One-Pot Creamy Chicken and Noodles Recipe (2024)

How could this be adapted for a slow cooker?

Put the garlic cloves in the chicken cavity with the parmesan rind and (optionally) tie the legs together with twine.Scattering the cloves around the bird in the base of the pan causes them to blacken and burn at 500 degrees.

Here's what I'm going to do since I'm disabled and can't stand at the stove.I'm going to get one of those ginormous Costco fabulous rotisserie chickens and 3 packages of Knorr Stroganoff. I do the delicious Knorr sides in the microwave, and my grocery carries them for 4 for $5. Today I pulled the chicken, cooked the Stroganoff noodles, got a can of mushrooms and put them in microwave with a dab of butter for 1 minute. Threw it all into a big bowl and mixed. Delicious meal for an old lady. Lol.

Is it safe to put a room temp cast iron Dutch oven into a preheated 500 degree oven?

This is so good. The skin is crispy, but the rest is basically poached so juicy. I had some left over chicken broth so used instead of water… just amazing.

Delicious hearty comfort food! I added carrots, onions, and 2 lemons, halved. This was labor intensive, 2 hours of fairly active cooking, but worth it!

Both Staub (pictured in this article) and Le Creuset Dutch ovens are perfectly capable of going into a 500 degree oven uncovered. (You can check the specs on their websites if you're still skeptical.)

Didn’t have Parm, but it was still delicious. Not enough space in the Le Creuset for both the chicken and noodles, so removed the bird and let it rest while working on the noodles. Perfect.

Absolutely love this recipe! It's straightforward yet incredibly flavorful, transforming a chicken and egg noodles into a delicious, brothy dish with garlic and Parmesan. The tips on seasoning and adjusting water are spot-on. Plus, it's versatile enough to add your own twist. A definite must-try for a cozy, satisfying meal.

If skipping dairy, perhaps add some white miso instead of the Parmesan for similar umami depth and vegan sour cream or nut milk for creaminess.

Delicious, forgiving recipe. Didn't have fresh garlic, so I added 4 teaspoons of pre-chopped garlic with the liquid. Added some chicken broth with the water. As others noted, there was not a lot of room for noodles with the chicken. I didn't use a whole pound of noodles and it was fine. Next time I'll take out the chicken and use the full pound. Smelled amazing as it was cooking and the whole family loved it. Roasted some carrots and turnips to complete the meal. Will make again.

I enjoyed this dish, the chicken came out great. I would say it’s a bit simple, and could use maybe some sort of acid - lemon or tomatoes at the end? The end result is kind of a delicious creamy pasta with chicken vibe. I’ll make again when I serendipitously have the ingredients once more.

Is this recipe still good without adding dairy (sour cream, Parmesan)? I could alway try it with vegan products.

Yes it is.

Perfectly safe.

Can you add a cornstarch slurry instead of sour cream at the end for a similar result?Trying this recipe on Friday. Wish me luck.

Someone complained about the prep time being more than five minutes. I didn’t see five minutes anywhere, but it certainly didn’t take more than 10, and to the person that complains that it looks like a lot of work. It really isn’t. It’s a simple recipe.

Added frozen peas towards the very end for some veg. Considered small brocolli florets or diced asparagus

Delicious! Made almost as is but added a lemon to the chicken cavity. A little extra butter and cooking at 450 helps keep the garlic from burning. Doubled the sour cream and added some Italian seasoning, aleppo pepper flakes and a bay leaf while the noodles cooked. Definitely give it a try!

To make things easier: roast the garlic clove whole and squeeze with tongs. For step four, boil the water separately rather than putting it on the burner. I get they wanted to maintain the single pot concept but does it even count as dirtying another pot if it's just water? I also removed the chicken to get all the noodles into the pot. It really falls off the bone here though, so good!! Oh, and chives on top are great.

First comment - I put half the garlic in the chicken and half outside the outside cloves didn't burn and mashed nicely. The ones inside the chicken were tough to remove the sheaths and to mash I'd leave them all outside next time

A lot of work for a just okay roasted chicken sauce never thickened in spite of extra crème fraiche. Average flavor, not sure what else it needs

Delish. My Dutch oven is not big enough for chicken plus noodles, so I cooked the chicken as instructed, then took it out and boiled the noodles in the broth etc etc.

Excellent.

This was a really nice beginner recipe. Impossible to mess up. Looks like noodles have undergone a round of ‘shrinkflation’ because a 16 oz bag was nowhere to be found. A 12 oz bag was just fine. I put the garlic both inside and outside of the chicken and it didn’t burn on the outside. And the chicken really did fall apart. Even the breast meat was tender and moist. I would definitely try it again!!

Chicken was good. Noodles were bland. Would add garlic and onion to noodles next time.

So flavorful! All the fat from the skin made it pretty rich. My wife and I were thinking some more veg would be nice. She was thinking of tossing in some peas.

This was super easy to prepare, and our guests raved about it. I used extra parmesan rinds as suggested by others. The chicken I used was approximately 5 pounds, and I did use the whole pound of egg noodles - no problems with the extra size of the chicken. Rather than 500F for the initial browning, I reduced the temperature to 450F and still had a lovely crispy skin.

This was very easy and delicious. I did not have one pound of egg noodles ( which are sold in 12-ounce bags now), so I used orzo, which we liked, and it was easier to add to the broth than noodles might have been, plus no more water was needed, so the sauce was not diluted.

This made my whole soul happy! I did as some other readers suggested and put the garlic inside the cavity with the Parmesan rind. I followed the basics of the recipe, but added fresh sautéed mushrooms, onions, and carrots, along with extra herbs like Italian seasoning and crushed red pepper flakes. I also used the entire little 8oz tub of sour cream for extra creaminess. It was truly divine!