Chicken breast with egg noodles is a creamy, comforting one-pot dinner with tender chicken, soft noodles, and a rich savory broth. It is simple to prepare, flexible enough for stovetop or slow cooker cooking, and especially useful for cozy family meals.
This is the kind of dinner that works beautifully when you want something filling without juggling several pans. The chicken cooks directly in seasoned broth, which gives you a flavorful base before the noodles ever go into the pot.
Cream of chicken soup and melted butter make the broth richer and help it turn into a thick, creamy sauce as the egg noodles absorb the liquid. Instead of draining the noodles separately, everything comes together in the same pot.
The stovetop version is particularly convenient for weeknight cooking, while the slow cooker method gives you a hands-off option when your afternoon is busy. Either way, you end up with tender shredded chicken and comforting noodles coated in plenty of savory sauce.
Chicken Breast with Egg Noodles Ingredients
You only need a short list of familiar ingredients for this dish, and most of them are pantry or refrigerator basics.
- Boneless chicken breasts: The main protein, cooked gently in the broth before being shredded or chopped into bite-sized pieces.
- Egg noodles: Their soft, tender texture works especially well with the thick chicken sauce and allows them to absorb plenty of flavor.
- Chicken stock: Creates the savory cooking liquid for both the chicken and noodles.
- Cream of chicken soup: Thickens the broth and gives the finished dish its creamy consistency.
- Unsalted butter: Adds richness and rounds out the savory flavor of the chicken broth.
- Water: Provides enough additional liquid for cooking the chicken and noodles without making the final sauce overly concentrated.
- Garlic powder: Adds mild garlic flavor without overpowering the creamy sauce.
- Onion powder: Gives the broth another layer of savory seasoning.
- Black pepper: Adds gentle warmth and balances the richness.
- Salt: Seasons both the chicken and cooking liquid from the beginning.
Cooking Steps
STEP 1: Add the chicken stock and water to a large Dutch oven or sturdy pot. Stir in the salt, black pepper, onion powder, and garlic powder so the seasonings are evenly distributed throughout the broth.
STEP 2: Place the chicken breasts in the seasoned liquid and add the melted butter. Cover the pot and bring everything to a boil over medium heat. Once bubbling, immediately reduce the heat to low and cook the chicken, covered, for about 30 minutes.
STEP 3: Remove the chicken from the pot and place it on a plate. Let it cool just until it can be handled comfortably, then shred it with two forks or cut it into small bite-sized pieces. Keep the broth in the pot.
STEP 4: Whisk the cream of chicken soup into the hot cooking liquid until the mixture is smooth. Bring the creamy broth back to a gentle boil before adding the egg noodles and prepared chicken.
STEP 5: Stir enough to distribute the noodles through the broth. They may initially sit partly above the liquid, which is fine. Cover the pot, reduce the heat to medium, and cook for about 2 to 5 minutes, until the noodles have softened but are still noticeably firm.
STEP 6: Turn off the heat completely while keeping the pot covered. Let the noodles continue softening in the residual heat. Depending on their thickness, they may need anywhere from about 5 to 20 minutes before becoming fully tender.
STEP 7: Open the pot and gently stir everything together. The noodles should be tender and the broth should have thickened into a creamy sauce. If necessary, give thicker noodles a few additional covered minutes before serving.
Serving Ideas for Chicken Breast with Egg Noodles
Because this chicken and noodle dish is already rich and filling, lighter vegetable sides work especially well alongside it.
- Steamed green beans: Their fresh flavor and slightly crisp texture balance the soft, creamy noodles.
- Roasted broccoli: A simple roasted vegetable provides contrast without competing with the chicken sauce.
- Simple green salad: Crisp lettuce and a lightly tangy dressing can help balance the richness of the meal.
You can also serve the noodles on their own when you want a straightforward one-pot dinner. There is already plenty of chicken, noodles, and creamy broth in every serving, so an elaborate side dish is not necessary.
Can I make this in a slow cooker?
Yes. Combine the chicken stock, water, cream of chicken soup, seasonings, chicken breasts, and melted butter in your slow cooker. Cook on Low for about 5 to 6 hours or High for 2 to 4 hours.
Remove and shred the cooked chicken, then return it to the cooker with the egg noodles. Cook on High for another 20 to 40 minutes, stirring once or twice, until the noodles are tender.
Why do the noodles finish cooking with the heat off?
The hot broth and heavy pot retain enough heat to continue cooking the partially softened noodles after the burner is turned off. During this resting period, the noodles absorb more of the flavorful liquid while the sauce gradually thickens around them.
This technique also makes it easier to avoid aggressively boiling delicate egg noodles until they become overly soft.
What if my egg noodles take longer to cook?
Cooking time varies considerably between different egg noodle shapes and brands. Thin noodles may soften quickly, while wide or especially thick noodles can require a much longer covered rest.
Check the noodles after the first several minutes rather than relying only on the clock. If they are still too firm, cover the pot again and give them additional time.
Do the egg noodles need to be completely covered?
Not at first. Some noodles may remain partially above the broth when you initially add them. As they heat and soften, they become flexible and settle farther into the liquid.
A gentle stir helps coat them with the creamy broth, but there is no need to add extra water simply because every noodle is not submerged immediately.
Can I use chopped chicken instead of shredded chicken?
Absolutely. Once the chicken breasts are cooked and cool enough to handle, you can either pull them apart with forks or cut them into bite-sized pieces.
Shredding gives the dish a more uniform chicken-and-noodle texture, while chopped chicken leaves slightly larger pieces throughout the sauce. Both methods work well.
Helpful Tips
- Do not overcook the noodles during the initial simmer. They should still be too firm to eat when you switch off the heat because they continue cooking while covered.
- Keep the lid on during the resting period. Trapped heat is what finishes tenderizing the noodles and helps the sauce thicken.
- Stir gently in the slow cooker. One or two light stirs during the final noodle-cooking stage help them soften evenly without breaking them apart.
Keeping Leftovers Fresh
Allow leftovers to cool before transferring them to an airtight container. Refrigerate the chicken and noodles for up to 3 to 4 days.
The noodles will continue absorbing some of the sauce while refrigerated, so the mixture will usually be thicker the next day. When reheating it on the stovetop, place the desired portion in a saucepan over low to medium-low heat and add a small splash of chicken stock or water if needed. Stir gently until heated through.
For microwave reheating, place a serving in a microwave-safe bowl, loosely cover it, and heat in short intervals. Stir between intervals so the chicken and noodles warm evenly.
You can freeze leftovers for up to about 2 months in a freezer-safe container, although egg noodles may become softer after thawing. For the best texture, thaw frozen portions overnight in the refrigerator before reheating gently.
The creamy broth, tender chicken, and noodles make this an especially practical comfort-food dinner when you want something hearty without complicated preparation. With both stovetop and slow cooker options, it is also easy to choose the cooking method that fits your day.
Chicken Breast with Egg Noodles
Ingredients
For the Chicken and Broth
- 4 cups chicken stock
- 3 boneless chicken breasts
- ½ teaspoon onion powder
- 2 cans cream of chicken soup
- 1 teaspoon freshly ground black pepper
- ½ cup unsalted butter melted
- 1 cup water
- ½ teaspoon garlic powder
- 1 teaspoon salt
For the Final Assembly
- 12 ounces egg noodles
Instructions
Stovetop Method
- Pour the chicken stock and water into a large pot or Dutch oven. Add the salt, garlic powder, onion powder, and black pepper, then stir until evenly combined.
- Add the chicken breasts and melted butter to the seasoned broth. Cover the pot and cook over medium heat until the liquid reaches a boil.
- As soon as the broth begins boiling, lower the heat to low. Keep the pot covered and cook the chicken for 30 minutes.
- Transfer the cooked chicken breasts from the broth to a plate or other suitable surface and allow them to cool.
- When the chicken is cool enough to handle, either shred it using two forks or cut it into bite-sized pieces. Set the prepared chicken aside.
- Add the cream of chicken soup to the broth remaining in the pot. Whisk thoroughly until the mixture becomes smooth and evenly blended.
- Bring the creamy broth back to a boil. Add the uncooked egg noodles along with the shredded or chopped chicken.
- The noodles do not need to be completely covered by the liquid at first. As they soften during cooking, they will gradually settle into the broth.
- Once the mixture returns to a simmer, reduce the heat to medium and cover the pot. Cook for 2–5 minutes, or until the noodles are approximately halfway cooked. At this stage, they should still be too firm to eat but flexible enough to bend in half without snapping.
- Turn off the burner while leaving the pot covered. Allow the dish to stand until the noodles are fully tender and the sauce has thickened slightly.
- Depending on the thickness, size, type, and quality of the egg noodles, this final covered resting period may require anywhere from 5–20 minutes.
Slow Cooker Instructions
- Add the chicken stock, cream of chicken soup, water, salt, garlic powder, onion powder, and black pepper to a large slow cooker. Stir until the ingredients are thoroughly combined.
- Place the chicken breasts and melted butter into the broth mixture. Cover and cook on Low for 5–6 hours or on High for 2–4 hours.
- Remove the cooked chicken from the slow cooker and leave it to cool. If the slow cooker is not already set to High, increase the temperature to High while the chicken cools.
- Once cool enough to handle, shred the chicken with two forks or cut it into bite-sized portions.
- Return the prepared chicken to the slow cooker and add the uncooked egg noodles.
- Stir gently so the noodles are coated with the broth mixture. Cover and continue cooking for 20–40 minutes, or until the noodles reach the desired tenderness.
- During this final cooking period, gently stir the mixture once or twice to encourage the noodles to cook evenly.
Notes
Final noodle cooking time can vary considerably according to the noodle variety, thickness, size, and quality.
When using the slow cooker method, gentle stirring helps prevent the noodles from cooking unevenly.