This one pot creamy chicken noodle skillet is a comforting and easy dinner that your whole family will love! It has only seven ingredients (plus salt and pepper), contains all natural ingredients, and it is made in only one pot.
Back to school season is here! And I know you need some quick and easy dinners to put into your rotation. I’ve got a great one for you today – this one pot creamy chicken noodle skillet. YUM!
It is actually pretty healthy too since I did not use any heavy cream! Don’t worry though – it tastes great. 🙂 I just used plain old 2% milk, and it is enough to give it that creamy texture to the sauce.
The real beauty of this recipe is that it is made in ONE pot. You don’t need to buy the boxed “helper” stuff (with all the sketchy ingredients) to get the convenience of a one skillet chicken dinner. You can make this one skillet meal with all natural ingredients!
The trick to these recipes is getting the liquid to pasta ratio just right. I had to make it a few times before I got it to be just perfect!
Just a heads up: when you first add the pasta into the liquid, it will not look like it is going to be enough liquid at first. That’s okay! Just give it a good stir, put the lid on, and then stir it again in a couple of minutes after the pasta has had a chance to start tenderizing. The liquid will eventually cover the pasta, and it will reduce down to create the yummy sauce.
The flavors of this dish actually remind me of chicken pot pie. It is almost like taking the filling from chicken pot pie and putting it over pasta…MMM!
Tools Used to Make This Recipe
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- High sided skillet with a lid. I used this Cuisinart one with 3.5 quart capacity.
- Chef’s knife
- Cutting board
One Pot Creamy Chicken Noodle Skillet Recipe
One Pot Chicken and Noodles
Ingredients
- 1 Tablespoon olive oil or butter
- 1 Pound boneless skinless chicken breast uncooked, diced*
- 1/4 cup diced onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 3 cup milk
- 1 1/2 cups chicken broth
- 16 oz egg noodles
- 2 cups mixed frozen vegetables (carrots peas, corn)
- Optional: fresh chopped parsley for garnish
- salt and pepper to taste
Instructions
- Preheat your skillet over medium heat, and add the olive oil (or butter).
- Add the chicken & onions, and add salt and pepper to the chicken.
- Cook until chicken is cooked through, about 7 minutes.
- Add broth, milk, garlic salt and pepper.
- Bring to boil.
- Add pasta, wait for reboil; reduce heat to low.
- Stir and cover, cook for 4 minutes on low.
- Stir, recover, cook another 3 minutes.
- Add frozen vegetable right on top (do not mix in), recover, and cook another 3 to 4 minutes, or until veggies are cooked through.
- Stir, and serve immediately.
Recipe Video
Recipe Notes
* You can modify this recipe to use pre cooked or rotisserie chicken. Just add the cooked, diced chicken when you add the liquids.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Christy Kistler says
The dish didn’t have a lot of taste so I add velveeta and than it wasnt too bad also I know you said frozen veggies but next time I will try canned and also a can of cream of mushroom soup!!!!! But I will try it again before I say I won’t fix it again!!!!
Lisa says
I really wanted to like this restaurant I’ve but IT CAME OUT WITH SO MUCH LIQUID, I had to throw out some of it..I followed the recipe exactly too. So, what went wrong?
Marjorie @APinchOfHealthy says
Hey Lisa! I am sorry it came out liquid-y. Hmmm, can I ask what type of milk was used? Not sure if that would do it or not. Also, instead of dumping it out, you might could simmer uncovered for an extra minute or 2. A lot of that liquid would reduce down. Better luck next time!💖