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Chicken and Noodles

Name: Chicken and Noodles
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 2 chicken breasts (boneless, skinless); 2 tablespoons butter (salted); 2 large carrots (peeled and chopped); 1 medium yellow onion (peeled and chopped); 2 large garlic cloves (pressed); 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt (plus more to taste); 1 cup frozen peas (thawed); 1/4 cup all-purpose flour; 2 1/2 cups chicken broth; 1/2 cup heavy cream; 12 ounce egg noodles (cooked to package directions)

ByDiane Gail January 29, 2026January 29, 2026

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This chicken and noodles recipe makes a hearty dish with chicken, noodles, and vegetables tossed in a thick, creamy sauce. Everything is cooked on the stove and then combined together to create a completely from-scratch, pasta style meal.

Creamy chicken and noodles with egg noodles, diced chicken, carrots, and peas in a thick sauce, served in a rustic wooden bowl on a wood table.

A classic comfort staple

When I want the flavor of creamy chicken noodle soup, but I’m not in the mood for a brothy base, this dish is the one I turn too. It takes all those familiar flavors and turns them into a hearty main meal.

It relies on simple, straightforward, from-scratch cooking methods. The same kind of methods that are used to make chicken and pasta in white sauce and one skillet chicken and gravy.

Serve this classic comfort staple with fresh, steamed broccoli, sauteed greens, a zucchini tomato side dish, or from-scratch coleslaw on the side.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients for chicken and noodles arranged on a wooden table, including chicken breast, egg noodles, chicken broth, cream, peas, carrots, onion, garlic, butter, olive oil, flour, salt, pepper, and thyme.

Chicken breast: Boneless, skinless chicken breasts, are cooked and cut into bite-sized pieces for even distribution throughout the dish.
Chicken broth: A full-flavored broth is used to build the sauce and tie the dish together; homemade chicken broth works especially well here, but any well-made chicken broth with clean flavor can be used successfully.
Cooked egg noodles: Fully cooked and drained egg noodles are used for this recipe. I like to use no-yolks broad noodles, but any egg noodle you prefer will work well in this dish.

See the recipe card for full information on ingredients and quantities.

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How to make chicken and noodles

Chicken breasts seasoned with salt and pepper cooking in olive oil in a cast iron skillet on the stovetop.

Chopped cooked chicken breast cut into bite-size pieces on a wooden cutting board.

Step 1: Heat the olive oil in a large skillet over medium heat until it shimmers, but does not smoke. Add the chicken breast in a single layer, and season lightly with salt and pepper. Cook for about 4–6 minutes per side, turning once, until the exterior is lightly golden and the chicken is cooked through. Avoid overcrowding the pan, which can cause steaming instead of browning.

Step 2: Remove the chicken from the skillet and place it on a cutting board. Let it rest for about 5 minutes so the juices redistribute, which keeps the meat from drying out when cut. After resting, cut the chicken into bite-size pieces and set aside.

Diced carrots and onions cooking in butter with garlic and herbs in a cast iron skillet on the stovetop.

Peas added to cooked carrots and onions in a cast iron skillet on the stovetop.

Step 3: Add the butter to the same skillet and melt it over medium heat, scraping up any browned bits left from the chicken. Add the carrots, onions, pressed garlic, pepper, thyme, and salt. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Keep the heat moderate to prevent the garlic from browning, which can make it bitter.

Step 4: Stir the thawed peas into the vegetable mixture and cook for about 1–2 minutes, just until heated through. The peas should be bright green and tender, not mushy. If the skillet seems dry at this point, reduce the heat slightly to prevent scorching.

Flour stirred into carrots, onions, and peas in a cast iron skillet to form the base of the sauce.

Chicken broth added to the skillet, simmering with vegetables as the sauce begins to thicken.

Step 5: Sift the flour evenly over the vegetables, then stir quickly to coat everything well. Cook for about 1 minute, stirring constantly, to remove the raw flour taste. The mixture should look lightly coated and slightly pasty but not dry or clumpy; uneven stirring can lead to lumps later.

Step 6: Slowly pour in the chicken broth while stirring to keep the sauce smooth. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until it thickens slightly. The sauce should coat the back of a spoon but still flow easily; if it thickens too quickly, lower the heat and stir steadily.

Cream sauce finished with vegetables in a cast iron skillet after stirring in the cream.

Finished chicken and noodles with egg noodles, chicken pieces, carrots, and peas coated in a creamy sauce, served on a brown plate.

Step 7: Turn off the heat and stir in the heavy cream until fully incorporated. Let the skillet rest on the warm burner for about 5 minutes, which allows the sauce to finish thickening gently without boiling. Avoid turning the heat back on at this stage, as high heat can cause the sauce to separate.

Step 8: Add the cooked chicken and cooked egg noodles to the skillet. Toss gently until everything is evenly coated in the sauce and warmed through. If the mixture seems too thick, stir slowly to loosen it; if it seems too loose, let it sit briefly so the sauce can settle before serving.

Top tips

Brown the chicken without rushing: Let the chicken cook undisturbed before turning so it develops light color; moving it too soon prevents browning and leaves less flavor in the pan.
Keep the heat moderate when adding flour: Medium heat helps the flour cook evenly without scorching, which prevents a gritty or toasted taste in the finished sauce.
Watch the sauce thickness before adding cream: The broth should thicken just enough to coat a spoon; starting too thick can make the finished dish heavy once the cream is added.
Let the dish rest briefly after combining: A short rest off the heat allows the sauce to settle and cling to the noodles instead of pooling at the bottom of the pan.
Plan for reheating: This dish tightens as it cools, so reheating gently with a small splash of broth or cream helps restore the original texture without thinning it too much.