chicken and noodles recipe with egg noodles
The Best chicken and noodles recipe with egg noodles
I love this recipe because it’s versatile enough to adapt to different tastes—you can lean into the creamy sauce or keep it lighter with a touch of herbs and lemon. Plus, it’s a great way to use up leftover chicken or pre-cooked noodles, so it’s never a waste of ingredients. For my family, it’s a staple that never disappoints, whether we’re serving it at the dinner table or packing it in lunches. The health benefits are also a plus: lean protein from the chicken, complex carbs from the egg noodles (if you prefer whole wheat), and a mix of veggies if you stir in some sautéed onions or mushrooms. It’s a meal that’s quick to prepare but feels like a real treat.
Classic Chicken and Egg Noodles
A comforting one-pan dish featuring tender chicken, creamy egg noodles, and a savory tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 12 oz egg noodles
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat a large skillet over medium-high heat. Add olive oil and chicken thighs, seasoning with paprika and garlic powder. Cook for 5–6 minutes until browned on all sides. Remove chicken and set aside. -
2
In the same skillet, melt butter over medium heat. Add noodles and cook for 2–3 minutes until lightly browned. Pour in tomato sauce, chicken broth, Worcestershire sauce, and oregano. Stir well and bring to a simmer. -
3
Return chicken to the skillet. Simmer for 10–12 minutes, or until chicken reaches 165°F internally and noodles are tender. Stir in Parmesan cheese and cook for 1 minute.
🔧Equipment
- Large skillet
- Kitchen shears
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Egg Noodles Works
❓ Frequently Asked Questions About Chicken and Egg Noodles
How do I adjust the cooking time if I’m using longer noodles?
Yes, if you’re using longer egg noodles (like penne or fusilli), cook them in two batches: first boil them for 3 minutes, then drain and return them to the pot with the sauce for another 5–7 minutes until tender. Stir occasionally to prevent sticking.
Can I substitute regular pasta for egg noodles in this recipe?
Regular pasta works fine, but it won’t have the same chewy texture. For best results, use a short, starchy pasta like spaghetti or fettuccine. If you prefer a lighter sauce, cook the pasta slightly underdone (al dente) and add it to the pot at the end.
What if I don’t have fresh herbs like parsley or basil?
Fresh herbs add flavor, but you can skip them entirely. If you want to enhance the dish, add a pinch of dried parsley or basil (½ teaspoon) or a splash of lemon juice for brightness. The dish still tastes delicious without them.
How can I make this dish gluten-free?
For gluten-free noodles, use certified gluten-free egg noodles or substitute with rice noodles, chickpea pasta, or gluten-free spaghetti. Cook them according to package instructions, then follow the same method as the recipe, adjusting for the noodle type’s texture.
What’s the best way to reheat leftovers without drying them out?
To reheat, spread the leftovers in a single layer on a baking sheet and cover with foil. Warm in a 350°F (175°C) oven for 10–15 minutes, stirring halfway. Alternatively, microwave in 30-second bursts, stirring between each until heated through.
