Easy to make and super hearty, this creamy Chicken and Noodles Skillet is an easy one-pot dinner! Egg noodles in a creamy sauce with tender pieces of chicken.
This chicken noodle skillet comes together so quickly in one pot and features classic savory flavors. It uses a handful of simple ingredients you can find at any grocery store to create a filling and comforting dinner in less than 20 minutes!
Why this Recipe Works
Quick and reliable, this chicken noodle skillet is your new favorite weeknight dinner! Similar to old fashioned chicken noodle soup, this one pot recipe is a guaranteed crowd pleaser. This recipe only requires a few common ingredients and can be customized to your taste.
If you and your family love tender chicken dinners, I also recommend my Creamy Garlic Chicken, this Chicken Alfredo Lasagna, or this convenient Slow Cooker Chicken and Gravy.
Ingredients Needed
- Chicken Stock: This is the main liquid you’ll cook the noodles in.
- Chicken Bouillon: For some additional chicken flavor.
- Cream of Chicken Soup: Gives your chicken noodle skillet a deliciously creamy consistency.
- Dry Egg Noodles: Any type of noodles would work, but egg noodles provide a nice hearty quality.
- Butter: For delicious buttery flavor.
- Diced Chicken: I like to buy a rotisserie chicken so it’s pre-cooked and requires very little prep time! Both chicken breast and chicken thighs work great here.
- Fresh Chopped Parsley
How to Make this Chicken and Noodles Skillet
- Step 1: In a skillet over medium high heat, combine chicken broth, cream soup, and chicken bouillon cube.
- Step 2: Once combined, add the egg noodles and cover the skillet.
- Step 3: Reduce heat to low and cook for 8 to 9 minutes.
- Step 4: When the noodles are fully cooked, add the butter and diced cooked chicken and mix until combined.
Recipe Tips
- Chicken stock gives your dish a bit of extra savory flavor, but vegetable broth is also a fine option.
- Aside from the fresh parsley, you can also add other herbs like oregano, thyme, tarragon, rosemary, or basil.
- To make this a full and complete meal, stir in some steamed veggies like broccoli, carrots.
- If you don’t want to buy a rotisserie chicken, you can use some leftover chicken or frozen grilled chicken.
- Store any leftovers in an airtight container in the fridge for 3 to 4 days.
- Any kind of skillet, large pan, or large pot with a lid works well for this dish.
- Cream of mushroom soup can also be used for a slightly more earthy flavor.
- For an even richer result, add some heavy cream.
One Pot Chicken and Noodles Skillet
Ingredients
- 4 cups chicken stock low sodium
- 2 teaspoon chicken boullion
- 1 (10 oz can) Cream of chicken soup do not add water
- 10 ounce egg noodles
- 8 tablespoon butter
- 3 cups rotisserie chicken diced
- Fresh chopped parsley
- Salt and black pepper to taste
Instructions
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In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil.
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Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes.
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Remove the lid and add in the butter and chicken and stir until the butter is melted.
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Garnish with fresh chopped parsley, salt, and pepper to taste and serve!
Notes
- Feel free to use another kind of noodles if you prefer.
- Vegetable stock is also fine to use instead of chicken broth if that’s what you have.
- If you don’t want to buy a rotisserie chicken, you can also bake and dice some chicken breasts.
- Add vegetables like carrots, celery, or broccoli for a nice healthy boost.
