Why Make This Recipe
One Pot Chicken and Noodles Skillet is the perfect dish for busy weeknights. It’s quick, easy, and made with just one pot, which means less cleanup for you. This comforting meal combines tender rotisserie chicken, creamy soup, and flavorful egg noodles, making it a satisfying choice for the whole family. Plus, it’s ready in under 30 minutes!
How to Make One Pot Chicken and Noodles Skillet
Ingredients:
- 4 cups chicken stock (low sodium)
- 2 teaspoons chicken bouillon
- 1 (10 oz) can Cream of chicken soup (do not add water)
- 10 ounces egg noodles
- 8 tablespoons butter
- 3 cups rotisserie chicken (diced)
- Fresh chopped parsley
- Salt and black pepper to taste
Directions:
- In a large 12-inch skillet or pot, add the chicken stock, chicken bouillon, and cream of chicken soup. Whisk until everything is combined, then bring to a boil.
- Add the dried egg noodles and stir. Cover the pot and reduce the heat to low. Let the noodles cook for 8-9 minutes.
- Once the noodles are cooked, remove the lid and add the butter and diced chicken. Stir until the butter melts and everything is well combined.
- Garnish with fresh chopped parsley, and season with salt and pepper to taste. Serve immediately!
How to Serve One Pot Chicken and Noodles Skillet
Serve this dish warm right from the pan! It pairs well with a side salad or some crusty bread to soak up the creamy sauce. You can also sprinkle additional parsley on top for a fresh touch.
How to Store One Pot Chicken and Noodles Skillet
To store leftovers, let the dish cool down, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. If you want to store it for a longer time, you can freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water or chicken stock if it seems too thick.
Tips to Make One Pot Chicken and Noodles Skillet
- Use rotisserie chicken for a quick protein option, but you can also use leftover grilled chicken or poached chicken.
- Feel free to add vegetables like peas or carrots for extra nutrition and color.
- Adjust the seasoning to your taste; you can add garlic powder or onion powder for more flavor.
Variation
You can make a lighter version of this dish by using low-fat cream of chicken soup or substituting whole grain egg noodles for a healthier option. Add your favorite herbs, like thyme or rosemary, for a different flavor profile.
FAQs
Q1: Can I use fresh chicken instead of rotisserie chicken?
A1: Yes, you can cook diced fresh chicken in the skillet before adding the broth and soup. Make sure it’s fully cooked before proceeding with the recipe.
Q2: Can I use different types of pasta?
A2: Yes, you can substitute egg noodles with any short pasta, like penne or bowtie. Adjust cooking time according to the pasta you choose.
Q3: How do I make it gluten-free?
A3: Use gluten-free pasta and check that your cream of chicken soup and chicken stock are gluten-free. This way, you can enjoy this recipe without the gluten!
One Pot Chicken and Noodles Skillet
Ingredients
For the base
- 4 cups chicken stock (low sodium)
- 2 teaspoons chicken bouillon
- 1 can (10 oz) Cream of chicken soup (do not add water)
For the noodles and chicken
- 10 ounces egg noodles
- 8 tablespoons butter
- 3 cups rotisserie chicken (diced)
For garnish
- Fresh chopped parsley
- Salt and black pepper to taste
Instructions
Preparation
- In a large 12-inch skillet or pot, add the chicken stock, chicken bouillon, and cream of chicken soup. Whisk until everything is combined, then bring to a boil.
- Add the dried egg noodles and stir. Cover the pot and reduce the heat to low. Let the noodles cook for 8-9 minutes.
- Once the noodles are cooked, remove the lid and add the butter and diced chicken. Stir until the butter melts and everything is well combined.
- Garnish with fresh chopped parsley, and season with salt and pepper to taste. Serve immediately.