One Pot Creamy Chicken and Noodles

One Pot Meals have become a staple in our home. I love them for the ease of cooking and clean up. My kids love them because they taste really good! Cooking the pasta IN the sauce creates a delicious, rich flavor that you just can’t get when cooking in water. I’m working on a post on how I create these recipes and tips for making them work, so keep your eyes peeled for that!

When I was a young girl I used to visit my aunt and grandmother often. My aunt used to make the best chicken and noodles! So rich and creamy and delicious that you couldn’t help but ask for seconds. I was wanting to recreate her recipe, but in a one pot version, so I got to work creating this dish.

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chicken and noodles on a fork

This is the kind of comfort food dreams are made of. Seriously, so many yummy flavors melting together to create a rich, savory meal that the whole family will love.

It’s easy to make too. Just saute the veggies, chicken with salt and pepper, then add the liquids, dry pasta and seasonings. Bring it all to a boil and cook for about 20-25 minutes until pasta is tender.

One Pot Creamy Chicken and Noodles

A lot of people ask what pan I use. I use my Simply Calphalon Nonstick 5-qt. Sauté Pan. It’s a great non-stick pan, it’s held up fabulously for years, and clean up is a snap! I recently purchased a Calphalon Tri-Ply Stainless Steel 12″ Everyday Pan and that one is just as fabulous. Both are perfect for my one pot meals.

One Pot Creamy Chicken and Noodles

Ingredients

  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping

Instructions

  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish.
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 I hope that your family will enjoy this recipe as much as my family did! For more fun ideas, follow me on Pinterest!

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One Pot Creamy Chicken and Noodles bowl

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For more one post meals, check out these popular recipes:

One Pot Cheesy Chicken Pasta

One Pot Chicken Spaghetti

finished one pot cheesy sausage skillet

One Pot Cheesy Sausage and Pasta

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Kristin

Kristin

Owner at Yellow Bliss Road
Hi! I'm Kristin and I'm the creative mind behind Yellow Bliss Road, where you'll find tons of recipes, free printables, and a little decor and DIY thrown in for good measure. Life can be complicated, so I am all about simplifying wherever I can - from food to decor to DIY - because I believe that it doesn't have to be elaborate or extravagant to be amazing. I am a single adoptive mom with a daughter in Preschool and a son in Kindergarten. My kids are a handful, I'm exhausted and most days my house is a mess - and I'm okay with that!
Kristin
Kristin
Kristin

Comments

  1. Marisa says

    I’m gong to try this — looks wonderful and easy! I rarely have cream canned soups on hand and instead make my own white sauce from scratch. Super simple. My recipe has 3 ‘thicknesses’ depending on the flour content and how it’s used. I make the medium thick, works really well by halving the milk/cream with the appropriate broth (in this case, chicken) works great to substitute for the canned soup. Thanks for putting out for us all to try!

  2. Kelly @ The lily pad Cottage says

    Yum this looks so good! I’m trying this next week, crossing my fingers my picky eaters will go for it :)

  3. Susan says

    Kristin–I don’t know how I found you to follow you on Pinterest (probably a giveaway :) ), but I’m so glad I did. I’m finishing my second helping of this–it’s delicious! The whole family loves it, and that’s no small fete around my house. Thanks so much for sharing this recipe. :)

  4. Elizabeth says

    This looks delicious and I know my husband will love you for posting it! ;) Seriously – we love comfort foods like this and I am going to put it on next week’s menu – thanks!!

  5. Leslie says

    THANK YOU for posting this recipe! I made it last night and it is FABULOUS!! I tweaked it just a little: I didn’t have an onion so I added a bit of onion powder to the veggies as they were sauteing and I used heavy cream because my son drank up all the whole milk. This is definitely on the “make again” list!!

  6. Kirstin says

    Made this tonight, it turned out great and was pretty easy, paired with biscuits. Made with 99% fat free cream of chicken, 2% milk, and 2% cheddar and it was still awesome!

  7. Meg says

    This looks really yummy, but I try to avoid canned foods. Do you have any suggestions for what I could use instead of canned cream of chicken soup? Thanks!

  8. Danielle Rivera says

    Made this for dinner tonight and my family LOVED it, and even went back for seconds and my toddler couldn’t get enough! Thanks for such a good, rib-hugging meal! It is going to be made often as the weather continues to get colder! :)

  9. Anna says

    I made this recipe tonight and it came out amazing. I made a boo boo and added some canned veggies to add some more veggies to it. Piece of advice use fresh or frozen, the canned ones are too mushy and fall apart in this. Now i remember why i stopped buying canned veggies! :)

    • Kristin says

      The beauty of this recipe is that the noodles cook in the sauce. That being said, if you wanted to add precooked noodles, I would add them during the last five or so minutes; just long enough to heat them up.

  10. Jamie Snyder says

    Thank you so much for posting this recipe. I made it for dinner tonight and it was a huge hit. I was in a pinch and needed to use some carrots that I got from the farmers market before they went bad. I starting searching Pinterest for a Chicken and Noodle idea and came across this. I will definitely be sharing this. Can’t wait to check out the rest of your blog. :)

  11. Stephanie says

    I am making this recipe for dinner tonight but I completely forgot to buy the cheese for it so I will be making it without the cheese. Hope it still turns out as good as everyone is saying it is.

  12. Brandi says

    I just made this and it was amazing! Although I had to substitute the fettuccine for normal spaghetti cause thats all I had, but it was really good.
    I even accidentally burnt my tongue I was so excited to eat it. lol

  13. Angie says

    This is DELICIOUS! I threw it together for lunch before I went to my evening shift. Talk about a food hug. So creamy and warm and comforting! It’s joining my regular recipe rotation! :)

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