Creamy Chicken Noodles

No ratings yet

These creamy chicken noodles are loaded with tender chicken, hearty pasta, and veggies tossed in a rich, creamy sauce for the ultimate comfort meal.

Prep Time10

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 153kcal

Author: Nivenka

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.

Nutrition