Description

This comforting Chicken and Noodles recipe features tender seared chicken breast combined with creamy mushroom sauce, tender egg noodles, and mixed frozen vegetables, all enriched with a blend of sharp white and cheddar cheeses. The dish is seasoned with Italian herbs and a medley of spices for a flavorful, hearty one-pan meal perfect for any day of the week.

Ingredients

Scale

Broth Mixture

2 ½ cups chicken broth
½ cup half and half (half milk/half cream)
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon parsley
½ teaspoon oregano

Chicken

1 large boneless skinless chicken breast
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon olive oil

Noodles and Sauce

¾ lb. egg noodles
3 tablespoons butter
3 tablespoons flour
1 10.5 oz. can cream of mushroom soup
2 cups frozen vegetables
1 cup cheddar cheese (shredded)
1 cup sharp white cheddar cheese (shredded)

Instructions

Prep Work: In a bowl, combine the chicken broth, half and half, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set this mixture aside to use later in the sauce.
Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with Italian seasoning and salt and pepper. Heat olive oil over medium-high heat in a pan, then sear the chicken slices for 4-5 minutes on each side until golden brown. Remove from pan and let rest for 10 minutes before cutting into bite-sized pieces.
Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
Make the Roux: In the same pan used for the chicken, melt the butter over medium heat. Sprinkle the flour evenly into the melted butter and whisk continuously for about 2 minutes until the flour smell dissipates and the roux begins to lightly brown.
Add Broth Mixture and Soup: Gradually pour in the reserved chicken broth mixture in small splashes, stirring constantly to maintain a thick, smooth sauce. Stir in the can of cream of mushroom soup. Bring the sauce to a gentle bubble and let it simmer for about 10 minutes until it reduces slightly.
Add Vegetables: Add the frozen vegetables to the simmering sauce and cook for 5 minutes, allowing them to heat through thoroughly.
Incorporate Cheese and Chicken: Lower the heat to low, then stir in both the shredded cheddar and sharp white cheddar cheeses until melted and combined. Add the cooked chicken pieces back into the sauce and stir gently to combine.
Combine with Noodles and Serve: Add the cooked egg noodles to the pan and stir well to coat them with the creamy sauce. Allow the dish to sit for a few minutes so the noodles absorb more flavor. Serve warm and enjoy!

Notes

Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
For a lower-fat version, substitute half and half with milk and use reduced-fat cheese.
Feel free to swap frozen vegetables for fresh veggies like peas, carrots, or broccoli.
Resting the chicken after cooking helps retain its juices and keeps it tender.
To make this recipe gluten-free, use gluten-free flour and gluten-free pasta alternatives.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken and noodles, creamy chicken pasta, comfort food, easy chicken dinner, egg noodle recipe, weeknight meal