24 Delicious Chicken and Noodles Recipes for Every Occasion

Whether you’re craving a cozy bowl of comfort on a chilly evening or searching for a quick and satisfying weeknight dinner, chicken and noodles never disappoint. Our roundup of 24 delicious recipes offers something for every occasion, from classic comfort foods to innovative twists that’ll spice up your mealtime routine. Dive in and discover your next favorite dish that’s sure to please the whole family!

Creamy Chicken and Noodles Casserole

Comfort food at its finest, this Creamy Chicken and Noodles Casserole is a hearty dish that combines tender chicken, soft noodles, and a rich, creamy sauce, all baked to perfection. Perfect for a cozy family dinner, this recipe is straightforward and satisfying.

Ingredients

• 2 cups of shredded, cooked chicken breast (juicy and tender)
• 8 oz of wide egg noodles (soft and ribbon-like)
• 1 cup of heavy cream (thick and luxurious)
• 1/2 cup of chicken broth (savory and rich)
• 1 cup of shredded cheddar cheese (sharp and melty)
• 1/4 cup of grated Parmesan cheese (nutty and salty)
• 1 tbsp of unsalted butter (creamy and smooth)
• 1 tsp of garlic powder (aromatic and pungent)
• 1/2 tsp of onion powder (sweet and earthy)
• 1/2 tsp of salt (fine and clean)
• 1/4 tsp of black pepper (freshly ground and spicy)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large pot, boil the egg noodles according to package instructions until al dente, about 8 minutes, then drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat, then stir in the garlic powder, onion powder, salt, and black pepper to create a fragrant base.
4. Pour in the heavy cream and chicken broth, stirring continuously until the mixture is smooth and begins to simmer, about 3 minutes.
5. Add the shredded chicken and cooked noodles to the pot, tossing gently to coat everything evenly with the creamy sauce.
6. Transfer the mixture to a greased casserole dish, spreading it out evenly, then sprinkle the top with cheddar and Parmesan cheeses.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Every bite of this casserole offers a delightful contrast between the creamy sauce and the tender noodles, with the cheese adding a satisfyingly crispy top layer. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to please.

Spicy Thai Chicken and Noodles

Yearning for a dish that packs a punch of flavor and spice? This Spicy Thai Chicken and Noodles recipe is your ticket to a vibrant, satisfying meal that’s as fun to make as it is to eat. Let’s dive into the steps to create this aromatic masterpiece.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced into tender strips
• 8 oz wide rice noodles, soaked in warm water until pliable
• 2 tbsp fragrant coconut oil
• 3 cloves garlic, minced to a fine paste
• 1 tbsp freshly grated ginger, bursting with zesty aroma
• 2 tbsp fiery red curry paste
• 1 can (13.5 oz) creamy coconut milk, shaken well
• 1 tbsp tangy fish sauce
• 1 tbsp sweet brown sugar
• 1 cup crisp bell peppers, thinly sliced
• 1/2 cup fresh basil leaves, roughly torn for a fragrant finish
• 1 lime, cut into wedges for a bright, citrusy garnish

Instructions

1. Heat the coconut oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken strips, cooking until they turn golden and are no longer pink, approximately 4-5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the garlic and ginger, sautéing for 30 seconds until their aromas bloom.
4. Mix in the red curry paste, coating the chicken evenly, and cook for another minute to deepen the flavors.
5. Pour in the coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer. Tip: Adjust the heat to maintain a simmer without boiling to prevent curdling.
6. Add the bell peppers and soaked noodles, tossing gently to combine. Cook for 3-4 minutes until the noodles are tender. Tip: Use tongs for easy mixing and to keep the noodles intact.
7. Remove from heat and fold in the basil leaves, allowing the residual heat to wilt them slightly.
8. Serve immediately with lime wedges on the side for squeezing over the top.

Vibrant and velvety, this dish offers a harmonious blend of spicy, sweet, and tangy notes. For an extra crunch, sprinkle with chopped peanuts or serve alongside a cooling cucumber salad.

Homestyle Chicken and Noodles Soup

Unwrap the comfort of a classic with this homestyle chicken and noodles soup, a dish that promises warmth and satisfaction in every spoonful. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups homemade chicken stock
• 2 cups wide egg noodles
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the pot, sautéing until translucent, approximately 5 minutes.
3. Introduce the bite-sized chicken pieces to the pot, cooking until they turn white on all sides, about 5 minutes.
4. Pour in the homemade chicken stock, bringing the mixture to a gentle boil.
5. Stir in the wide egg noodles, sliced carrots, and sliced celery, reducing the heat to a simmer for 10 minutes.
6. Season with finely ground black pepper and sea salt, adjusting to your preference.
7. Garnish with fresh chopped parsley before serving.

Melt-in-your-mouth tender chicken and perfectly cooked noodles float in a savory broth, accented by the crunch of fresh vegetables. Serve this soup with a side of crusty bread for dipping, or sprinkle with grated Parmesan for an extra layer of flavor.

Garlic Parmesan Chicken and Noodles

Garlic Parmesan Chicken and Noodles is a comforting dish that combines tender chicken with creamy, garlic-infused noodles for a meal that’s both satisfying and easy to make. Gather your ingredients and let’s get started on this flavorful journey.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz wide egg noodles
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the noodles cook, heat 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let the sauce thicken slightly, about 2-3 minutes.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Return the cooked chicken to the skillet, tossing to coat in the sauce.
6. Add the cooked noodles to the skillet, gently tossing to combine with the chicken and sauce until everything is evenly coated.
7. Sprinkle with chopped fresh parsley before serving for a fresh, colorful garnish.

Best enjoyed hot, this dish offers a delightful contrast between the creamy, garlicky sauce and the tender, juicy chicken. For an extra touch of elegance, serve it in a warm bowl with a side of crusty bread to soak up the delicious sauce.

Slow Cooker Chicken and Noodles

This comforting dish combines tender chicken with hearty noodles, all simmered to perfection in a slow cooker. Transform simple ingredients into a cozy meal that feels like a hug in a bowl.

Ingredients

• 2 lbs boneless, skinless chicken breasts, fresh and plump
• 4 cups chicken broth, rich and flavorful
• 1 cup water, filtered
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into coins
• 2 celery stalks, chopped
• 1 tsp dried thyme, aromatic
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 12 oz wide egg noodles, sturdy and thick
• 1/2 cup heavy cream, velvety smooth
• 2 tbsp unsalted butter, creamy and rich

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Pour in the chicken broth and water, ensuring the chicken is fully submerged.
3. Add the diced onion, minced garlic, sliced carrots, and chopped celery around the chicken.
4. Sprinkle the dried thyme, salt, and black pepper evenly over the ingredients.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
6. Remove the chicken from the slow cooker and shred it using two forks.
7. Return the shredded chicken to the slow cooker.
8. Stir in the egg noodles, heavy cream, and butter.
9. Cover and cook on HIGH for an additional 30 minutes, or until the noodles are al dente.

Enjoy the creamy texture and rich flavors of this dish, perfect for a chilly evening. Serve it with a sprinkle of fresh parsley or a side of crusty bread for an extra touch of comfort.

Healthy Whole Wheat Chicken and Noodles

Every home cook deserves a comforting, wholesome dish that doesn’t skimp on flavor or nutrition. This Healthy Whole Wheat Chicken and Noodles recipe is your go-to for a satisfying meal that’s as nourishing as it is delicious.

Ingredients

• 2 cups whole wheat flour, freshly milled for optimal texture
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat
• 4 cups low-sodium chicken broth, simmered to enhance flavor
• 1 large carrot, peeled and thinly sliced for a crisp bite
• 1 stalk celery, finely diced for a subtle crunch
• 1 small onion, minced to meld seamlessly into the broth
• 2 cloves garlic, minced for a pungent depth
• 1 tablespoon olive oil, cold-pressed for a fruity note
• 1 teaspoon sea salt, finely ground to season evenly
• 1/2 teaspoon black pepper, freshly cracked for a sharp contrast
• 2 tablespoons fresh parsley, chopped for a bright finish

Instructions

1. In a large mixing bowl, combine the whole wheat flour with 3/4 cup of water, kneading until a smooth dough forms. Let it rest for 30 minutes to relax the gluten.
2. Roll the dough to 1/8-inch thickness on a floured surface, then cut into 1/4-inch wide noodles. Dust with flour to prevent sticking.
3. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic, sautéing until softened, about 5 minutes.
4. Add the chicken breasts to the pot, browning each side for 3 minutes. Pour in the chicken broth, bringing to a gentle boil.
5. Reduce heat to a simmer, cover, and cook the chicken for 20 minutes, or until fully cooked. Remove the chicken, shred it, and return to the pot.
6. Bring the broth back to a boil and add the noodles, cooking for 5-7 minutes until al dente. Stir in the parsley, salt, and pepper.
7. Tip: For extra flavor, toast the whole wheat flour lightly before making the dough. Tip: Letting the dough rest makes it easier to roll out. Tip: Shred the chicken while it’s warm for the best texture.

With its tender noodles and savory broth, this dish offers a comforting embrace with every spoonful. Serve it with a sprinkle of extra parsley or a dash of hot sauce for an added kick.

BBQ Chicken and Noodles Skillet

Creating a comforting and flavorful meal doesn’t have to be complicated, and this BBQ Chicken and Noodles Skillet is proof of that. Combining tender chicken, smoky barbecue sauce, and hearty noodles, this dish is a surefire way to satisfy any craving.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup smoky barbecue sauce
• 8 oz wide egg noodles
• 2 cups chicken broth, low-sodium
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup fresh parsley, chopped
• 1 tsp finely ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Reduce heat to medium, add the onion and garlic, and sauté until translucent, about 3 minutes.
4. Stir in the barbecue sauce, ensuring the chicken is well coated.
5. Add the egg noodles and chicken broth, stirring to combine. Bring to a simmer.
6. Cover and cook for 10 minutes, or until the noodles are tender and most of the liquid is absorbed. Tip: Stir occasionally to prevent sticking.
7. Sprinkle the shredded cheddar cheese over the top, cover, and let sit for 2 minutes to melt.
8. Garnish with fresh parsley and a sprinkle of black pepper before serving. Tip: For an extra kick, add a dash of hot sauce to the barbecue sauce.

Zesty and satisfying, this skillet dish boasts a perfect balance of smoky and sweet flavors, with the noodles soaking up all the delicious sauce. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad for a complete meal.

Lemon Herb Chicken and Noodles

You’ll find that this Lemon Herb Chicken and Noodles dish is a delightful way to bring a burst of freshness to your dinner table, combining tender chicken with zesty lemon and aromatic herbs for a meal that’s both comforting and invigorating.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 8 oz wide egg noodles, for a hearty base
• 3 tbsp rich extra virgin olive oil, divided
• 2 cloves garlic, minced for a pungent kick
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Zest and juice of 1 large lemon, for brightness
• 1/2 cup low-sodium chicken broth, to deglaze the pan
• Salt and finely ground black pepper, to season
• 1/4 cup freshly grated Parmesan cheese, for garnish
• 2 tbsp fresh parsley, chopped for a fresh finish

Instructions

1. In a large pot, bring salted water to a boil over high heat. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the minced garlic, rosemary, and thyme for 1 minute until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
5. Return the cooked chicken to the skillet, tossing to coat in the lemon herb sauce. Cook for an additional 2 minutes to warm through.
6. Add the cooked noodles to the skillet, tossing gently to combine with the chicken and sauce. Sprinkle with lemon zest, Parmesan cheese, and parsley before serving.

Unbelievably tender chicken paired with perfectly cooked noodles makes this dish a weeknight winner. The bright lemon and herb flavors shine through, offering a light yet satisfying meal. Serve it with a side of steamed vegetables or a crisp green salad for a complete dinner.

One-Pot Chicken and Noodles

This comforting one-pot chicken and noodles is the perfect dish to warm you up on a chilly evening, combining tender chicken, hearty noodles, and a savory broth in one simple preparation.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups wide egg noodles
• 1 cup diced carrots
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chicken pieces and cook until lightly browned on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to release any flavorful bits stuck to it.
5. Add the egg noodles and carrots, reducing the heat to a simmer. Cook for 10 minutes, or until the noodles are tender. Tip: Stir occasionally to prevent sticking.
6. Season with black pepper and sea salt, adjusting to your preference.
7. Garnish with fresh parsley before serving.

Great for a cozy night in, this dish offers a delightful mix of textures, from the tender chicken to the al dente noodles, all swimming in a flavorful broth. Serve it with a side of crusty bread to soak up every last drop.

Cheesy Chicken and Noodles Bake

After a long day, there’s nothing more comforting than a warm, cheesy dish that brings the whole family to the table. This Cheesy Chicken and Noodles Bake is a creamy, hearty meal that’s as easy to make as it is delicious, perfect for beginners and seasoned cooks alike.

Ingredients

• 2 cups of tender, shredded cooked chicken
• 8 ounces of wide egg noodles, cooked al dente
• 1 cup of sharp cheddar cheese, freshly grated
• 1 cup of mozzarella cheese, freshly grated
• 1/2 cup of sour cream, rich and creamy
• 1/4 cup of unsalted butter, melted
• 1/4 cup of all-purpose flour, finely sifted
• 2 cups of whole milk, warmed
• 1 teaspoon of garlic powder, aromatic and pungent
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of paprika, for a subtle smokiness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the shredded chicken and cooked egg noodles.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the warmed milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
5. Remove the saucepan from heat. Stir in the sour cream, garlic powder, onion powder, paprika, salt, and pepper until well combined.
6. Pour the sauce over the chicken and noodles, tossing gently to coat evenly.
7. Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with the grated cheddar and mozzarella cheeses.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let the bake stand for 5 minutes before serving to allow the sauce to thicken slightly.

Perfectly creamy with a satisfying cheesy crust, this dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. The noodles absorb the rich sauce beautifully, making every bite a delightful mix of textures and flavors.

Asian Glazed Chicken and Noodles

Begin by imagining the perfect balance of sweet and savory, a dish that brings the vibrant flavors of Asia right to your dinner table. Asian Glazed Chicken and Noodles is a delightful recipe that combines tender chicken with silky noodles, all coated in a glossy, flavorful glaze.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 oz wide rice noodles, soft and pliable
• 3 tbsp soy sauce, rich and umami-packed
• 2 tbsp honey, sweet and floral
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced to a fine paste
• 1 tsp ginger, freshly grated and pungent
• 1/4 tsp red pepper flakes, for a subtle heat
• 2 tbsp vegetable oil, for high-heat cooking
• 2 green onions, thinly sliced for a crisp garnish
• 1 tbsp sesame seeds, toasted for extra crunch

Instructions

1. In a large bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the glaze.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces to the skillet, ensuring they’re in a single layer for even cooking. Cook for 5-6 minutes until golden brown.
4. Pour the prepared glaze over the chicken, stirring to coat each piece evenly. Reduce heat to medium and simmer for 4-5 minutes until the chicken is cooked through and the glaze has thickened.
5. Meanwhile, cook rice noodles according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
6. Add the cooked noodles to the skillet with the chicken, tossing gently to combine and coat with the glaze.
7. Garnish with sliced green onions and toasted sesame seeds before serving.

Glazed to perfection, this dish offers a harmonious blend of textures, from the tender chicken to the chewy noodles, all enveloped in a sticky, flavorful sauce. Serve it atop a bed of steamed greens for an extra crunch or alongside a crisp cucumber salad to complement the rich flavors.

Rustic Chicken and Noodles with Mushrooms

For a comforting meal that feels like a warm hug, rustic chicken and noodles with mushrooms is a dish that combines simplicity with deep flavors. Follow these steps to create a hearty, satisfying bowl that’s perfect for any day of the week.

Ingredients

• 2 cups of wide egg noodles, for a chewy texture
• 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp of unsalted butter, for richness
• 1 tbsp of olive oil, for a smooth base
• 8 oz of cremini mushrooms, sliced for earthy depth
• 2 cloves of garlic, minced for a pungent kick
• 1 small onion, finely diced for sweetness
• 2 cups of chicken broth, for savory liquid
• 1/2 cup of heavy cream, for luxurious texture
• 1 tsp of dried thyme, for herbal notes
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the noodles cook, heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
3. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown on all sides, about 5 minutes. Remove and set aside.
4. In the same skillet, add the onions and mushrooms, cooking until the mushrooms release their moisture and start to brown, about 5 minutes.
5. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
7. Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes to meld the flavors.
8. Stir in the heavy cream and cooked noodles, heating through for 2 minutes. Adjust seasoning with salt and pepper if needed.

Mushrooms lend an earthy contrast to the creamy noodles, while the tender chicken adds substance. Serve this dish in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Quick and Easy Chicken and Noodles

Sometimes, all you need is a comforting bowl of chicken and noodles to make your day better. This quick and easy recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 cups of tender, shredded rotisserie chicken
• 8 ounces of wide, hearty egg noodles
• 4 cups of rich, homemade chicken broth
• 1 tablespoon of smooth, unsalted butter
• 1/2 cup of finely diced, crisp celery
• 1/2 cup of sweet, chopped carrots
• 1 teaspoon of aromatic, dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, melt the smooth, unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the finely diced, crisp celery and sweet, chopped carrots to the pot, sautéing for about 5 minutes until they begin to soften.
3. Pour in the rich, homemade chicken broth and bring the mixture to a gentle boil over high heat.
4. Once boiling, add the wide, hearty egg noodles to the pot, reducing the heat to medium to maintain a simmer. Cook for 8 minutes, stirring occasionally to prevent sticking.
5. Stir in the tender, shredded rotisserie chicken and aromatic, dried thyme, allowing the mixture to simmer for an additional 2 minutes to heat through.
6. Season with salt and freshly ground black pepper to taste, then remove from heat.

Unbelievably simple, this dish offers a comforting texture with the noodles perfectly al dente and the chicken wonderfully tender. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.

Vegetable Loaded Chicken and Noodles

Let’s dive into creating a comforting bowl of Vegetable Loaded Chicken and Noodles, perfect for any season. This dish combines tender chicken, hearty noodles, and a rainbow of vegetables for a meal that’s as nutritious as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz wide egg noodles, for a hearty base
• 2 tbsp rich extra virgin olive oil
• 1 cup diced carrots, for a sweet crunch
• 1 cup sliced celery, adding a fresh bite
• 1 cup chopped onion, for depth of flavor
• 2 cloves garlic, minced, for a pungent kick
• 4 cups chicken broth, low sodium preferred
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup frozen peas, for a pop of color and sweetness

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the chicken and set aside. In the same pot, add the carrots, celery, and onion. Cook until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and bring to a boil. Tip: Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
6. Add the egg noodles and cook according to package instructions, usually about 8 minutes.
7. Return the chicken to the pot along with the frozen peas. Cook for an additional 2 minutes until the peas are bright green and the chicken is heated through. Tip: The peas add a fresh sweetness that balances the savory broth.

Best enjoyed hot, this dish offers a delightful contrast of textures from the tender chicken and al dente noodles, with the vegetables adding a satisfying crunch. Serve with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Crispy Chicken and Noodles Stir Fry

You’re about to embark on a culinary journey that will lead you to create a dish bursting with flavor and texture. Crispy Chicken and Noodles Stir Fry is a perfect blend of crunchy, savory, and slightly sweet elements that come together in a harmonious dish.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 8 oz of wide egg noodles, fresh if possible
• 3 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced to a fine paste
• 1 tbsp of fresh ginger, grated
• 1/2 cup of crunchy bell peppers, thinly sliced
• 1/4 cup of sweet soy sauce
• 1 tbsp of smooth honey
• 1 tsp of finely ground black pepper
• 2 green onions, sliced for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the egg noodles according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips, seasoning with black pepper, and cook until golden brown and crispy, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining olive oil, garlic, and ginger, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent burning.
4. Add the bell peppers, stirring frequently, until they start to soften but remain crisp, about 2 minutes.
5. Return the chicken to the skillet, adding the cooked noodles, soy sauce, and honey. Toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easy mixing.
6. Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with sesame seeds.

Unbelievably, this dish offers a delightful contrast between the crispy chicken and the soft noodles, all coated in a glossy, savory-sweet sauce. Serve it atop a bed of steamed greens for a colorful, nutritious twist.

Savory Chicken and Noodles Pie

Preparing a comforting Savory Chicken and Noodles Pie is simpler than you might think, especially when you follow these detailed steps designed for beginners.

Ingredients

• 2 cups of tender, shredded cooked chicken
• 3 cups of wide egg noodles, cooked al dente
• 1 cup of creamy, whole milk
• 1/2 cup of rich, unsalted butter
• 1/2 cup of all-purpose flour, sifted
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt
• 1/2 cup of fresh parsley, finely chopped
• 1 pre-made 9-inch pie crust, chilled

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large saucepan, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
3. Whisk in the sifted all-purpose flour gradually to create a smooth roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
4. Slowly pour in the whole milk, continuing to whisk until the mixture thickens into a velvety sauce, about 5 minutes.
5. Stir in the shredded cooked chicken, cooked egg noodles, grated cheddar cheese, sea salt, and finely ground black pepper until evenly combined. Tip: For extra flavor, let the mixture sit for 5 minutes off the heat.
6. Transfer the mixture into the chilled pie crust, spreading it evenly with a spatula.
7. Sprinkle the finely chopped fresh parsley on top for a burst of color and freshness.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges of the crust with foil if they brown too quickly.

Vibrant in flavor and texture, this pie offers a delightful contrast between the creamy filling and the flaky crust. Serve it warm with a side of crisp green salad for a complete meal.

Light Chicken and Noodles Salad

Unlock the secrets to a refreshing and satisfying meal with this Light Chicken and Noodles Salad, perfect for those warm summer evenings or a quick, nutritious lunch. This dish combines tender chicken with crisp vegetables and soft noodles, all tossed in a light, flavorful dressing.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 4 oz whole wheat noodles (al dente)
• 1 cup thinly sliced cucumber (crisp and fresh)
• 1/2 cup shredded carrots (sweet and vibrant)
• 1/4 cup chopped green onions (sharp and aromatic)
• 2 tbsp soy sauce (rich and savory)
• 1 tbsp sesame oil (toasty and fragrant)
• 1 tbsp honey (sweet and smooth)
• 1 tsp grated ginger (spicy and fresh)
• 1/2 tsp finely ground black pepper (bold and pungent)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat noodles and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the shredded chicken, cucumber, carrots, and green onions. Toss gently to mix.
3. In a small bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, and black pepper until well blended. Tip: Adjust the honey according to your preference for sweetness.
4. Pour the dressing over the chicken and vegetable mixture. Add the cooled noodles and toss everything together until evenly coated. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the salad chilled or at room temperature. Tip: Garnish with extra green onions or sesame seeds for an added crunch and visual appeal.

Now this Light Chicken and Noodles Salad offers a delightful contrast of textures, from the tender chicken and soft noodles to the crisp vegetables, all brought together by the savory-sweet dressing. Try serving it in lettuce cups for a fun, handheld option or alongside a bowl of hot soup for a more substantial meal.

Herbed Chicken and Noodles with Spinach

Kickstart your culinary journey with this comforting Herbed Chicken and Noodles with Spinach, a dish that combines tender chicken, aromatic herbs, and wholesome spinach for a meal that’s as nutritious as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz wide egg noodles
• 2 cups fresh spinach leaves, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced chicken breasts to the skillet, seasoning with sea salt and finely ground black pepper. Cook until the chicken is golden brown on both sides, approximately 4 minutes per side.
3. Remove the chicken from the skillet and set aside. In the same skillet, melt the unsalted butter over medium heat.
4. Add the minced garlic, dried thyme, and dried rosemary to the skillet, sautéing until fragrant, about 1 minute.
5. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits.
6. Bring the broth to a gentle boil, then add the wide egg noodles. Cook according to package instructions, usually about 8 minutes, stirring occasionally.
7. Once the noodles are al dente, stir in the roughly chopped spinach leaves until just wilted, about 1 minute.
8. Return the cooked chicken to the skillet, tossing everything together to ensure the chicken is heated through.
9. Sprinkle the grated Parmesan cheese over the top, stirring gently to combine.

Here you have a dish where the tender chicken pairs perfectly with the hearty noodles, while the spinach adds a fresh, vibrant touch. Serve it in a warm bowl with an extra sprinkle of Parmesan for a cozy, satisfying meal.

Tomato Basil Chicken and Noodles

Creating a comforting and flavorful meal doesn’t have to be complicated, and this Tomato Basil Chicken and Noodles recipe is proof of that. Let’s walk through each step together to ensure your dish turns out perfectly.

Ingredients

• 2 boneless, skinless chicken breasts, trimmed of excess fat
• 1 tablespoon rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 8 ounces egg noodles
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat for the noodles.
2. While the water heats, season the chicken breasts with sea salt and finely ground black pepper on both sides.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and let it rest on a plate covered with foil.
6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
7. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, just until they begin to soften.
8. Meanwhile, add the egg noodles to the boiling water and cook according to package instructions, usually about 8 minutes, until al dente.
9. Drain the noodles and return them to the pot.
10. Slice the rested chicken into thin strips and add it to the pot with the noodles.
11. Pour the tomato and garlic mixture over the noodles and chicken, then sprinkle with fresh basil and grated Parmesan cheese.
12. Toss everything together gently until well combined and serve immediately.

Now, the Tomato Basil Chicken and Noodles are ready to delight your senses with their vibrant flavors and comforting textures. For an extra touch of elegance, serve this dish in warmed bowls with a side of crusty bread to soak up the delicious juices.

Peanut Butter Chicken and Noodles

Zesty and satisfying, this Peanut Butter Chicken and Noodles dish combines creamy, nutty flavors with tender chicken and slurp-worthy noodles for a meal that’s both comforting and exciting. Perfect for weeknight dinners, it’s a foolproof recipe that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz wide egg noodles, for a hearty bite
• 1/2 cup creamy peanut butter, smooth and rich
• 2 tbsp soy sauce, for a deep umami flavor
• 1 tbsp honey, for a touch of sweetness
• 2 cloves garlic, minced, for aromatic depth
• 1 tbsp fresh ginger, grated, for a spicy kick
• 2 cups chicken broth, low-sodium and savory
• 1 tbsp vegetable oil, for frying
• 1/4 cup green onions, thinly sliced, for a fresh garnish
• 1 tsp red pepper flakes, for a hint of heat

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, cooking for 5-7 minutes until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Whisk in peanut butter, soy sauce, honey, and chicken broth until smooth. Tip: If the sauce is too thick, add a little more broth to reach your desired consistency.
6. Bring the sauce to a simmer, then add the egg noodles, stirring to coat. Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender. Tip: Keep an eye on the noodles to prevent sticking.
7. Return the chicken to the skillet, stirring to combine with the noodles and sauce. Cook for an additional 2 minutes to heat through.
8. Garnish with sliced green onions and red pepper flakes before serving.

Kick back and enjoy the creamy, nutty sauce clinging to each noodle, with tender chicken pieces adding protein-packed bites. Serve it with a side of steamed broccoli for a colorful, nutritious meal that’s as pleasing to the eye as it is to the palate.

Mexican Style Chicken and Noodles

Unlock the vibrant flavors of Mexico with this comforting Mexican Style Chicken and Noodles dish, perfect for a cozy dinner that brings a little spice to your table.

Ingredients

• 2 cups of tender, shredded chicken breast
• 8 oz of thick, hearty egg noodles
• 1 tbsp of fragrant, ground cumin
• 2 tsp of smoky, paprika
• 1/2 cup of fresh, diced tomatoes
• 1/4 cup of crisp, finely chopped cilantro
• 1 tbsp of rich, extra virgin olive oil
• 2 cloves of pungent, minced garlic
• 1/2 cup of sharp, shredded cheddar cheese
• 1/4 cup of smooth, sour cream
• Salt to taste

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until golden and fragrant, approximately 1 minute, stirring constantly to prevent burning.
3. Stir in the shredded chicken, ground cumin, and paprika, cooking for 3 minutes to blend the flavors.
4. Meanwhile, cook the egg noodles in boiling salted water until al dente, about 8 minutes, then drain.
5. Combine the cooked noodles with the chicken mixture in the skillet, tossing gently to coat evenly.
6. Fold in the diced tomatoes and chopped cilantro, heating through for 2 minutes.
7. Remove from heat and sprinkle with shredded cheddar cheese, allowing it to melt slightly from the residual heat.
8. Serve warm, topped with a dollop of sour cream for a creamy contrast.

Let this dish delight your senses with its tender noodles, perfectly spiced chicken, and the fresh burst of tomatoes and cilantro. For an extra kick, serve with a side of sliced jalapeños or a sprinkle of chili flakes.

Curry Chicken and Noodles

Kickstart your culinary journey with this comforting Curry Chicken and Noodles dish, perfect for those seeking a flavorful escape on a busy weeknight. Let’s dive into the methodical process of creating this hearty meal, ensuring every step is clear and achievable for beginners.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups wide egg noodles, uncooked
• 1 tbsp fragrant curry powder
• 2 cloves garlic, minced to release their pungent aroma
• 1 cup coconut milk, creamy and rich
• 2 tbsp vegetable oil, for a smooth sauté
• 1 cup chicken broth, savory and warm
• 1 tbsp fresh ginger, grated for a zesty kick
• 1/2 cup carrots, thinly sliced for a crisp texture
• 1/2 cup bell peppers, diced for a sweet crunch

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning with a pinch of salt. Cook until golden brown, approximately 5 minutes per side.
3. Stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Sprinkle the curry powder over the chicken, coating evenly for a deep flavor base.
5. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
6. Add the carrots and bell peppers, cooking for 5 minutes until slightly softened.
7. Meanwhile, cook the egg noodles according to package instructions until al dente, then drain.
8. Combine the noodles with the curry chicken mixture, tossing gently to ensure everything is well coated.
9. Simmer together for 2 minutes, allowing the flavors to meld beautifully.

Lusciously creamy with a hint of spice, this Curry Chicken and Noodles dish offers a delightful contrast of textures. Serve it garnished with fresh cilantro for an extra pop of color and flavor, or alongside a crisp cucumber salad to balance the richness.

Honey Mustard Chicken and Noodles

Let’s dive into creating a comforting and flavorful dish that combines the sweet and tangy notes of honey mustard with tender chicken and hearty noodles. This recipe is perfect for a cozy dinner, offering a balance of flavors that will delight your taste buds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp smooth Dijon mustard
• 2 tbsp golden honey
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 oz wide egg noodles
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, whisk together the Dijon mustard, honey, minced garlic, black pepper, and sea salt until well combined.
2. Add the chicken pieces to the bowl, ensuring each piece is evenly coated with the honey mustard mixture. Let it marinate for at least 15 minutes to absorb the flavors.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, cooking for 5-6 minutes on each side until golden brown and cooked through.
4. While the chicken cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente.
5. Drain the noodles and return them to the pot. Add the cooked chicken and any juices from the skillet, tossing gently to combine.
6. Sprinkle with fresh parsley before serving for a burst of color and freshness.

The honey mustard chicken and noodles offer a delightful contrast of textures, from the tender chicken to the slightly chewy noodles, all coated in a glossy, flavorful sauce. Serve it with a side of steamed green beans or a crisp salad to round out the meal.

Bacon Wrapped Chicken and Noodles

On a cozy evening, nothing beats the comforting embrace of a hearty meal. Today, we’re diving into a dish that combines the smoky richness of bacon with the tender juiciness of chicken, all nestled atop a bed of perfectly cooked noodles.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 slices of thick-cut, smoky bacon
• 8 oz of wide egg noodles
• 2 tbsp of creamy, unsalted butter
• 1 tbsp of finely minced garlic
• 1 cup of heavy, velvety cream
• 1/2 cup of freshly grated Parmesan cheese
• 1 tsp of coarse, sea salt
• 1/2 tsp of freshly cracked black pepper
• 1 tbsp of chopped, fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Wrap each chicken breast tightly with 2 slices of bacon, securing the ends with toothpicks if necessary.
3. Place the bacon-wrapped chicken on a baking sheet lined with parchment paper, ensuring they’re not touching for even cooking.
4. Bake for 25-30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes.
6. In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
7. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, stirring continuously until the sauce thickens slightly, about 3-4 minutes.
8. Drain the noodles and toss them in the creamy sauce until evenly coated.
9. Season the noodles with salt and pepper, adjusting to your preference.
10. Once the chicken is done, let it rest for 5 minutes before slicing to retain its juices.
11. Serve the sliced bacon-wrapped chicken over the creamy noodles, garnished with fresh parsley.

Just imagine the contrast of textures—the crispy bacon against the succulent chicken, all mingling with the creamy, garlicky noodles. For an extra touch of elegance, serve this dish with a side of steamed green beans or a crisp salad to cut through the richness.

Conclusion

From quick weeknight dinners to cozy weekend feasts, our roundup of 24 Delicious Chicken and Noodles Recipes offers something for every occasion. We hope these dishes inspire your next meal and bring warmth to your table. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!