Recipe

Creamy Chicken and Noodles

A cozy, homestyle skillet dinner with tender egg noodles, juicy chicken, and a creamy sauce that tastes like you worked way harder than you did.

By Matt Campbell

•

4.8

A creamy skillet of chicken and egg noodles with peas and carrots, finished with black pepper and parsley

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This is the kind of dinner that makes the kitchen feel like a safe place again. Creamy noodles, tender chicken, and a sauce that hugs every bite without turning into a gluey mess. It is weeknight comfort with a little technique, but nothing fussy.

I built this recipe around accessible ingredients and one reliable move: we thicken the sauce with a quick roux, then finish with a splash of broth and milk so it stays silky. The noodles cook right in the pan, which means fewer dishes and more flavor.

A wooden spoon stirring creamy noodles and chicken in a wide skillet on a stovetop

Why It Works

True comfort, no drama: A creamy sauce that stays smooth because we build a quick roux and whisk in the liquids gradually.
One-pan energy: The noodles simmer in the sauce, soaking up flavor and saving dishes.
Bright, not bland: A little Dijon and lemon at the end keeps the creaminess from tasting heavy.
Flexible: Use rotisserie chicken, turkey, or even leftover pork. Swap veggies based on what is in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days.

Reheat: Warm in a skillet over medium-low heat with a splash of broth or milk, stirring often. The noodles will drink up sauce overnight, so do not be shy with that splash.

Freeze: You can freeze it, but creamy sauces can separate a bit. If you do freeze, cool completely, portion, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently, adding broth and whisking until it comes back together.

Common Questions

Can I use rotisserie chicken?

Absolutely. Skip the chicken cooking step and stir in 3 to 4 cups shredded rotisserie chicken (about 1 pound) when the noodles are almost tender, just long enough to warm through.

How do I keep the sauce from getting too thick?

Two things help: stir the flour into the melted butter and onions until it turns smooth and a little golden, then add liquid gradually while whisking. If it thickens too much while simmering, loosen it with warm broth or milk a few tablespoons at a time.

Can I use different noodles?

Egg noodles are ideal because they cook quickly and stay tender. If you use rotini or penne, you will likely need more broth and a longer simmer. Add liquid as needed and cook until the pasta is truly tender.

Is this basically chicken pot pie filling?

Pretty much, but in noodle form. If you want pot pie vibes, add a pinch of thyme and serve with buttery biscuits.

What veggies work best?

Peas, carrots, corn, chopped spinach, or green beans all work. Frozen mixed vegetables are totally welcome here.

Can I swap the milk?

Yes. Whole milk gives the silkiest result, but 2 percent works too. For extra richness, use half-and-half. If you only have 1 percent or skim, it will still work, just keep the simmer gentle and expect a slightly thinner, less plush sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven (12-inch is perfect)
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Chef’s knife and cutting board

I wanted a dish that felt like the food I grew up around, but with the kind of flavor that makes you do a little pause mid-bite. This is my weeknight compromise between "I should cook" and "I want comfort." The first time I made it, I kept tasting the sauce and adding tiny fixes, a pinch of salt here, a squeeze of lemon there, until it tasted like something you would ask for again. Now it is my go-to when the day has been long and I still want dinner to feel like care.