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This easy creamy chicken and egg noodles recipe is the ultimate comfort food—tender chicken, veggies, and egg noodles all tossed in a rich, buttery cream sauce. It’s cozy, budget-friendly, and ready in just 30 minutes.
👉 Love creamy dinners? Try my Creamy Italian Sausage Pasta or my Tomato Parmesan Orzo with Chicken and Spinach.
Why you’ll love this recipe…
This creamy chicken and egg noodle recipe is one of my favorite dinners because it always turns out delicious. Tender chicken, soft carrots, and a creamy sauce coat every bite of noodles — the kind of meal that brings everyone back for seconds.
- ⏰ Ready In: 30 minutes
- 🛒 Key Ingredients: Chicken, Egg Noodles, Heavy Cream
- 🍽️ Servings: 5
- 👩🍳 Difficulty: Easy
- 🧊 Make-Ahead Friendly: Stores 4 days in fridge; freezer-friendly up to 2 months
And if you’re looking for even more flavor-packed recipes, check out my 15 Best Ways to Use Italian Sausage or my high-protein recipes Easy Recipes Using Ground Turkey.
Made With Love,
Step-by-Step Recipe Video
Simple Ingredients
You don’t need anything fancy—just chicken, butter, broth, and egg noodles. Just like my One Pot Taco Pasta, this recipe uses simple ingredients for big flavor.
Main Ingredients
- Protein: Use chicken breast cut into small cubes so it cooks quickly and evenly. You can also use thighs for extra flavor.
- Pasta: Egg noodles are classic here. Cook separately, then toss in so they don’t overcook.
- Butter: Use unsalted butter to control seasoning. It forms the base of the creamy roux.
- Broth: Chicken broth builds the sauce depth—low-sodium works best so you can season to taste.
- Heavy Cream: Adds rich creaminess at the end without curdling.
Rest of the Ingredients
- chopped carrots
- onion
- flour
- minced garlic
- salt
- pepper
- oregano
- paprika
- onion powder
- garlic powder
A full ingredient list with exact amounts can be found in the recipe card below.
Substitutions & Additions
- Protein: Swap chicken for leftover turkey or even rotisserie chicken. If you get rotisserie chicken, use the extra in this tasty Bacon Ranch Chicken Salad.
- Cream: Use half & half or evaporated milk instead of heavy cream.
- Add-ins: Frozen peas, spinach, or mushrooms for extra veggies.
Looking to sneak more vegetables into your recipes? Start with my Hidden Veggie Chocolate Muffins!
For all substitutions and additions I’ve noted for this recipe, please see the recipe card below.
My Pro Tip
Recipe Tips
Don’t skip the roux—it makes the sauce silky.
Stir noodles in at the very end to keep them tender.
Taste the sauce before serving; adjust seasoning as needed.
How To Make Creamy Chicken and Egg Noodles
- In a large pan, melt 3 tablespoons butter. Add chicken, carrots, and onion. Cook 3–4 minutes until chicken starts to brown and vegetables soften.
- Add remaining butter and flour. Stir constantly 1–2 minutes to form a roux.
- Stir in garlic; cook 30 seconds. Slowly whisk in chicken broth until smooth.
- Add seasonings, cover, and simmer 14 minutes, stirring occasionally.
- Meanwhile, boil egg noodles until tender. Drain.
- Stir heavy cream into chicken mixture. Add noodles and toss to coat.
- Serve warm.
Recipe FAQs
Yes—let cool, then freeze in airtight containers up to 2 months.
Definitely. Store in the fridge up to 4 days; reheat with a splash of broth.
Yes—just skip the browning step and stir in with the sauce.
Make-Ahead, Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze portions up to 2 months.
- Reheat: Add a splash of broth or cream to bring sauce back together.
More Great One-Pot Recipes
👉 One Pot Caprese Chicken and Rice
👉 Tasty One Pot Beef Bolognese
👉 One Pot Mexican Quinoa
👉 One Pot Creamy Chicken and Egg Noodles
👉 One Pot Chicken Stroganoff
👉 Homemade Hamburger Helper One-Pot
Creamy Chicken and Egg Noodles
Ingredients
- 1 cup chopped carrots
- 1 small onion, diced
- 4 tbsp butter, divided
- 3 tbsp flour
- 1 tbsp minced garlic
- 2 cups chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ tsp oregano
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lb chicken breasts, diced
- ½ cup heavy cream
- 12 oz egg noodles
Instructions
- In a large pan, melt 3 tbsp butter. Add chicken, carrots, and onion. Cook 3–4 minutes until chicken starts to brown and vegetables soften.1 cup chopped carrots, 1 small onion, 1 lb chicken breasts, 4 tbsp butter
- Add remaining butter and flour. Stir constantly 1–2 minutes to form a roux.3 tbsp flour, 4 tbsp butter
- Stir in garlic; cook 30 seconds. Slowly whisk in broth until smooth.1 tbsp minced garlic, 2 cups chicken broth
- Add seasonings, cover, and simmer 14 minutes, stirring occasionally.½ tsp salt, ½ tsp pepper, ½ tsp oregano, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder
- Meanwhile, boil egg noodles until tender. Drain.12 oz egg noodles
- Stir heavy cream into chicken mixture. Add noodles and toss to coat.½ cup heavy cream
- Serve warm.
Video
Notes
- Substitutions: leftover turkey, rotisserie chicken, half & half for cream, peas or spinach for veggies.
- Reheat: Add broth or cream to revive sauce.
- Store leftovers in the fridge for 3 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
