7 Best Chicken Breast and Egg Noodles Recipes

/ Lunch / By

Two delicious favorites now come together on one plate: chicken and egg noodles. While there are many chicken and noodle recipes out there, the combination of tender chicken breast with egg noodles is truly a family favorite. I’ve put together seven tasty variations so you can enjoy this classic dish in different ways. My family loves them, and I’m sure yours will too!

These recipes are simple to make and take just 40–50 minutes a little time in the kitchen for a meal that will delight your whole family.

And if you’re a true fan of chicken and noodles, don’t miss this one:
How to Make 5-Ingredient Crockpot Chicken and Noodles

1. Classic Creamy Chicken Breast and Egg Noodles

This is the recipe I make when I want something tasty but don’t feel like spending hours in the kitchen. It’s creamy and comes together quickly. The chicken stays tender, the egg noodles soak up all that creamy sauce, and the result feels like a warm hug in a bowl.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy
  • Variation ideas: Add mushrooms, peas, or spinach for extra flavor and color

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium chicken breasts, sliced into thin strips
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1½ cups milk (or half-and-half for richer creamy chicken noodles)
  • 8 oz (225 g) egg noodles
  • 1 tablespoon all-purpose flour
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Cook the chicken
    Heat butter and olive oil in a large skillet over medium heat. Add sliced chicken breast, season with salt, pepper, and garlic powder. Cook for 4–5 minutes until lightly golden and just cooked through. Remove from the pan and set aside.
  2. Build the base
    In the same pan, add chopped onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
  3. Create the creamy sauce
    Sprinkle flour over the onions and stir well. Slowly pour in chicken broth, stirring constantly to avoid lumps. Add milk and bring to a gentle simmer.
  4. Cook the egg noodles
    Add egg noodles directly into the sauce. Let them simmer for about 8–10 minutes, stirring occasionally, until tender.
  5. Finish the dish
    Return the chicken to the pan. Stir in Parmesan cheese and let everything cook together for 2–3 minutes until thick and creamy.
  6. Serve
    Taste and adjust seasoning. Sprinkle with fresh parsley if using and serve warm.

This creamy chicken noodle dish is perfect on its own, but I love serving it with a simple green salad or steamed vegetables. It’s one of those recipes with egg noodles and chicken that always feels familiar.

2. One-Pan Chicken Breast and Egg Noodles

This is the recipe I turn to on busy nights when I want dinner done fast and with minimal cleanup. Everything cooks in one pan, which means less mess and more flavor. The chicken stays tender, the noodles cook right in the sauce, and it all comes together in a very simple, stress-free way.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Difficulty: Easy
  • Variation ideas: Add bell peppers, carrots, or frozen peas for extra color and nutrition

Ingredients

  • 1 tablespoon olive oil
  • 2 medium chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup milk
  • 8 oz (225 g) egg noodles
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter
  • Fresh parsley, chopped (optional)

Instructions

  1. Brown the chicken
    Heat olive oil in a large deep skillet or sauté pan over medium heat. Add chicken pieces, season with salt, pepper, paprika, and Italian seasoning. Cook for 4–5 minutes until lightly browned. Remove and set aside.
  2. Sauté the aromatics
    In the same pan, add the chopped onion and cook for 2–3 minutes until soft. Stir in garlic and cook for another 30 seconds.
  3. Add liquid and noodles
    Pour in chicken broth and milk. Bring to a gentle simmer, then add the egg noodles. Stir well so the noodles don’t stick together.
  4. Cook everything together
    Return the chicken to the pan. Reduce heat to medium-low and let everything cook for about 10–12 minutes, stirring occasionally, until the noodles are tender and the sauce thickens.
  5. Finish with flavor
    Stir in butter and Parmesan cheese. Let the sauce simmer for another 2–3 minutes until creamy and glossy.
  6. Serve
    Taste and adjust seasoning. Sprinkle with fresh parsley if desired and serve straight from the pan.

This one pan chicken noodles recipe is perfect for weeknights and meal prep. It’s cozy, filling, and one of my favorite simple chicken breast and egg noodles recipes when time is short but comfort is needed.

3. Garlic Butter Chicken Breast with Egg Noodles

This one is for garlic lovers. It’s rich without being heavy, and still very simple to make. I love how the garlic butter coats the egg noodles while the chicken stays juicy and tender. It feels a little fancy, but it’s actually very easy.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy
  • Variation ideas: Add a splash of cream for a creamy chicken version or toss in spinach at the end

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium chicken breasts, sliced thin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 8 oz (225 g) egg noodles
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Optional: ¼ cup heavy cream

Instructions

  1. Cook the chicken
    Heat butter and olive oil in a large skillet over medium heat. Add the sliced chicken, season with salt, pepper, and garlic powder. Cook for 4–5 minutes until golden and cooked through. Remove and set aside.
  2. Build the garlic butter base
    In the same skillet, add minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn it.
  3. Add broth and noodles
    Pour in chicken broth and bring to a gentle simmer. Add the egg noodles and stir to separate them.
  4. Cook until tender
    Let the noodles cook for about 8–10 minutes, stirring occasionally, until soft and most of the liquid is absorbed.
  5. Finish the dish
    Return the chicken to the pan. Stir in Parmesan cheese and optional cream if using. Cook for another 2–3 minutes until everything is well coated and glossy.
  6. Serve
    Taste and adjust seasoning. Sprinkle with fresh parsley and serve warm.

This is one of those chicken and egg noodles recipes that feels yet light. It’s perfect when you want something flavorful without a heavy sauce.

4. Simple Chicken Noodle Stir-Style (Light & Comforting)

This recipe is perfect when I want something lighter. It’s not creamy, but it’s full of flavor and comes together quickly. The chicken stays tender, the egg noodles are soft but not mushy, and everything cooks fast in one pan.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Difficulty: Easy
  • Variation ideas: Add soy sauce, sesame oil, or mixed vegetables for a different twist

Ingredients

  • 1 tablespoon olive oil
  • 2 medium chicken breasts, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika or chili flakes (optional)
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz (225 g) egg noodles, cooked and drained
  • 1 tablespoon butter
  • 1 tablespoon soy sauce (optional)
  • 1 tablespoon fresh parsley or green onions, chopped

Instructions

  1. Cook the chicken
    Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt, pepper, and paprika. Cook for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
  2. Sauté aromatics
    In the same pan, add onion and cook for 2–3 minutes until slightly soft. Stir in garlic and cook for 30 seconds.
  3. Add flavor
    Pour in chicken broth and let it simmer for 2 minutes to reduce slightly. Stir in butter and optional soy sauce.
  4. Combine everything
    Add cooked egg noodles and chicken back into the pan. Toss everything together for 2–3 minutes until well combined and heated through.
  5. Serve
    Taste and adjust seasoning. Garnish with parsley or green onions and serve immediately.

This light version is great when you want chicken noodles without cream. It’s one of those simple chicken breast and egg noodles recipes that works perfectly for lunch or a quick dinner.

5. Creamy Mushroom Chicken Breast and Egg Noodles

This recipe is for those days when I’m craving something rich homemade. The mushrooms add a deep, savory flavor, and the creamy sauce wraps perfectly around the chicken and egg noodles. It’s surprisingly simple to make.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Difficulty: Easy
  • Variation ideas: Use different mushrooms or add a splash of white wine for extra depth

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium chicken breasts, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 8 oz (225 g) mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk or half-and-half
  • 8 oz (225 g) egg noodles
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh thyme or parsley, chopped

Instructions

  1. Cook the chicken
    Heat butter and olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and garlic powder. Cook for 4–5 minutes until golden and just cooked through. Remove and set aside.
  2. Cook the mushrooms
    In the same pan, add mushrooms and cook for 4–5 minutes until they release moisture and turn golden.
  3. Build the sauce
    Add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds. Pour in chicken broth and milk, bringing to a gentle simmer.
  4. Cook the noodles
    Add egg noodles and let them cook in the sauce for 8–10 minutes, stirring occasionally, until tender.
  5. Finish the dish
    Return chicken to the pan and stir in Parmesan cheese. Let everything simmer for another 2–3 minutes until thick and creamy.
  6. Serve
    Taste and adjust seasoning. Sprinkle with fresh herbs and serve warm.

This creamy chicken and egg noodles dish is perfect for cooler evenings. It’s one of my favorite recipes with egg noodles and chicken when I want something Tasty but not complicated.

6. Chicken Breast Egg Noodle Soup (Light & Comforting Bowl)

This is the recipe I make when I want something warm, soothing, and not too heavy. It’s lighter than creamy chicken noodles but still full of flavor. The chicken stays tender, the egg noodles are soft.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Difficulty: Easy
  • Variation ideas: Add celery, peas, or a squeeze of lemon for brightness

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 6 cups chicken broth
  • 8 oz (225 g) egg noodles
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Sauté vegetables
    Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking for 4–5 minutes until slightly softened. Stir in garlic and cook for 30 seconds.
  2. Add chicken
    Add chicken pieces to the pot. Season with salt, pepper, and thyme. Cook for 3–4 minutes, stirring occasionally.
  3. Simmer the soup
    Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes until the chicken is cooked through.
  4. Cook the noodles
    Add egg noodles and cook for 6–8 minutes until tender.
  5. Serve
    Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot.

This soup is one of the most comforting chicken and egg noodles recipes, especially when you want something simple and nourishing.

7. Baked Chicken Breast and Egg Noodles Casserole

This is the kind of recipe I make when I’m feeding a family or planning ahead for the week. It’s filling, and perfect for leftovers. The chicken stays tender, the egg noodles soak up the creamy sauce, and the oven does most of the work.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Difficulty: Easy
  • Variation ideas: Add broccoli, peas, or swap cheddar for mozzarella

Ingredients

  • 8 oz (225 g) egg noodles
  • 2 medium chicken breasts, cooked and diced
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups milk
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. Prepare the noodles
    Preheat oven to 375°F (190°C). Cook egg noodles in salted water until just al dente. Drain and set aside.
  2. Make the sauce
    In a saucepan, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute.
  3. Add liquids
    Slowly whisk in milk and chicken broth. Cook, stirring, until the sauce thickens. Season with salt, pepper, and paprika.
  4. Assemble the casserole
    In a large bowl, combine cooked noodles, diced chicken, sauce, and half of the cheese. Transfer to a greased baking dish.
  5. Bake
    Sprinkle remaining cheese on top. Bake for 30–35 minutes until bubbly and lightly golden.
  6. Serve
    Let rest for 5 minutes before serving.

This casserole is one of those simple chicken breast and egg noodles recipes that always disappears fast. It’s reliable, and perfect for busy weeks.