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Easy One Pot Creamy Chicken and Noodles - the perfect classic comfort dish that contains delicious, creamy pasta, and is packed not just full of flavor, but vegetables as well! Guaranteed to be a family favorite! #easydinners #onepot #onepotmeals #easy #creamychickenandnoodles | https://withpeanutbutterontop.com

Easy One Pot Creamy Chicken and Noodles

A lightened up version of the classic, comforting chicken and noodles dish. Super creamy, packed full of vegetables, as well as flavor. Easy to make, on your table in 40 minutes or less, and all done in one pot!
Course Main Course
Cuisine American
Keyword Chicken and Noodles, Easy and Quick Meals, One Pot, Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 372kcal
Author Samantha Buckner


  • 2 tbsp butter, or sub olive oil
  • 1 tbsp olive oil, or sub for more butter
  • 1 lb chicken breasts, sliced thin * SEE NOTES
  • 1/2 yellow onion, finely chopped
  • 2 celery stalks, chopped into small slices
  • 2 carrots, peeled and chopped into small slices
  • 1 tbsp minced garlic, approximately 4-5 cloves
  • 4 cups low-sodium chicken broth, 1 32-oz carton
  • 2 cups half-and-half, *SEE NOTES
  • 1 tsp salt, more or less, to taste *SEE NOTES BELOW
  • 1/2 tsp black pepper, more or less, to taste
  • 1.5 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1 cup corn, frozen or canned (drained)
  • 1 cup peas, frozen or canned (drained)
  • 8 oz extra-wide egg noodles

Garnishment (optional):

  • Parmesan cheese
  • Freshly chopped parsley


  • Place a large pot over medium heat with butter and olive oil. Once the butter has melted, add the chicken breasts and cook until golden brown on each side. Make sure the internal temperature reaches 165 degrees F. Remove from the pot to plate and allow it to cool slightly.
  • To the pot add the onion, celery, and carrots. Allow the vegetables to saute and cook down for 4-6 minutes, or fork tender. Add in the minced garlic and cook until fragrant, 1 minute.
  • Pour the chicken broth and half-and-half into the pot and raise the temperature to medium-high heat. Bring to a boil. Whisk thoroughly to combine.
  • Cut up the chicken and return it to the pot. 
  • Add the salt, pepper, parsley, and thyme. Whisk to combine. Once the cream is boiling, add in the pasta and cook for 10-13 minutes, or until the pasta is cooked through. Add in the corn and peas to warm.
  • Continue to cook until the sauce has thickened, approximately 5-7 minutes.
  • NOTE: If the sauce has not thickened to your creamy preference, combine 1 teaspoon of cornstarch with 1 tablespoon of water and slowly whisk it into the pot. Keep in mind that the pasta will continue to absorb the liquid in the pot as it cooks. So be patient to allow it to thicken.


Sodium: If you're using low-sodium chicken broth, adjust the salt added to your taste preference. If you're using regular chicken broth, you may want to omit adding any additional salt.
Half-and-half: This is equal parts milk and heavy cream combined.
Chicken: If the chicken is cut thick, slice it in half to thin it out. This will make it easier to cook without burning the outside and leaving the inside still pink.


Serving: 1serving | Calories: 372kcal | Carbohydrates: 31g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 531mg | Potassium: 237mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3240IU | Vitamin C: 5.9mg | Calcium: 79mg | Iron: 1.8mg