One-pot chicken and noodles is the kind of dinner that always brings everyone to the table.
When the broth starts to simmer and the noodles soften, you get that warm, cozy aroma that feels like instant comfort.
It’s quick, creamy, and incredibly satisfying—perfect for nights when you need something homemade but don’t have time for a long cooking session.
Your family will love the tender chicken and buttery noodles, and you’ll love how effortless it is to make this comforting meal in just one pot.
For the Chicken & Noodles
- Butter – Adds richness and helps soften the onions as they cook.
- Onion – Brings a savory base flavor that makes the dish taste heartier.
- Garlic – A quick boost of aromatic flavor that warms up the creamy sauce.
- Chicken Broth – The main liquid that cooks the noodles and builds the sauce.
- Heavy/Whipping Cream – Makes the dish silky, creamy, and extra comforting.
- Condensed Cream of Mushroom Soup – Thickens the sauce and adds depth without extra steps.
- Egg Noodles (extra-wide) – Cook directly in the pot, absorbing all the flavor.
- Cooked Chicken – Using rotisserie keeps prep fast and adds tenderness.
- Salt & Pepper – Essential for balancing the creamy sauce to taste.
- Fresh Parsley (optional) – A bright, fresh finishing touch if you want a pop of color.
Quick 30-Minute One-Pot Chicken & Noodles
A cozy bowl of chicken and noodles doesn’t have to take all evening. This version comes together in a single pot, giving you tender chicken, wide egg noodles, and a creamy, comforting sauce—ready in about half an hour.
Print
Pin
Servings: 4
-
Save
Ingredients
-
2 tablespoons butter
-
1/2 medium onion, chopped
-
2 cloves garlic, minced
-
2 cups chicken broth
-
1/2 cup heavy/whipping cream
-
1 (10.5 ounce) can condensed cream of mushroom soup
-
3 cups uncooked extra-wide egg noodles
-
2 cups cooked chicken (rotisserie works well)
-
Salt & pepper, to taste
- Chopped fresh parsley, optional
Instructions
- In a Dutch oven or large pot, melt the butter over medium heat and sauté the onion for 4–5 minutes until softened.
- Add the garlic and cook for about 30 seconds.
- Pour in the chicken broth, heavy cream, and cream of mushroom soup. Stir well and raise the heat to high.
- When the mixture reaches a boil, stir in the egg noodles. Cook uncovered for 10 minutes, stirring often. Keep the pot at a strong simmer rather than a rolling boil so the liquid doesn’t evaporate too quickly.
- Mix in the cooked chicken and heat it through. Season with salt and pepper, and finish with parsley if you like. Serve right away.
-
Stove temperatures and pot types vary, so you may need to adjust cook time. If the noodles are still firm and the liquid gets too low, lower the heat and add a splash of broth or cream. If things look too soupy once the pasta is done, let it simmer a bit longer.
- If you're watching your sodium intake, choose low-sodium broth and soup.
- Can I swap the egg noodles for another pasta?
Absolutely! Use whatever short pasta you’ve got — just keep an eye on it because different shapes cook at different speeds. If it starts looking a bit thirsty, splash in more broth and keep going. Easy!
- My pot is drying out before the noodles are done. What did I do wrong?
Nothing! That just means your heat’s a tad high. Turn it down and add a bit more broth or cream. This recipe is very forgiving — just bring the liquid level back up, give it a stir, and carry on.
- Can I make this ahead? Does it reheat well?
Yep. It reheats beautifully. The noodles will keep absorbing the sauce in the fridge, so when warming it up, just loosen it with a splash of broth or cream and it’ll be good as new.
- I’m watching my salt. Any tips?
Go for low-sodium broth and low-sodium condensed soup. Then taste before seasoning — you might find you don’t need to add much at all. Let the chicken carry some of the flavor for you.
- Can I lighten it up or make it dairy-free?
You can! Use a little oil instead of butter and swap in a dairy-free cream alternative (oat cream works great). It won’t be quite as rich, but still cozy and delicious.
