This creamy chicken noodles recipe is an easy family dinner with tender chicken, wholemeal rotini, mixed vegetables, and a creamy sour cream sauce. It's warm, filling, and especially handy because the chicken and vegetables don’t need to be thawed.
I love that everything comes together into a creamy bowl of chicken and noodles with plenty of vegetables mixed in too. If you enjoyed my Juicy Air Fryer Chicken Breast, this is another easy chicken dinner worth trying. Keep reading to see how simple it is to make.
Try This Stovetop Chicken & Noodles
I love meals like this when I want something delicious without making several different dishes at a time. The chicken, pasta, vegetables, and creamy sauce make it filling enough that I don't feel like I need much on the side.
The sour cream is my favorite part because it turns the chicken stock into a creamy sauce and the meal isn’t too heavy. It's a simple chicken noodle recipe and exactly the kind of dinner I like making on a busy night.
Why You'll Love It
- Family-friendly: Creamy chicken and pasta usually goes down well with everyone.
- Frozen chicken works: You don't have to remember to thaw the chicken or the vegetables first.
- A complete meal: Chicken, pasta, and plenty of vegetables are all included, so you get plenty of protein.
- Creamy without being too rich: Sour cream gives the noodles a creamy finish with a little bit of tang.
- Easy cleanup: Most of the cooking happens right in the same pot, so fewer dishes are made.
Ingredients
- Chicken breast: I like boneless, skinless chicken breasts because they're lean, easy to cut into bite-sized pieces, and don't add too much extra fat to the sauce. Chicken thighs are fattier and can make the finished sauce heavier.
- Wholemeal rotini: The twists are great at catching the creamy sauce, and I like the slightly firmer texture you get from wholemeal pasta. Long noodles such as spaghetti aren't my first choice because they're more likely to stick together while cooking directly in the stock.
- Frozen mixed veggies: These can go straight into the pot without thawing, which saves me quite a bit of prep. Some fresh vegetables can become too soft by the time the pasta finishes cooking, so frozen vegetables work much better here.
- Chicken stock: The pasta cooks directly in the stock, so it soaks up plenty of flavor while it softens. Plain water will technically cook the pasta, but the finished noodles won't have nearly as much savory flavor.
- Sour cream: This gives the sauce its creamy consistency and slight tang. I prefer sour cream to milk because milk is much thinner and won't give the sauce the same rich finish.
How to Make Creamy Chicken Noodles
1. Place the chicken breasts in a large, deep pot. Add the chicken stock, salt, pepper, garlic powder, onion powder, and dried thyme.
2. Bring the stock to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot.
3. Simmer the chicken until completely cooked through. Fresh chicken breasts will generally take around 15-20 minutes, while frozen breasts can take approximately 20-30 minutes depending on their thickness. Check the thickest part with an instant-read thermometer. It should reach 165°F (74°C).
4. Remove the chicken from the pot and transfer it to a cutting board. Let it rest for about 5 minutes, then cut it into small bite-sized pieces.
5. Bring the chicken stock remaining in the pot back to a gentle boil on medium heat. Add the wholemeal rotini and stir well so the pasta doesn't stick together.
6. Reduce to a steady simmer and cook the pasta according to the package directions, stirring frequently. Keep the pot partially covered so you don't lose too much liquid while the pasta cooks.
7. Add the frozen mixed veggies to the cooked noodles during the final 5-7 minutes of cooking. Stir occasionally and continue cooking until the pasta is tender and the vegetables are heated through.
8. Return the diced chicken to the pot and stir everything together. If there is still a lot of stock remaining, let the mixture simmer uncovered for a few minutes so some of the excess liquid can reduce.
9. Remove the pot from the heat and stir in the sour cream until completely incorporated and creamy. Let the chicken and noodles stand for a few minutes before serving so the sauce can thicken slightly.
Cooking Tips
- Use a large pot or Dutch oven so there's enough room for the pasta to cook without everything becoming crowded. A pan won't work here.
- Keep the stock at a gentle simmer rather than a hard boil when cooking the chicken.
- Chicken breasts vary considerably in thickness, so use an instant-read thermometer instead of relying only on cooking time.
- The thickest part of the chicken should reach 165°F (74°C).
- Stir the pasta regularly because you're cooking it in less liquid than you would with the traditional boil-and-drain method.
- Don't drain the pasta. The starchy chicken stock left in the pot helps create the sauce.
- Add the frozen vegetables toward the end so they don't become too soft.
- Remove the pot from the heat before adding the sour cream. Boiling sour cream can cause it to separate.
- Give the finished noodles a few minutes to stand before serving. The sauce will continue thickening as it sits.
What Can You Serve With This?
- Garlic bread
- Green salad
- Roasted broccoli
- Green beans
- Dinner rolls
- Cucumber salad
FAQs
Let the finished chicken and noodles stand for a few minutes before serving. The pasta will continue absorbing some of the stock, naturally making the sauce thicker.
Sour cream can separate if it's exposed to high heat. Take the pot off the burner before stirring it in and avoid bringing the sauce back to a boil afterward.
Yes. Keep in mind that the noodles will continue absorbing the sauce while refrigerated, so the dish will be thicker the next day. You can loosen it while reheating if necessary.
Recipe
Creamy Chicken Noodles
Ingredients
- 2 lbs. boneless skinless chicken breast frozen is fine 900 g
- 5 cups chicken stock
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 16 oz. wholemeal rotini pasta or pasta of your choice 450 g
- 24 oz. frozen mixed veggies 650-700 g
- 1 cup sour cream
Instructions
- Add the chicken breasts, chicken stock, salt, pepper, garlic powder, onion powder, and dried thyme to a large, deep pot or Dutch oven.
- Bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through. Fresh chicken breasts will generally take 15-20 minutes, while frozen chicken breasts may take 20-30 minutes, depending on their thickness. The thickest part of the chicken should reach 165°F (74°C).
- Remove the chicken from the pot and let it rest for 5 minutes. Cut it into small bite-sized pieces and set aside.
- Bring the chicken stock remaining in the pot back to a gentle boil. Add the wholemeal rotini and stir well.
- Reduce to a steady simmer and cook the pasta according to the package directions, stirring frequently to prevent it from sticking.
- Add the frozen mixed veggies during the final 5-7 minutes of the pasta cooking time. Continue cooking until the pasta is tender and the vegetables are heated through.
- Return the diced chicken to the pot and stir to combine. If there is too much liquid remaining, simmer uncovered for a few minutes until some of the excess stock has reduced.
- Remove the pot from the heat. Stir in the sour cream until the sauce is smooth and creamy.
- Let the chicken and noodles stand for 5 minutes to allow the sauce to thicken slightly, then serve.
Notes
Cooking Time and Temperature
Cook the chicken at a gentle stovetop simmer until the thickest part reaches 165°F (74°C). Fresh chicken breasts generally take around 15-20 minutes, while frozen chicken breasts may need approximately 20-30 minutes depending on their thickness. Cook the pasta at a steady simmer according to the package directions, adding the frozen vegetables during the final 5-7 minutes.Taste & Texture
This Stovetop Chicken & Noodles is creamy, savory, and comforting. The rotini absorbs the seasoned chicken stock as it cooks, while the sour cream creates a smooth sauce that coats the chicken, vegetables, and noodles.Recipe Variations and Substitutions
- Pasta: Use another short pasta shape if you don't have rotini. Pasta with ridges or twists is especially good at holding the creamy sauce.
- Vegetables: Use peas and carrots instead of the mixed vegetables.
- Vegetables: All peas also work if that's what you prefer.
- Pasta: Regular rotini can replace wholemeal rotini, but follow its package cooking time because it may cook more quickly.
Storage, Freezing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze individual portions in airtight containers. The pasta and sour cream sauce may have a slightly different texture once thawed.
- To Reheat: Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a small splash of water if the noodles have absorbed too much of the sauce.
Serving Recommendations
I like serving these chicken and noodles while they're still warm and really creamy. Garlic bread is great for anything left at the bottom of the bowl, but a simple green salad is usually enough for me since the noodles already have plenty of vegetables.Proper Storage Tips
- Let leftovers cool before transferring them to an airtight container.
- Refrigerate within 2 hours.
- Keep refrigerated until ready to reheat.
- Reheat until hot throughout.
Pro Tips
- Use a large, deep pot so the pasta has enough room to cook evenly.
- Stir the pasta frequently to prevent it from sticking to the bottom.
- Don't drain away the remaining chicken stock because it helps create the creamy sauce.
- Check the chicken with a thermometer rather than judging doneness by appearance.
- Take the pot off the heat before stirring in the sour cream.
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