chicken and noodles recipe with egg noodles
The Best chicken and noodles recipe with egg noodles
Chicken and noodles with egg noodles is one of those simple, comforting dishes that feels like a hug in a bowl. There’s something about the tender chicken, the buttery noodles, and the savory broth that makes it feel like home—especially after a long day. I first made this recipe when my kids were little, and it became a staple in our house because it’s so easy to customize. You can toss in whatever veggies you have on hand—peas, carrots, or even spinach—without breaking the recipe. The kids always loved how the noodles soak up the flavor, and it’s something they’ll eat again and again. It’s not just a meal; it’s a reminder that good food doesn’t have to be complicated.
This dish is perfect for both quick weeknight dinners and special occasions. Serve it over a big bowl for a family dinner, or double it up for a potluck where everyone can grab a serving. My husband always says it’s the kind of meal that makes him feel like he’s eating at a cozy restaurant, and honestly, it’s the kind of dish that makes everyone feel that way. Plus, the egg noodles add a nice texture and a little extra protein, making it a balanced meal. It’s not heavy, but it’s hearty enough to hold you over until lunch the next day. And because it’s so adaptable, you can adjust the seasoning to taste—maybe a little more garlic if you like, or a splash of soy sauce for extra depth. It’s the kind of recipe that feels like a secret, but once you figure out the right balance, it’s impossible to resist.
Health-wise, this dish is surprisingly good for you. The lean chicken provides protein without being too heavy, and the egg noodles (if you’re using whole wheat or low-carb alternatives) add fiber and nutrients. You can even skip the butter and use olive oil instead, or make the broth with low-sodium chicken stock. The veggies you add—like zucchini or mushrooms—pack in extra vitamins, and the herbs and spices keep it light but flavorful. It’s a meal that doesn’t feel like a sacrifice, even if you’re watching what you eat. My kids have grown up eating this, and now they’re the ones suggesting we make it for dinner. It’s that kind of dish that makes you want to keep it in your rotation, no matter what.
Classic Chicken and Egg Noodles
A comforting dish featuring tender chicken, creamy egg noodles, and a savory tomato-based sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 8 oz egg noodles
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese
- 1 large egg
- ½ tsp nutmeg
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- ½ cup heavy cream (or half-and-half)
- 1 tbsp Dijon mustard
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
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2 Boil salted water in a pot. Cook egg noodles according to package instructions until al dente. Drain and set aside.
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3 In the same skillet, melt butter over medium heat. Add Parmesan cheese and nutmeg, stirring until melted. Pour in the egg and stir until fully cooked and slightly set.
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4 In a separate pan, heat tomato sauce, chicken broth, Worcestershire sauce, and Dijon mustard over medium heat. Simmer for 5 minutes. Stir in heavy cream and season with salt and pepper to taste.
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5 In the same skillet used for the egg noodles, combine the cooked egg noodles, chicken, and sauce. Stir well to coat evenly. Cook for another 2-3 minutes until heated through.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups/spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Egg Noodles Works
This chicken and noodles recipe with egg noodles is always a reliable choice for family gatherings because it’s simple yet satisfying—no fancy ingredients or complicated steps. It’s hearty enough to feed a crowd without being too heavy, and the flavors meld together nicely, making it a crowd-pleaser whenever people are together. Plus, it’s quick to make, so you can serve it up without stressing over last-minute details.
❓ Frequently Asked Questions About Chicken and Egg Noodles
1. What is the best way to cook egg noodles for the chicken and noodles recipe to ensure they are al dente?
The best way to cook egg noodles is to boil them in salted water according to the package instructions, usually around 8-10 minutes for al dente. After cooking, drain them and rinse briefly with cold water to stop the cooking process. For a richer flavor, you can toss the noodles with a bit of olive oil before adding them to the chicken mixture.
2. Can I substitute regular pasta for egg noodles in this recipe?
While you can technically substitute regular pasta, egg noodles are ideal because they hold up well to the cooking process and absorb the flavors of the chicken and broth beautifully. If you must use regular pasta, consider using penne or fusilli, but keep in mind the texture and consistency might differ slightly.
3. How do I make the chicken broth taste better without adding too many ingredients?
To enhance the chicken broth naturally, use high-quality bone-in chicken pieces (like thighs and drumsticks) for a richer flavor. Add aromatics such as onions, carrots, celery, garlic, and bay leaves while simmering. For extra depth, you can also include a splash of white wine or a few sprigs of fresh herbs like thyme or parsley. Seasoning with a pinch of black pepper and a bay leaf can also elevate the taste.
4. What should I do if my chicken and noodles turn out too dry or too wet?
If your dish is too dry, add a splash of chicken broth or water while stirring to moisten the noodles and chicken. For a wet consistency, reduce the amount of broth initially used or add a bit of cornstarch mixed with cold water to thicken the sauce gradually. Ensure you’re not overcooking the noodles and chicken to prevent dryness.
5. Can I use pre-cooked or canned chicken for this recipe, and how does it shredding affect the dish?
Yes, you can use pre-cooked or canned chicken, but shredding it yourself is ideal because it ensures a tender texture without any tough or rubbery bits. If using canned chicken, drain and rinse it thoroughly to remove excess salt and sodium. For best results, cook the chicken fresh, shred it, and mix it into the broth and noodles at the end to avoid overcooking the noodles.
