Easy Chicken Breast with Egg Noodles

If you ask me, chicken and egg noodles are a match made in comfort food heaven.

This classic combination brings together tender chicken breast and soft, buttery egg noodles in a dish that’s both filling and familiar. The simple seasonings let the ingredients shine, while the natural broth from cooking creates a light sauce that coats every bite.

It’s the kind of meal that comes together quickly with just a few pantry staples, making it perfect for busy weeknights when you need something reliable and satisfying. The chicken stays juicy while the noodles soak up all the good flavors.

It’s a no-fuss family meal that always hits the spot, especially on those days when you want something warm and comforting.

Options for Substitutions

This comforting chicken and noodles recipe can be adapted with several easy swaps:

• Chicken breasts: You can easily swap chicken breasts for boneless chicken thighs – they’ll actually give you more flavor and stay juicier. Turkey breast is another good option if you’re not feeling chicken.
• Chicken stock: If you’re out of chicken stock, vegetable stock works fine. You can also use water with chicken bouillon cubes (use 4 cubes for this recipe).
• Cream of chicken soup: Cream of mushroom or cream of celery soup make good substitutes. You can also make your own by combining 2 cups of milk with 4 tablespoons each of flour and butter to make a roux.
• Egg noodles: While egg noodles are best for this dish, you can use other pasta like fettuccine or rotini. Just adjust cooking time according to package directions.
• Butter: You can use margarine or olive oil instead. If using olive oil, reduce the amount to 1/3 cup since it’s more liquid than butter.
• Seasonings: Feel free to use Italian seasoning blend instead of the individual spices, or add your own mix of dried herbs. About 2 teaspoons of blend will do the trick.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken breast with egg noodles is timing – adding the noodles too early can result in a mushy, overcooked pasta that ruins the entire dish.

To get perfectly cooked noodles, wait until your chicken is completely done and has rested for 5 minutes before cooking the pasta in the same pot.

Another common mistake is rushing the chicken cooking process – for tender, juicy results, maintain a gentle simmer rather than a rolling boil, and check the internal temperature reaches 165°F.

When it comes to the sauce, avoid dumping the cream of chicken soup in all at once – instead, whisk it gradually into the broth to prevent lumps and ensure a smooth, creamy consistency.

For the best flavor development, make sure to taste and adjust your seasonings right before serving, as the noodles can absorb quite a bit of salt during cooking.

What to Serve With Chicken and Egg Noodles?

This cozy chicken and noodle dish pairs perfectly with simple vegetable sides that can soak up all that creamy sauce.

A side of steamed broccoli or green beans works great – just add a squeeze of lemon to brighten things up.

For something really simple, a basic mixed green salad with a light vinaigrette helps balance out the richness of the dish.

If you want to add some crunch, try serving it with buttery garlic bread or warm dinner rolls to help scoop up every bit of that tasty sauce.

Storage Instructions

Keep Fresh: This chicken and noodle dish is perfect for leftovers! Place it in an airtight container and keep it in the fridge for up to 4 days. The noodles might absorb more of the sauce over time, but that just means they’ll be extra flavorful.

Freeze: If you want to make this ahead, you can freeze portions in freezer-safe containers for up to 3 months. Just keep in mind that the noodles might be a bit softer after thawing, but the flavor will still be great. I like to portion it into individual containers for easy grab-and-go meals.

Reheat: To warm up your leftovers, add a splash of chicken broth or water to keep things moist, then heat in the microwave in 1-minute intervals, stirring between each. You can also warm it up in a pan on the stove over medium-low heat, stirring occasionally. The extra liquid helps bring the sauce back to its original consistency.

 

How to Know When the Chicken and Noodles is Done

The easiest way to check if your chicken and noodles are ready is to cut into the thickest part of a chicken breast – it should be completely white throughout with no pink areas, and the juices should run clear.

The egg noodles should be tender but still have a slight bite to them (you can test this by carefully tasting one).

If you’re using a meat thermometer, the chicken should register at least 165°F in the thickest part.

The sauce should be bubbling gently around the edges and have thickened enough to coat the back of a spoon.

Preparation Time	15-30 minutes
Cooking Time	35-45 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Ingredients

• 3 large chicken breasts, boneless
• 4 cups chicken stock (32 oz)
• 1 cup water
• 1/2 cup butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cans cream of chicken soup (10 oz each)
• 1 bag egg noodles (12 oz)

Step 1: Prepare the Broth and Chicken

In a large pot or Dutch oven, add broth, water, salt, and the remaining spices.

Mix well.

Place chicken breasts and butter into the broth, cover the pot, and heat over medium heat until the broth starts to boil.

Once boiling, reduce the heat to low and continue cooking, covered, for 30 minutes.

Remove the chicken from the broth and set it aside to cool.

Step 2: Shred the Chicken

Once the chicken has cooled, cut it into bite-sized pieces or shred it using two forks.

Set the shredded chicken aside to be added back to the dish later.

Step 3: Incorporate the Cream of Chicken Soup and Cook Noodles

Add cream of chicken soup to the broth and whisk until smooth.

Bring the mixture to a boil, then add the egg noodles and the shredded chicken to the pot.

There’s no need for all the noodles to be submerged, as they will sink into the broth as they cook and soften.

Once the broth is simmering, reduce the heat to medium, cover the pot, and cook for 2-5 minutes until the noodles are about halfway done (too firm to eat but can be bent in half without breaking).

Step 4: Finish Cooking and Thicken the Sauce

Turn off the burner, keeping the pot covered, and let it rest until the noodles are done and the sauce has thickened a bit.

The time needed for the noodles to finish cooking can range from 5 to 20 minutes, depending on the size, thickness, quality, and variety of the noodles.

Step 5: Slow Cooker Option

Alternatively, you can use a slow cooker.

Add broth, cream of chicken soup, water, salt, and the remaining spices to a large slow cooker and mix well.

Place chicken breasts and butter into the broth, cover, and cook on Low for 5-6 hours or High for 2-4 hours.

Remove the chicken from the broth and set it aside to cool.

Increase the slow cooker temperature to High (if not already set) while the chicken cools.

Step 6: Finish the Slow Cooker Method

Once the chicken is cool, cut it into bite-sized pieces or shred it with two forks.

Add the chicken and uncooked noodles to the slow cooker.

Gently stir to coat the noodles.

Cover and continue cooking for 20-40 minutes until the noodles are done, stirring gently once or twice to ensure the noodles cook evenly.