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.
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.
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
Ingredients Instructions
https://www.yellowblissroad.com/one-pot-creamy-chicken-noodles/
I hope that your family will enjoy this recipe as much as my family did! For more fun ideas, follow me on Pinterest!
For more one post meals, check out these popular recipes:
One Pot Cheesy Sausage and Pasta
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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
- Heat olive oil in a 4-5 quart pot.
- Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
- 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.
- Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
- 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.
- 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.
- Sprinkle with fresh chopped parsley for garnish.
This looks delicious, Kristin! I’m pinning it to my Yummy board. Thanks for sharing.
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!
“small” can of chicken soup???? ounce please.
I believe it’s a 10 ounce can.
Yum this looks so good! I’m trying this next week, crossing my fingers my picky eaters will go for it 🙂
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. 🙂
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!!
By can of milk do you mean a can of evaporated milk or after you dump the soup in ,fill can with milk?
No, it’s filling the empty cream of chicken can with regular milk. 🙂
This looks delicious. Is the can of milk evaporated milk? Thanks!
It’s filling the empty cream of chicken can with regular milk. 🙂
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!!
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!
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!
You can certainly Google a recipe for homemade cream of chicken soup. I haven’t tried it myself, but here is a recipe from a source I trust: http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/
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! 🙂
Looks AMAZING. One question: do you think this would work in a slow cooker?
This is the best meal….I love pasta and we both really enjoyed this. Will make again for sure. I cut my meal short of the veggies not sure why…Added mushrooms … Come visit I posted on my page.. Thank you for a great comfort meal Andi
http://thewednesdaybaker.blogspot.com/2013/12/one-pot-creamy-chicken-noodles.html
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! 🙂
I think if you added the canned veggies at the very end, it would be ok!
This sounds great…….how many people does it serve.
Thank you.
I would say 4-6, depending on appetite. 🙂
Can you use frozen egg noodles instead of dry noodles? I would use the precooked kind…….
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.
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. 🙂
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.
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
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! 🙂
For anyone whose curious about WW points… I plugged the ingredients into their recipe calculator, and it came up as 10 points per serving. Not bad for all that cheesy, creamy goodness! P.S. Made this tonight–sooooo amasing. My Pickles even said I knocked it for six. Which in English speak is super good.
Thanks for coming back and sharing! So glad you liked the recipe.
This was definitely yummy!!! It cooked up very nicely and I followed the recipe to a “t”. Keep in mind it is VERY rich! Next time I may cut back on the cheese and try a homemade version of a condensed soup to make it healthier. I also recommend breaking up the pasta otherwise it kind if clumps together while trying to cook. Next time I might also try a different shape pasta like shells. My whole family loved it– I don’t usually cook this “naughty” so it was a real treat for them. I will make it again for sure — was super quick and fool proof. Thank you!!
I made this today I didnt add the cheese but this is a great recipe! Thank you for sharing. Will make again and again!
Thank you for sharing this recipe. Even my picky eater said it was a “make again” meal. I will definitely be making it again. 🙂
This is fun to make and a delicious, reliable cold weather meal that my family loves. Thank you! I made it tonight for the second time, accompanied by sweet potato biscuits and steamed broccoli. I’m glad we have just a little bit left to enjoy for lunch tomorrow 🙂
My son loves the leftovers from this meal So glad you enjoyed it!
I made this exactly as written and it was a hit! Our guests had car trouble so dinner was postponed 20 minutes; I just added 2 cups of water and let it keep cooking on low and no damage was done. Everyone had seconds. This will definitely become a regular addition to our dinner menu.
I’m making this right now, it smells fabulous!