When the day slips past and the evening sneaks up faster than you expected, having a dinner that feels like a warm hug without hours in the kitchen is a real win. This One Pot Creamy Chicken Noodle pulls together all the cozy elements you want — tender chicken, soft noodles, and a sauce that clings just right — all in one pot. It’s a quiet kind of comfort, the kind you don’t have to announce but just quietly savor.
I remember the first time I made this, the kitchen was a little messier than I planned. I was distracted by a call and almost forgot to stir the noodles, so they got a tiny bit stuck at the bottom — not a disaster, but a reminder that cooking isn’t always neat. The smell of garlic and thyme filled the air, pulling everyone closer to the stove, and by the time the Parmesan melted in, it was that moment where you want to dive right in, no forks waiting. It’s simple, but the kind of simple that feels like a little treat after a long day.
- It’s all done in one pot — fewer dishes, less cleanup, more time to relax.
- The creamy sauce balances richness without feeling heavy, but it’s definitely not a diet dish, and that’s kind of the point.
- Chicken and egg noodles make it hearty enough for dinner but still cozy enough for any night you just want something familiar.
- Flavors like thyme and Parmesan add a bit of depth that feels a little grown-up but still homey.
If you’re worried about the timing, it’s pretty forgiving. Just keep an eye on the noodles to avoid that one sticky moment I had. And if you want to stretch it a bit, a handful of veggies tossed in before the noodles cook could work, though I haven’t tested all the combos yet.
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One Pot Creamy Chicken Noodle
- Total Time: 35 minutes
- Yield: 4 1x
Description
A comforting and easy one pot meal featuring tender chicken, egg noodles, and a creamy sauce, perfect for a quick weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
2 cups whole milk
8 ounces wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the pot and set aside.
In the same pot, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the butter and let it melt completely.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps.
Add dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle boil.
Add the egg noodles to the pot and reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until noodles are tender.
Return the cooked chicken to the pot and stir to combine.
Stir in the grated Parmesan cheese and cook for an additional 2 minutes until the sauce thickens and is creamy.
Remove from heat and let the dish rest for 2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Using a heavy pot like a Dutch oven makes the process feel sturdier and helps keep the heat even. When serving, a simple green salad or some crusty bread really rounds it out — nothing fancy, just enough texture contrast. Variations could include swapping out chicken for turkey or even a plant-based protein, but I’m still experimenting with how that changes the sauce thickness. Adding a sprinkle of fresh parsley on top brightens the whole dish if you remember.
FAQ
Can I make this ahead of time? Yes, leftovers keep well in the fridge for a few days. Just add a splash of milk or broth when reheating to bring back the creaminess.
What if I don’t have egg noodles? Wide pasta shapes like pappardelle or even fettuccine could work, though cooking times may vary.
Is this freezer-friendly? I haven’t tried freezing it, but the creamy sauce might separate when thawed, so I’d recommend fresh or refrigerated.
Can I use low-fat milk? You can, but the sauce might not be as rich or thick.
When dinner feels like a small celebration of the everyday, this one pot creamy chicken noodle is a quiet answer. It’s the kind of meal you can rely on, and maybe save that little extra time for something else — like just sitting down, finally.