Chicken And Noodles Recipe

I think a lot about quick, high-impact meals that keep everyone happy without requiring extra fuss.

This rich and creamy **chicken and noodles recipe** delivers all the home-style flavor you desire, with a vibrant, family-friendly twist. It’s a quick, one-pot meal that comes together in less than 30 minutes on a busy weeknight. The secret ingredient? Sun-dried tomatoes, which give a tangy, savory depth that elevates this simple dish to extraordinary. Get ready to add this to your family’s rotation immediately, as this **chicken and noodles recipe** is a new favorite.

Ingredients

• Boneless, skinless chicken breast: About 1.3 lbs (600g) of chicken breast, cut into 1-inch pieces. This cut cooks quickly and evenly in the sauce. For richer flavor, you can swap chicken breast for boneless, skinless chicken thighs.
• Wide egg noodles: 12 oz (340g) wide egg noodles. The wide surface area holds the creamy sauce exceptionally well. You can substitute with fettuccine, pappardelle, or linguine in a pinch.
• Olive oil: 2 tbsp (30 mL) high-quality olive oil. Used for browning the chicken and sautéing the aromatics. Avocado oil can also be used as a high-heat substitute.
• Aromatics: 1 medium yellow onion (finely diced) and 3 cloves of garlic (minced). These form the foundation of the sauce’s flavor base. Use fresh garlic for best results, as dried garlic won’t provide the same aromatic depth for this **chicken and noodles recipe**.
• All-purpose flour: 3 tbsp (45g) all-purpose flour. Used to create a light roux, which thickens the sauce and prevents separation. For a gluten-free option, you can substitute cornstarch (mixed with water first) or a GF all-purpose blend.
• Chicken broth: 2 3/4 cups (700 mL) low-sodium chicken broth. The liquid base for the sauce; low sodium gives more control over final seasoning. Vegetable broth can be used for a slightly different flavor profile.
• Heavy cream: 1 cup (240 mL) heavy cream (35% fat). Adds richness and creates the creamy texture that defines this dish. Half-and-half or evaporated milk can be used for a lighter sauce, but heavy cream prevents curdling during simmering.
• Sun-dried tomatoes: 1/2 cup (60g) oil-packed sun-dried tomatoes, finely chopped. Draining them first reduces excess oil in the dish. The tangy, sweet flavor is central to this **chicken and noodles recipe**.
• Fresh basil: 1/2 cup (15g) fresh basil leaves, roughly chopped. This adds a bright, fresh finish that cuts through the creaminess. Fresh basil is essential; do not substitute with dried basil.
• Seasonings: 1 tsp sea salt and 1/2 tsp freshly ground black pepper (adjust to taste). Ensure proper seasoning by tasting before adding the noodles. A pinch of red pepper flakes adds a nice subtle heat.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create this simple yet elegant **chicken and noodles recipe** in one pot, perfect for a weeknight family dinner.

1. Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and cook according to package directions until they are al dente (firm to the bite). Drain well and set aside, reserving a cup of pasta water just in case, though it typically isn’t needed here.
2. Brown the chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 1-inch chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides. Remove the chicken from the pot and set it aside; the chicken does not need to be cooked through at this stage.
3. Sauté aromatics: Reduce the heat to medium. Add the finely diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant; watch carefully to prevent burning.
4. Create the roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes to toast the flour lightly. This creates a light roux that will thicken the sauce and ensures no raw flour taste.
5. Make the creamy sauce base: Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, bringing it to a gentle simmer. Stir in the heavy cream, finely chopped sun-dried tomatoes, salt, and black pepper; bring back to a gentle simmer for 5 minutes, allowing flavors to meld. If the sauce doesn’t thicken quickly enough after adding the cream, ensure it’s at a gentle simmer, as this will help activate the roux; if it’s still too thin, simmer uncovered for an extra 2-3 minutes.
6. Simmer the chicken: Return the reserved browned chicken pieces to the pot with the sauce. Reduce the heat to low, cover, and let simmer for 10-12 minutes, or until the chicken is cooked through and tender. To test for doneness, cut a piece open or use an instant-read thermometer (165°F / 74°C).
7. Add basil and combine: Remove the pot from the heat. Stir in the fresh chopped basil leaves; the residual heat will wilt them perfectly without dulling the fresh flavor. Add the cooked and drained egg noodles to the pot and gently toss everything together until the **chicken and noodles** are thoroughly coated in the sauce.
8. Plate and garnish: Scoop a generous portion of the creamy **chicken and noodles recipe** into deep bowls. For a vibrant finish, garnish with a sprinkle of extra fresh basil chiffonade and maybe a little fresh parmesan cheese. Serve immediately while hot. I always use my heavy Dutch oven for this **chicken and noodles recipe** because it provides such even heat for the sauce.

Make It Faster: Time-Saving Tips for Weeknight Cooking

This creamy chicken and noodles recipe is already quick, but on a hectic weeknight, every minute saved counts. These simple preparation hacks will get dinner on the table even faster.

• Prep Ahead: Chop the onion, mince the garlic, and cut the chicken breast into pieces up to a day in advance. Store ingredients separately in airtight containers in the refrigerator. This significantly reduces active cooking time for quick meals during the week.
• Pre-Cooked Chicken: Use store-bought pre-cooked rotisserie chicken instead of raw chicken breast. Shred or cube about 2 cups (300g) of pre-cooked chicken. Skip step 2 (browning) and add the chicken with the basil and noodles at step 8 to warm through.
• Quick Sauce Shortcuts: Use a jarred Alfredo sauce as a base instead of making the roux from scratch. While a homemade sauce tastes better, a 15 oz jar can be heated, then stir in sun-dried tomatoes and basil. Add the cooked chicken and noodles and simmer briefly.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the sauce as it sits, so the texture will change slightly. We do not recommend freezing this chicken and noodles dish as the creamy sauce and noodles separate upon thawing.

To reheat, place a single serving in a microwave-safe bowl and heat in 30-second intervals until warmed through. For stove-top reheating, place leftovers in a saucepan over low heat. Add a splash of broth or heavy cream if the sauce has thickened too much overnight for best results.

FAQs

Can I make this with a different kind of chicken?

Yes, chicken thighs work well for a richer flavor. Follow the same cooking process, ensuring they are cut into 1-inch pieces to cook evenly with the breast. You may need to simmer them slightly longer (12-15 minutes in step 6) to ensure they are fully tender.

Can I make this without sun-dried tomatoes?

Yes, while they are key to this specific recipe, you can adjust the flavor. For a similar tangy taste, add 1 tbsp of tomato paste to the aromatics in step 3. Alternatively, substitute with 1/2 cup of roasted red peppers (drained and chopped) for a different sweet/smoky flavor profile.

My sauce looks too thin, what can I do to thicken it?

If the sauce isn’t thickening as expected, make a quick slurry. In a separate small bowl, whisk 1 tbsp of flour (or cornstarch) with 2 tbsp of cold water or cream. Pour the slurry into the simmering sauce, whisk constantly for 1-2 minutes, and it will thicken quickly.

What kind of noodles work best for this recipe?

Wide egg noodles are ideal because their shape catches the creamy sauce perfectly in this chicken and noodles recipe. If you use a different shape (like penne or rotini), make sure to cook them al dente. Overcooked pasta can fall apart in the creamy sauce during simmering and mixing.

Can I add vegetables to this dish?

Yes, this chicken and noodles recipe is very flexible. Add a handful of spinach at step 8 with the basil to wilt into the sauce. Sauté sliced mushrooms or broccoli florets in step 3 after the onions have softened. I find adding spinach at the end is a great way to sneak in extra greens without changing the flavor much.

Conclusion

This creamy sun-dried tomato and basil chicken and noodles recipe proves that comfort food can be both quick and full of sophisticated flavor. It’s the perfect weeknight meal that tastes like it took all afternoon to prepare, delivering a hearty, satisfying dish in a single pot. Pin this recipe now and share it with your family for easy dinner ideas!

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