Chicken and Noodles Recipe

This chicken and noodles recipe is the ultimate comfort food made a bit lighter and healthier. It has tender chicken and noodles in a creamy sauce made without canned soup and lots of veggies for a nutritional boost.

If you're thinking about childhood comfort food, chicken and noodles is something that often springs to mind.

This chicken and noodles recipe takes that comfort favorite to a new level, making it lighter and upping the veggies for a treat that also takes care of your five-a-day.

I don't use any canned soup in this creamy chicken and noodle recipe; instead, I make it smooth using a flour roux.

Why you'll love this chicken and noodles recipe

• Warm and comforting - This dish is just like a hug in a bowl, just perfect for a cozy family dinner.
• Really easy to make - You can whip it up in no time with simple ingredients.
• A complete meal in a bowl - Packed with tender chicken, veggies, and noodles, it's a balanced and satisfying feast all by itself!

What you'll need

Egg noodles - These make the dish extra hearty. Remember to cook them al dente as they'll continue to absorb the sauce later. Alternatively, use any type of short pasta you like.

Olive oil + butter - Use a splash of olive oil mixed with butter to cook the chicken. This adds richness to the dish while giving you a higher smoking point than just butter.

Chicken - I like to make this recipe with fresh, boneless, skinless chicken breast to keep things lean and also because it cooks quickly.

You can also use chicken thighs if you'd like the chicken to be juicier. Leftover rotisserie chicken or even leftover turkey also works great here.

Onion and garlic - I like to use them fresh for extra flavor, but onion granules and garlic powder also work.

Plain flour - I use flour to thicken the sauce and avoid any condensed cream soup. Ensure you cook it for a couple of minutes in the roux to avoid a floury taste.

Italian seasoning mix - This mix of dried oregano, basil, rosemary and other herbs infuses loads of flavor into the dish.

Chicken stock - I use low-sodium chicken stock so I can have better control of the salt level.

Mixed frozen veggies - This is perfect in this recipe because there's no prep needed. Use any mix you like - I went for peas, green beans and sweetcorn.

Half and half (single cream) - To add some extra creaminess to the chicken and noodles. If you don't have half and half, a mixture of milk and a bit of heavy cream can work as a substitute.

Low-fat cheddar cheese - Grate it yourself if you can. It adds a nice, cheesy flavor without too much fat.

How to make chicken and noodles

Bring a pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Once cooked, drain them and set them aside.

In a large skillet or pot, heat the olive oil and half the butter over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add a tablespoon of unsalted butter. Add the diced onion and sauté until it becomes translucent. Stir in the crushed garlic and cook for another minute until fragrant.

Sprinkle the plain flour over the onion and garlic, stirring to combine. Cook for a couple of minutes to remove the raw flour taste.

Stir in the Italian seasoning mix and mix well with the roux.

Gradually add the low-sodium chicken stock, stirring constantly to avoid lumps. Let it simmer for a few minutes until the sauce starts to thicken.

Add the mixed frozen veggies to the skillet. Let them cook until they are just tender.

Pour in the half and half and stir to combine everything well. Cook on low heat for a few minutes to heat through.

Add the grated low-fat cheddar cheese and stir until the cheese is melted and the sauce is smooth. Return the cooked chicken to the skillet.

Add the cooked egg noodles to the skillet and toss gently to combine. Stir in the fresh parsley.

Adjust the seasoning to taste and serve hot.

Helpful tips

• Make this chicken and noodles recipe closer to a soup by adding extra chicken stock.
• Keep stirring when adding the chicken stock to avoid lumps in your sauce. A whisk can be helpful here.
• Feel free to swap out or add extra veggies. Bell peppers, carrots, zucchini, or even spinach can add a nice touch.

Substitutions and variations

• Make it vegetarian: Replace the chicken with a plant-based protein like tofu or tempeh.
• Swap the protein: Instead of chicken, use beef strips or shrimp for a different twist. Just adjust the cooking time accordingly to ensure they're cooked perfectly.
• Gluten-free: Use gluten-free noodles and replace the plain flour with a gluten-free alternative for thickening, like cornstarch or a gluten-free flour blend.

What to serve with creamy chicken and noodles

• Crisp green salad: A light, fresh salad with a zesty vinaigrette balances the creaminess of the dish
• Garlic bread: Who doesn't love garlic bread? Its crispy texture is an excellent contrast to the creamy noodles.
• Roasted carrots: Their natural sweetness after roasting pairs nicely with the savory chicken and noodles.

Leftovers and storage

• Place any leftovers in an airtight container and refrigerate. They'll keep well for up to 3-4 days.
• Reheat in a saucepan over medium heat, adding a splash of chicken stock or water if needed.
• This dish can be frozen, although the noodles might become a bit softer upon thawing. To freeze, let it cool completely, then transfer to a freezer-safe container. It should keep well for up to 2-3 months.

If you liked this chicken and noodles recipe, you might also like some of my other easy recipes with chicken:

• Chicken Zucchini Pasta
• Creamy Mustard Chicken
• Creamy Paprika Chicken Pasta
• Chicken Pasta Salad
• Chicken Parmesan Pasta

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