There’s a certain kind of magic that happens when you take simple ingredients—like pasta, chicken, and cream—and turn them into something deeply comforting. Creamy Noodles And Chicken isn’t just a meal. It’s the kind of dinner that hugs you from the inside out.

I first made this recipe during one of those chilly evenings when I was craving something indulgent yet easy. I had some leftover rotisserie chicken, a half-carton of cream that needed to be used, and a pantry full of noodles. I didn’t expect it to become a household favorite—but now we make it almost monthly. It’s simple, it’s soul-warming, and most importantly, it delivers that perfect creamy bite every time.

In this post, I’ll walk you through everything—from ingredients and steps to personal tips and flavor twists. Whether you’re cooking for one or a family of five, this dish has your name written all over it.

What Makes This Creamy Chicken Noodle Recipe the Best?

Balanced richness without being overly heavy
Juicy, tender chicken every single time
Fully customizable with whatever’s in your fridge
Comes together in under 40 minutes
Family-friendly, freezer-friendly, and weeknight-approved

If you love dishes that bring warmth to the table, don’t miss our Ginger Chicken Noodle Soup or these savory Mongolian Ground Beef Noodles.

Ingredients for Creamy Noodles And Chicken

Main Ingredients (Serves 4–6)

1 lb (450g) boneless, skinless chicken thighs, cubed
10 oz (280g) egg noodles or pappardelle
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely diced
3 garlic cloves, minced
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp paprika
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) heavy cream or half-and-half
½ cup (120g) cream cheese, softened
1 tbsp fresh parsley, chopped (plus more for garnish)

Optional Add-ins

1 cup sliced mushrooms
1 cup frozen peas or corn
2 cups baby spinach
3 slices of bacon, cooked and crumbled

Ingredient Notes and Swaps

Noodles: I’ve used everything from egg noodles to pappardelle here. Gluten-free pasta works too, though you’ll need to watch the texture.
Chicken: Thighs give the best flavor and moisture. But I often reach for rotisserie chicken when I’m short on time.
Cream Options:
- Heavy cream gives a lush texture.
- Half-and-half is lighter, great for weekdays.
- Evaporated milk holds up well when reheated or frozen.
- Dairy-free? Use full-fat coconut milk or oat-based cream.
Herbs: Parsley keeps it light, but thyme or rosemary adds depth. I sometimes toss in a bay leaf while simmering the sauce.

Tools You’ll Need

Large skillet or Dutch oven
Medium saucepan for noodles
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons
Colander

How to Make Creamy Noodles And Chicken (Step-by-Step)

1. Cook the Noodles

Boil a large pot of water with a generous pinch of salt. Cook noodles according to package directions until just al dente. Drain and set aside. I usually undercook by 1 minute since they’ll finish cooking in the sauce.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and paprika. Cook for 2–3 minutes per side until golden brown. Remove and set aside.

3. Sauté the Aromatics

Reduce heat to medium. Add butter to the skillet, followed by the diced onion. Sauté until translucent, about 4 minutes. Add garlic and stir for another 30 seconds until fragrant.

4. Build the Sauce

Pour in chicken broth, scraping up the browned bits from the bottom. Add cream and cream cheese. Stir continuously until the cream cheese melts and the sauce is smooth—about 5 minutes.

5. Combine Everything

Return chicken to the pan. Fold in noodles. Toss until everything is coated. Add any veggies now—like peas, spinach, or mushrooms. Let simmer on low for 3–4 minutes.

6. Final Touches

Taste and adjust seasoning. I often add a squeeze of lemon juice at the end for brightness. Garnish with parsley and serve hot.

Expert Tips for Creamy Perfection

Want a thicker sauce? Let it simmer uncovered.
Need it thinner? Add more broth or a splash of milk.
Don’t overcrowd the skillet when cooking chicken—it prevents browning.
Pinch of nutmeg in the cream sauce adds incredible depth.
A dash of lemon juice at the end cuts the richness and brightens the flavor.
Using pre-cooked chicken? Add it during the last few minutes to avoid drying it out.

Variations and Customizations

Spicy: Add red pepper flakes or diced jalapeños for heat.
Cheesy: Stir in grated Parmesan or a handful of shredded cheddar.
Veggie-packed: Add steamed broccoli, sautéed mushrooms, or frozen mixed veggies.
Herby: Try fresh dill, thyme, or chives.
Lighter: Skip the cream cheese and use half-and-half with extra broth.

Looking for another comforting idea? You’ll love our Chicken Noodle Casserole.

What to Serve With Creamy Noodles And Chicken

This dish is rich and filling, so I usually keep sides simple:

Crusty bread or garlic toast
A crisp green salad with vinaigrette
Steamed green beans or asparagus
Roasted carrots or Brussels sprouts

Storing and Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Add a splash of broth or milk before reheating on the stove or microwave to restore creaminess.
Freezing: You can freeze this, but for best results, use evaporated milk instead of cream. Thaw overnight in the fridge and reheat gently.

FAQs About Creamy Noodles And Chicken

Can I use pre-cooked or rotisserie chicken?

Yes. Just stir it in during the final few minutes to warm through without drying out.

What noodles work best?

Egg noodles are traditional, but pappardelle, rotini, or even spaghetti work well.

Can I make this dairy-free?

Absolutely. Swap butter for oil, use coconut or almond-based cream, and skip the cheese.

Is it freezer-friendly?

Yes, especially if you use evaporated milk instead of cream. Just thaw slowly and stir well when reheating.

How can I add more flavor?

Try deglazing with a splash of white wine, add a bit of mustard, or include some sautéed mushrooms.

What can I use instead of cream cheese?

Mascarpone, sour cream, or even Greek yogurt (added at the end) can work in a pinch.

Nutritional Estimate (Per Serving)

Calories: ~560
Protein: 35g
Fat: 28g
Carbs: 42g
Fiber: 3g

Let’s Chat: Your Turn

Did you try this Creamy Noodles And Chicken recipe? I’d really love to hear what you think. Did you add mushrooms? Go spicy? Use rotisserie chicken like I do on weeknights?

Drop a comment below and let me know how it went. Your feedback always makes these recipes better for everyone. And if you’re hungry for more, head over to our Beef and Noodles Crockpot recipe—it’s another family favorite around here.

Ingredients

Main Ingredients:

1 lb 450g boneless, skinless chicken thighs, cubed
10 oz 280g egg noodles or pappardelle
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion finely diced
3 garlic cloves minced
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp paprika
2 cups 480ml low-sodium chicken broth
1 cup 240ml heavy cream or half-and-half
½ cup 120g cream cheese, softened
1 tbsp fresh parsley chopped (plus more for garnish)

Optional Add-ins:

1 cup sliced mushrooms
1 cup frozen peas or corn
2 cups baby spinach
3 slices of bacon cooked and crumbled

Instructions

Cook the noodles:

Boil salted water and cook noodles until al dente. Drain and set aside.

Sear the chicken:

Heat olive oil in a skillet over medium-high. Add cubed chicken, season with salt, pepper, and paprika. Brown on all sides for 4–6 minutes. Remove and set aside.

Sauté aromatics:

Reduce heat to medium. Melt butter, add diced onion and sauté until translucent. Stir in garlic and cook until fragrant.

Make the sauce:

Pour in chicken broth and scrape up browned bits. Stir in cream and cream cheese. Simmer and whisk until smooth and creamy.

Combine ingredients:

Return chicken to pan. Add noodles and any optional veggies. Stir to coat everything in the sauce and simmer for 3–5 minutes.

Garnish and serve:

Finish with fresh parsley and adjust seasoning to taste. Serve warm.

Notes

Use rotisserie chicken for a quick shortcut—add during the final step.
For a dairy-free version, substitute coconut milk and plant-based butter/cheese.
To thicken the sauce, simmer uncovered or add a cornstarch slurry (1 tsp starch + 2 tsp water).
Add a splash of lemon juice at the end to balance the richness.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk or broth.

If this dish brought comfort to your table, share it with a friend or save it for your next meal plan. Happy cooking!