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Creamy One Pot Chicken and Noodles

A close-up of a white bowl filled with creamy One Pot Chicken and Noodles, topped with fresh parsley.
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Cook tender chicken and noodles in one pot for a simple, comforting weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes.
  4. Return the chicken to the pot. Pour in the chicken broth. Add the thyme, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes.
  6. Stir in the egg noodles. Continue to simmer, uncovered, stirring occasionally, until the noodles are tender, about 8 to 10 minutes.
  7. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is creamy.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • If the sauce seems too thick, add a splash more broth or water until you reach your desired consistency.
  • You can substitute dried parsley for fresh if needed.

Nutrition

Find it online: https://cookerycourier.com/one-pot-chicken-and-noodles-recipe/