egg noodle recipe with chicken

The Best egg noodle recipe with chicken

This dish is one of my go-to favorites—simple enough to make when life gets busy but always feels special on the table. I started making it years ago when my kids were younger, and it became a staple because it’s so easy to customize. Whether I’m whipping it up for a quick weeknight dinner or prepping it ahead for a family gathering, this recipe never disappoints. The tender chicken and al dente egg noodles hold up well, and the flavors meld perfectly with the garlic and herbs, making it feel indulgent without being heavy. My kids especially love it because it’s comforting yet not too rich—just the right balance of protein and carbs, and the way the noodles soak up the sauce makes every bite satisfying.

I also love how adaptable this recipe is for health-conscious eating. The egg noodles can be swapped for whole wheat or even chickpea-based noodles if needed, and the chicken can be baked or stir-fried to keep it light. It’s a great way to get more vegetables in without making the meal feel like a chore. Plus, the garlic and olive oil give it a flavor boost that’s actually good for you, not just a crutch for extra salt. Whether it’s a weekly meal or a special occasion like a holiday dinner, this dish always feels like a warm hug for the whole family.

Garlic Butter Chicken Egg Noodles with Roasted Vegetables

4.9 from 1337 votes

A flavorful dish featuring tender chicken breast, al dente egg noodles, and a rich garlic butter sauce. Roasted vegetables add a fresh and vibrant touch to this comforting meal.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 2 cups (250g) all-purpose flour
• 1 tsp salt
• 1 large egg
• 1/4 cup (60ml) cold water

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1/4 cup (30g) grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)

For the Vegetables

• 2 medium bell peppers, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 For the dough: In a large bowl, mix flour and salt. Add egg and water, then knead until smooth. Cover with a damp towel and rest for 30 minutes.
3. 3 For the chicken: Season chicken breasts with thyme, rosemary, salt, and pepper. 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.
4. 4 For the vegetables: Toss sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 15-20 minutes until tender.
5. 5 For the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, simmer for 3-4 minutes. Stir in Parmesan and red pepper flakes (if using).
6. 6 Roll out the dough to about 1/8-inch thickness. Cut into noodle shapes using a knife or cookie cutter. Cook noodles in boiling salted water for 2-3 minutes until al dente. Drain and set aside.
7. 7 In a large skillet, heat a little olive oil over medium heat. Add cooked chicken and sauté for 2 minutes. Pour in the garlic butter sauce, toss to coat. Add cooked noodles and mix well.
8. 8 Serve the chicken noodle mixture with roasted vegetables on the side.
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🔧Equipment

• Mixing bowls
• Kitchen shears
• Large skillet
• Oven-safe baking dish
• Oven
• Food processor (optional)
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a pinch of nutmeg or a dash of Worcestershire sauce to the sauce.,Use a pasta machine to roll the dough for perfectly even noodles.,Substitute chicken thighs for a richer, juicier texture.,Make ahead: Cook the noodles and chicken separately, then reheat before combining.

This egg noodle recipe with chicken is a simple yet satisfying dish that’s perfect for any occasion—whether you’re feeding a small family or hosting a crowd. The tender chicken and chewy noodles come together in a flavorful sauce that’s easy to customize with herbs or spices, making it a flexible meal that never disappoints. It’s the kind of dish that feels like a comfort food classic, quick to assemble, and always a hit when people gather around the table.

❓ Frequently Asked Questions About Garlic Butter Chicken Egg Noodles with Roasted Vegetables

What is the best way to cook fresh egg noodles to achieve a perfect al dente texture?

To get egg noodles just right, boil them in well-salted water (about 1½–2 teaspoons of salt per quart of water) until they reach al dente—usually 1–2 minutes less than the package instructions (since they continue cooking slightly in the hot broth). Stir gently to prevent sticking, and drain immediately after cooking to avoid overcooking. For extra tenderness, toss cooked noodles with a little butter or olive oil before serving.

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Can I substitute dried egg noodles for fresh ones in this recipe, and if so, what’s the cooking time?

Yes, dried egg noodles work perfectly! Cook them according to the package instructions (usually 8–10 minutes for al dente), but reduce the time by 1–2 minutes since they’re firmer than fresh. Drain well and rinse under cold water if you prefer a slightly softer texture. Fresh egg noodles will cook faster (about 3–5 minutes), so adjust accordingly.

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How do I ensure the chicken is tender and flavorful without drying it out?

For juicy chicken, poach it first in a flavorful broth (like chicken or vegetable stock) for 6–8 minutes (depending on thickness), then set aside. In the same pot, sauté garlic, onions, and aromatics, then add the chicken back in with the noodles. For extra moisture, deglaze the pan with a splash of broth or wine. Alternatively, roast chicken thighs or breasts at 375°F (190°C) for 25–30 minutes until internal temp reaches 165°F (74°C).

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What herbs or spices pair best with egg noodles and chicken in this dish?

Classic pairings include: – Fresh herbs: Thyme, parsley, basil, or chives (finely chopped and stirred in at the end). – Spices: A pinch of black pepper, red pepper flakes, or garlic powder for warmth. – Aromatics: Fresh ginger, lemon zest, or a splash of soy sauce or Worcestershire sauce to balance richness. – Umami boost: Add a dash of fish sauce or nutritional yeast for depth.

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How can I make this dish vegetarian or vegan without sacrificing flavor?

Replace chicken with: – Mushrooms: Sauté sliced cremini or shiitake with garlic and thyme until golden (adds umami). – Tofu: Press and cube firm tofu, pan-fry until crispy, then toss with the noodles. – Lentils or chickpeas: Cook with veg broth, garlic, and spices for a hearty texture. For extra richness, use nutritional yeast or a splash of vegan butter when cooking. Garnish with toasted nuts (like walnuts or pecans) for crunch.