One Pot Chicken and Noodles Skillet

by

One Pot Chicken and Noodles Skillet

An ultra-creamy, comforting, family-friendly dinner ready in just 20 minutes!

Looking for a cozy, satisfying dinner that doesn’t take forever to cook or clean up after? This One Pot Chicken and Noodles Skillet is your new go-to recipe! With tender egg noodles, juicy chicken, and a luscious, buttery sauce all made in one pan, this dish is the perfect blend of hearty and quick. Whether you’re using leftover rotisserie chicken or cooking fresh, the flavors are deeply comforting—and the whole meal comes together in under 20 minutes.

This is an ideal weeknight meal, especially when time is tight but you still crave something warm, filling, and homemade. Even better? You can customize it with your favorite veggies and seasonings for a wholesome twist.

Ingredients

Serves 6

  • 4 cups low-sodium chicken stock – for a rich, savory base
  • 2 teaspoons chicken bouillon granules or paste – intensifies the flavor
  • 1 (10 oz) can cream of chicken soup – adds creaminess and depth
  • 10 ounces egg noodles – wide or medium noodles both work well
  • 8 tablespoons (1 stick) unsalted butter – gives the dish its silky texture
  • 3 cups cooked chicken, diced or shredded (rotisserie or homemade)
  • Salt and freshly ground black pepper, to taste
  • Fresh chopped parsley, for garnish

Optional Add-Ins for a Healthier Boost

  • 1 cup sliced carrots
  • ½ cup chopped celery
  • 1 cup small broccoli florets
  • 1 small onion, finely diced

These additions bring both flavor and nutrition to the skillet, turning it into a complete one-pot meal.

Instructions

  1. Make the Sauce Base:
    In a large 12-inch skillet or deep sauté pan, combine the chicken stock, chicken bouillon, and cream of chicken soup. Whisk until the mixture is smooth, then bring to a gentle boil over medium-high heat.
  2. Cook the Noodles:
    Once boiling, add the egg noodles and stir to distribute evenly. Reduce the heat to low, cover the skillet, and cook for 8–9 minutes, stirring once or twice to prevent sticking. The noodles should be tender and most of the liquid absorbed.
  3. Finish the Dish:
    Remove the lid and stir in the butter and cooked chicken. Keep stirring gently until the butter is fully melted and everything is well combined. Taste and season with salt and pepper as needed.
  4. Garnish and Serve:
    Sprinkle with freshly chopped parsley before serving for a pop of color and freshness. Serve hot and enjoy!

Helpful Tips & Variations

  • Use what you have: No rotisserie chicken? Cook and shred chicken breasts or thighs ahead of time.
  • Make it veggie-packed: Add quick-cooking vegetables like peas, spinach, or zucchini in the last 5 minutes of cooking.
  • No egg noodles? Substitute with other pasta types such as rotini or fusilli—just keep an eye on the cooking time.
  • Cream of mushroom or celery soup can be used instead for a different flavor base.
  • Dairy-free option: Use olive oil or dairy-free margarine and a plant-based creamy soup substitute.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. You can also microwave individual portions.

Nutrition Information (Per Serving)

  • Calories: 518 kcal
  • Protein: 33g
  • Carbohydrates: 39g
  • Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 160mg
  • Sodium: 634mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 501 IU
  • Calcium: 26mg
  • Iron: 1mg

Note: Nutrition is estimated and can vary based on exact ingredients used.

Why You’ll Love This Recipe

  • Only one pan to clean
  • Ready in 15–20 minutes
  • Uses simple pantry staples
  • Perfect for busy weeknights or lazy weekends
  • Kid-approved, hearty.

Leave a Comment