonight. Didn’t have poultry seasoning or fresh mushrooms but it was so good. I bought a little steam bag of corn, peas and carrots combined. I steamed it and then put it in there.
I definitely will make again. Thank you!
One of my favorites too. When my kids were younger, I would pretty much just make the noodles and sauce for them. They loved it.
Really delicious!! I love thyme with chicken, so I added a little bit, gave it a little something extra.
Both my teens liked this dish. Veggies added, sautéed carrots & onions(omitted garlic & corn).
Will definitely make again. So easy with rotisserie chicken on hand. Thanks!
Tried and approved! my picky husband AND my son on the spectrum ate it all up and even asked for seconds! this recipe may find it’s way into our dinner rotation!
So yummy for using up extra chicken!
Came out great! Made a few tweaks that family would prefer, like adding mushrooms, but overall stuck pretty close to recipe. My kids especially enjoyed the meal. It also was great the next day as leftovers.
Made this tonight for the family I nanny for. It was a hit! I did a variation where i had raw chicken breasts instead of already prepared chicken. Even though it did add time to the prep time, it wasn’t by much. This was an easy recipe for me as I’m still learning how to cook. I will definitely save this for when the cooler months come back; it was such a hit!
Super easy and really delicious!
Super easy and really delicious!
So easy and simple!! Yummy 3d
Easy to make and a great tasty meal! I usually do a teaspoon or 2 of cornstarch mixed with a little cold water before adding to center of the pot towards the end of cooking, wait about 30 seconds before stirring. I do this since prefer this dish a little thicker. I also love using Amish egg noodles.
This looks amazing – I’ve made something very similar before so I know this’ll be good, but I’m going to be following your version for dinner tonight!!
Do I need to pre-cook the noodles before adding them or do they cook in the skillet?
No they cook in the skillet in the chicken broth. The recipe calls for egg noodles and they cook really fast.
Just made this and it is delish!! Perfectly simple to prepare, a good amount of veggies & protein, & comforting as can be! Thank you so much, very happy to know this recipe now(:
I LOVE this recipe, have made it many times! Does it freeze well??
I have never tried freezing it, sorry.
my 5 year old loved this recipe. I am putting it into our monthly rotation 🙂
This looks so delicious. I am going to have to give this a try!