Ultimate Comfort Food in 30 Minutes
Description:
Is there anything more comforting than a steaming bowl of creamy chicken and noodles? This chicken and noodles stove top recipe is a true game-changer for those busy weeknights when you need something delicious, satisfying, and quick. In just 30 minutes, you’ll create a dish that tastes like it’s been simmering for hours – creamy, aromatic, and full of homestyle warmth that brings everyone to the table.
Forget about complicated recipes requiring ovens or slow cookers. This version of chicken and noodles recipes stove top uses just one pan and a handful of simple ingredients you probably already have in your pantry. It’s the perfect solution for a family dinner that will satisfy even the pickiest eaters, combining tender chicken, perfectly cooked noodles, and a rich, velvety sauce that coats every bite.
The secret lies in the proper sequence of adding ingredients and a few simple tricks that ensure your chicken stays juicy, your noodles cook to perfection, and your sauce achieves that restaurant-quality creaminess. Get ready for a recipe that will become a permanent fixture in your dinner rotation – one that your family will request again and again!
Fresh ingredients are the foundation of every successful dish – juicy chicken pieces, wide egg noodles, and aromatic vegetables await their transformation into a comforting meal. Each element has been carefully selected to create perfect flavor harmony. Simple ingredients you’ll find in any grocery store will transform into a restaurant-worthy dish.
The Story Behind This Recipe
Growing up in the Midwest, chicken and noodles was more than just a meal – it was a tradition. My grandmother would make this dish every Sunday, filling her kitchen with the most incredible aromas. The beauty of this stove top version is that it captures all those nostalgic flavors without the hours of preparation. I’ve spent years perfecting this recipe, testing different noodle types, adjusting cooking times, and finding the perfect balance of seasonings to create what I believe is the ultimate weeknight comfort food.
What makes this recipe special is its versatility. Whether you’re cooking for a crowd or meal prepping for the week ahead, this dish adapts beautifully. I’ve served it to dinner guests who couldn’t believe it took less than half an hour to make, and I’ve also enjoyed it as leftovers that somehow taste even better the next day. The combination of tender chicken, hearty egg noodles, and that incredible creamy sauce creates a symphony of flavors that never fails to impress.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz wide egg noodles
- 3 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1 bay leaf
Step-by-Step Instructions:
- Prepare the chicken: Cut chicken breasts into uniform 1-inch pieces. Season generously with salt, pepper, and paprika. Let sit at room temperature for 10 minutes while you prep other ingredients.
- Sear the chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer, being careful not to overcrowd. Sear for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
- Sauté the aromatics: In the same pan, reduce heat to medium and add butter. Once melted, add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook the vegetables: Add carrots and celery to the pan. Season with a pinch of salt and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Create the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken your sauce beautifully.
- Add the broth: Slowly pour in chicken broth while stirring continuously to prevent lumps. Add bay leaf, thyme, rosemary, and sage. Bring mixture to a boil.
- Cook the noodles: Once boiling, add egg noodles to the pot. Stir well to prevent sticking. Cook according to package directions, typically 6-8 minutes, stirring occasionally.
- Return the chicken: When noodles are almost tender, add the seared chicken back to the pan along with any accumulated juices.
- Add the cream: Reduce heat to low. Remove bay leaf. Slowly stir in heavy cream, being careful not to let the mixture boil after adding cream.
- Final seasoning: Taste and adjust seasoning with salt and pepper. Let simmer for 2-3 minutes until sauce thickens slightly.
- Garnish and serve: Remove from heat, sprinkle with fresh parsley, and serve immediately in warm bowls.
The magic happens in the skillet – golden chicken mingles with aromatic vegetables while noodles slowly absorb the rich broth. This is the moment when your kitchen fills with the incredible aroma of home cooking. Each stir brings the flavors together, creating a creamy sauce that coats every ingredient.
My Expert Tips:
1. The secret to juicy chicken: Don’t overcook the chicken during the initial searing – it should be golden on the outside but not fully cooked through. It will finish cooking in the sauce, ensuring it stays tender and juicy. If you overcook it initially, you’ll end up with tough, dry pieces.
2. Egg noodles make the difference: Traditional wide egg noodles are crucial for authentic flavor and texture. They absorb the sauce beautifully and hold up well without becoming mushy. If you can’t find them, pappardelle or tagliatelle work as substitutes, but reduce cooking time by 1-2 minutes. For a heartier option, try homemade-style frozen egg noodles from the freezer section.
3. Sauce consistency perfection: If your sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering mixture. For a sauce that’s too thick, add warm broth a quarter cup at a time until you reach desired consistency. The sauce will continue to thicken as it cools, so err on the side of slightly thinner than you want.
Variations and Substitutions:
This recipe is incredibly adaptable to dietary needs and preferences. For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. If you’re looking for a beef and noodles stove top variation, use tender beef sirloin cut into strips and reduce the initial cooking time to just 2-3 minutes per side.
For those avoiding gluten, use gluten-free noodles and substitute the all-purpose flour with cornstarch or a gluten-free flour blend. The cooking method remains the same, though gluten-free noodles may require slightly different cooking times – check package directions carefully.
Vegetable lovers can bulk up this dish by adding mushrooms, peas, or spinach. Add mushrooms with the carrots and celery, frozen peas in the last 5 minutes of cooking, or fresh spinach right before serving. Each addition brings its own nutritional benefits and flavor profile to the dish.
Make-Ahead and Storage Tips:
This chicken and noodles recipe is perfect for meal prep enthusiasts. You can prepare the entire dish up to 3 days in advance and store it in an airtight container in the refrigerator. When reheating, add a splash of chicken broth or milk to loosen the sauce, as the noodles will absorb liquid as they sit.
For longer storage, this dish freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving some room for expansion. To reheat from frozen, thaw overnight in the refrigerator and warm gently on the stove top, adding liquid as needed. The texture remains surprisingly good, making this an excellent option for batch cooking.
If you’re planning to freeze portions, slightly undercook the noodles by 1-2 minutes. They’ll finish cooking when you reheat the dish, preventing them from becoming mushy. Label containers with the date and reheating instructions for convenience.
The finished dish presents like a dream for any comfort food lover – creamy sauce envelops tender chicken pieces and noodles while fresh parsley adds color and aroma. This is more than a meal – it’s a bowl of pure comfort. Each spoonful delivers the perfect combination of juicy meat, tender noodles, and velvety sauce.
Nutritional Benefits:
While this is definitely comfort food, it offers substantial nutritional value. Chicken provides lean protein essential for muscle maintenance and satiety. The vegetables add vitamins, minerals, and fiber. Carrots bring beta-carotene for eye health, while celery provides antioxidants and supports hydration.
To boost the nutritional profile further, consider using whole wheat egg noodles for added fiber, or stirring in a handful of baby spinach just before serving for extra iron and vitamins. You can also reduce the cream by half and supplement with Greek yogurt stirred in off the heat for added protein and probiotics.
Serving Suggestions:
This chicken and noodles dish is a complete meal on its own, but it pairs beautifully with several side dishes. A simple green salad with a tangy vinaigrette provides a fresh contrast to the rich, creamy noodles. Crusty bread or dinner rolls are perfect for soaking up every last drop of that delicious sauce.
For a more substantial meal, serve alongside roasted vegetables like Brussels sprouts or green beans. The slight char and crispness of roasted veggies complement the soft, creamy texture of the main dish. During colder months, start with a light soup like tomato bisque or a clear vegetable broth to create a comforting multi-course dinner.
Conclusion:
This chicken and noodles stove top recipe proves that home style comfort food doesn’t have to be complicated or time-consuming. In less than 30 minutes, you can create a dish that warms hearts and fills bellies with its perfect combination of tender chicken, hearty noodles, and luxurious cream sauce. Whether you’re feeding a hungry family on a busy weeknight or looking for a cozy weekend dinner, this recipe delivers every single time.
The beauty of this dish lies not just in its simplicity, but in its ability to bring people together. There’s something magical about gathering around the table for a bowl of creamy chicken and noodles – it’s comfort food at its finest. Try this recipe today and discover why this classic combination never goes out of style. Your family will thank you, and you’ll love how easy it is to create such an impressive, satisfying meal!
Chicken and Noodles Stove Top
Course: Chicken, Dinner or a Party4
servings30
minutes40
minutes300
kcalIngredients
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz wide egg noodles
3 tablespoons butter
1 medium onion, diced
4 cloves garlic, minced
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 cups chicken broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Salt and black pepper to taste
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1/4 teaspoon paprika
1 bay lea
Directions
- Prepare the chicken: Cut chicken breasts into uniform 1-inch pieces. Season generously with salt, pepper, and paprika. Let sit at room temperature for 10 minutes while you prep other ingredients.
Sear the chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer, being careful not to overcrowd. Sear for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
Sauté the aromatics: In the same pan, reduce heat to medium and add butter. Once melted, add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Cook the vegetables: Add carrots and celery to the pan. Season with a pinch of salt and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Create the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken your sauce beautifully.
Add the broth: Slowly pour in chicken broth while stirring continuously to prevent lumps. Add bay leaf, thyme, rosemary, and sage. Bring mixture to a boil.
Cook the noodles: Once boiling, add egg noodles to the pot. Stir well to prevent sticking. Cook according to package directions, typically 6-8 minutes, stirring occasionally.
Return the chicken: When noodles are almost tender, add the seared chicken back to the pan along with any accumulated juices.
Add the cream: Reduce heat to low. Remove bay leaf. Slowly stir in heavy cream, being careful not to let the mixture boil after adding cream.
Final seasoning: Taste and adjust seasoning with salt and pepper. Let simmer for 2-3 minutes until sauce thickens slightly.
Garnish and serve: Remove from heat, sprinkle with fresh parsley, and serve immediately in warm bowls.
FAQ Section:
Q: Can I use different meat instead of chicken? A: Absolutely! This recipe works wonderfully with turkey, and you can even make beef and noodles stove top version. For beef, use tender sirloin cut into strips and sear for just 2-3 minutes per side. Leftover rotisserie chicken also works great – just add it with the cream at the end to warm through.
Q: How do I store and reheat this dish properly? A: Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon or two of broth or milk as the noodles will have absorbed liquid. Heat gently on the stovetop over low heat, stirring frequently, or microwave in 30-second intervals, stirring between each. Never boil after reheating as this can cause the cream to separate.
Q: Can I make this dairy-free? A: Yes! Replace butter with olive oil and use full-fat coconut milk instead of heavy cream. The flavor profile will be slightly different but still delicious. You can also use cashew cream for a neutral flavor, or simply omit the cream and add extra broth for a lighter, brothier version. Add an extra tablespoon of flour when making the roux to help thicken the sauce without dairy.
