Description
This Creamy One-Pot Chicken and Noodles serves up irresistible flavor and comfort with its tender chicken, vibrant veggies, and creamy sauce, making it perfect for a quick family dinner or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups diced shredded, OR matchstick carrots
- 1 cup diced celery
- ½ cup diced onion
- 4 cloves minced garlic
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth OR stock
- 1 cup milk OR half-and-half
- 8 ounces uncooked egg noodles
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 3 cups diced or shredded cooked chicken
- 1 cup shredded extra-sharp cheddar cheese
- 1 cup frozen peas, thawed
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté diced carrots, celery, and onion for 5 minutes; add garlic in the last minute.
- Sprinkle with flour and cook until lightly golden for about 2 minutes.
- Gradually add chicken broth and milk; stir in uncooked egg noodles and seasonings.
- Bring to a boil, then simmer covered for about 10 minutes until noodles are al dente.
- Stir in cooked chicken and cheddar cheese until melted; fold in peas and warm through.
Notes
For a dairy-free option, substitute butter and milk with plant-based alternatives.
Use rotisserie chicken for convenience and added flavor.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
