homemade chicken and noodles recipe
The Best homemade chicken and noodles recipe
Homemade chicken and noodles is one of those dishes that feels like a warm hug for my family—simple enough to make every day, but special enough to feel like a celebration when we serve it. There’s something comforting about the creamy, savory broth clinging to the noodles, the tender chicken falling apart at the bite, and the way it makes everyone’s eyes light up when they take their first forkful. My kids used to beg for it after school, and honestly, I didn’t even have to tell them it was healthy—just the right balance of protein, carbs, and a little bit of something rich that made it feel indulgent. It’s that kind of dish that doesn’t require a fancy occasion to make it feel meaningful; it’s perfect for a lazy Sunday afternoon, a quick weeknight dinner, or even a cozy family dinner where everyone can sit down together.
What I love most about this recipe is how adaptable it is. You can tweak the ingredients to fit what’s on hand—swap the noodles for penne or fettuccine, add a little garlic or red pepper flakes if you like it spicier, or even throw in some frozen peas or carrots for extra veggies. It’s one of those meals that feels like a blank canvas, and that’s why my family always seems to find something they enjoy. Plus, it’s got real health perks too—lean protein from the chicken keeps us full, and the whole grains or pasta add fiber, while the broth gives us hydration without the sugar crash of heavy sauces. It’s not some gourmet dish, but it’s got heart, and that’s what matters most.
Homemade Chicken and Noodles
A comforting dish featuring tender chicken in a creamy tomato-based sauce served over homemade egg noodles. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 2 large eggs
- ½ tsp salt
- ½ tsp nutmeg
- 1 cup tomato sauce
- ½ cup heavy cream (or half-and-half)
- 1 cup chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with olive oil, garlic powder, thyme, salt, and pepper. Set aside.
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2 In a large bowl, combine flour, eggs, salt, and nutmeg. Roll out dough on a floured surface to about ¼-inch thickness. Cut into noodle shapes using a knife or cookie cutter.
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3 Cook noodles in boiling salted water for 2-3 minutes until al dente. Drain and set aside.
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4 In the same skillet, melt butter over medium heat. Add flour and cook for 1 minute. Slowly pour in chicken broth, stirring constantly. Let it simmer for 2 minutes. Remove from heat and stir in tomato sauce, heavy cream, and Parmesan cheese.
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5 Cook chicken in the skillet until no longer pink (about 5-6 minutes). Add cooked noodles to the skillet and toss to coat in the sauce. Garnish with fresh parsley.
🔧Equipment
- Large skillet
- Mixing bowls
- Rolling pin
- Knife and cutting board
- Cooking pot
- Slotted spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Chicken and Noodles Works
This homemade chicken and noodles recipe is a simple yet reliable choice for any gathering because it’s hearty enough to feed a crowd without feeling too heavy, and the flavors stay rich and satisfying even after serving a dozen people. It’s perfect for busy weeknights when you need something comforting that doesn’t take hours to prepare, and it always comes together better than takeout, no matter how many times you’ve made it. Plus, it’s a no-fuss way to bring everyone together around a warm, familiar meal that feels like home.
❓ Frequently Asked Questions About Chicken and Noodles
1. What is the best way to prepare the chicken for homemade chicken and noodles to ensure it’s tender and flavorful?
To ensure tender chicken, start by marinating it in a mixture of olive oil, minced garlic, lemon juice, salt, pepper, and a pinch of paprika or thyme for at least 30 minutes (or overnight for deeper flavor). Then, sear the chicken in a hot pan with a little butter or oil until golden brown on both sides (about 5–7 minutes per side). Alternatively, you can poach it in broth or lightly bake it in the oven at 375°F (190°C) for 20–25 minutes before shredding.
2. Can I use any type of pasta for homemade chicken and noodles, or are certain types better suited?
While any pasta works, fresh egg noodles or fettuccine are classic choices because they hold up well to the sauce and absorb flavor perfectly. However, you can also use short pasta like penne, macaroni, or even spaghetti if you prefer. Just make sure to cook them al dente and drain well before adding them to the sauce.
3. How do I prevent the noodles from sticking together when mixing them into the chicken and noodles?
To avoid sticky noodles, cook them in a large pot with a little olive oil or butter, stirring occasionally. Once al dente, drain them and rinse briefly under cold water to stop cooking. Then, add a splash of broth or water to the pan while the sauce simmers—this creates a light steam that prevents sticking. Stirring frequently also helps maintain a smooth texture.
4. What’s the secret to making a rich, creamy, and velvety chicken noodle soup?
The key is using a combination of techniques: start with a flavorful broth (chicken, vegetable, or homemade), then stir in a small amount of heavy cream or coconut milk at the end for richness. For extra creaminess, blend a portion of the soup with a little butter and garlic before returning it to the pot. Additionally, adding a splash of white wine or a pinch of nutmeg before adding cream enhances depth. Don’t overcook the noodles—just enough to soften slightly but keep them intact.
5. Can I make homemade chicken and noodles ahead of time, and if so, how should I store and reheat it?
Yes, you can prep the chicken and noodles in advance! Store the cooked chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. For the soup, make it the day before, cover, and refrigerate for up to 2 days. Reheat gently on the stove with a splash of broth or milk to restore creaminess. For best results, reheat in small batches to avoid overcooking the noodles.
