One-Pot Creamy Chicken and Noodles Recipe (2024)

How could this be adapted for a slow cooker?

Put the garlic cloves in the chicken cavity with the parmesan rind and (optionally) tie the legs together with twine.Scattering the cloves around the bird in the base of the pan causes them to blacken and burn at 500 degrees.

Here's what I'm going to do since I'm disabled and can't stand at the stove.I'm going to get one of those ginormous Costco fabulous rotisserie chickens and 3 packages of Knorr Stroganoff. I do the delicious Knorr sides in the microwave, and my grocery carries them for 4 for $5. Today I pulled the chicken, cooked the Stroganoff noodles, got a can of mushrooms and put them in microwave with a dab of butter for 1 minute. Threw it all into a big bowl and mixed. Delicious meal for an old lady. Lol.

Is it safe to put a room temp cast iron Dutch oven into a preheated 500 degree oven?

This is so good. The skin is crispy, but the rest is basically poached so juicy. I had some left over chicken broth so used instead of water… just amazing.

Delicious hearty comfort food! I added carrots, onions, and 2 lemons, halved. This was labor intensive, 2 hours of fairly active cooking, but worth it!

Both Staub (pictured in this article) and Le Creuset Dutch ovens are perfectly capable of going into a 500 degree oven uncovered. (You can check the specs on their websites if you're still skeptical.)

Didn’t have Parm, but it was still delicious. Not enough space in the Le Creuset for both the chicken and noodles, so removed the bird and let it rest while working on the noodles. Perfect.

Absolutely love this recipe! It's straightforward yet incredibly flavorful, transforming a chicken and egg noodles into a delicious, brothy dish with garlic and Parmesan. The tips on seasoning and adjusting water are spot-on. Plus, it's versatile enough to add your own twist. A definite must-try for a cozy, satisfying meal.

If skipping dairy, perhaps add some white miso instead of the Parmesan for similar umami depth and vegan sour cream or nut milk for creaminess.

Delicious, forgiving recipe. Didn't have fresh garlic, so I added 4 teaspoons of pre-chopped garlic with the liquid. Added some chicken broth with the water. As others noted, there was not a lot of room for noodles with the chicken. I didn't use a whole pound of noodles and it was fine. Next time I'll take out the chicken and use the full pound. Smelled amazing as it was cooking and the whole family loved it. Roasted some carrots and turnips to complete the meal. Will make again.

I enjoyed this dish, the chicken came out great. I would say it’s a bit simple, and could use maybe some sort of acid - lemon or tomatoes at the end? The end result is kind of a delicious creamy pasta with chicken vibe. I’ll make again when I serendipitously have the ingredients once more.

Is this recipe still good without adding dairy (sour cream, Parmesan)? I could alway try it with vegan products.

Yes it is.

Perfectly safe.

This made my whole soul happy! I did as some other readers suggested and put the garlic inside the cavity with the Parmesan rind. I followed the basics of the recipe, but added fresh sautéed mushrooms, onions, and carrots, along with extra herbs like Italian seasoning and crushed red pepper flakes. I also used the entire little 8oz tub of sour cream for extra creaminess. It was truly divine!

I followed the recipe exactly. It tasted fine, nothing exciting. My chicken did not burn, nor did my garlic. I won't make this again. Reason being, it's really an overly complicated long drawn out process of making chicken with a side of pasta. There are better tasting recipes for both that are more time efficient. Even if the one pot aspect of this recipe is what appeals to you, there are definitely better ones out there.

How large of Parmesan rind would you suggest?

Yum! My husband and I loved this meal! I have a large Lodge cast iron skillet/pot (with lid but didn't need the lid) and was able to do the entire meal in it. It was so tender and tasty! I will be making this again for the entire family!

Other than using orzo (it’s what I had on hand) instead of egg noodles, I made this as described and it was delicious. Easy to make and I love that it’s a one pot meal. Now that I’ve tried it I think I can easy to ad lib in the future, e.g., mushrooms, saffron, bell peppers etc.

CMJ you can purchase egg free noodles. They should work fine in the recipe.

Any ideas for egg noodle substitute? We have someone with an egg allergy.

I experimented with one head of peeled garlic in the cavity, and the rest outside. The outside cloves didn't blacken, maybe because I opened the chicken directly in the dutch over and there was some liquid in the bottom. Did not like of squishing cloves in a 500 degree pot, the cloves in the cavity were fine. I used a 10 quart dutch oven and did not have to remove the chicken to cook the noodles.The result is very tender chicken with a browned top, not that much more work than roasting.

This was really good as written. However, the next time I make it, I'll take the chicken out of the pot to shred it while the noodles are cooking. It was too awkward shredding the chicken and removing bones amongst all the noodles.This defintely needs vegetables so I added frozen peas at the end. Fresh or frozen spinach would work well too.For leftovers, the pasta soaked up all the sauce so it becomes fairly dry. I added more chicken broth, but it lost a lot of the initial flavors overnight.

This was very delicious! I made in a 6qt Dutch oven with a 5.5# chicken, 1# noodles, and 10oz frozen spinach — it turned out soupier and almost overflowing but was very good for a cold and rainy day! The bones and other unfavorable bits of chicken practically floated out, so they were very easy to pick out for my bone-in chicken hating partner. The sour cream added enough acid for us both. I also used about half beef broth instead of water that I had in the fridge. I would definitely make again!

I adapted this for cooking in an instant pot since I don’t have a Dutch oven or pot big enough to hold everything. It shortened the cooking time and still came out really delicious.

Delicious! We did the garlic in cavity, but didn’t roast. Will try oil and under chicken next time. Had to take chx out to make noodles. Still really good. Will try mix of stock and water next time too. Broth was tasty, but maybe take it to next level? We will see…

cast iron is perfectly safe to put into a 500 degree oven

Followed the recipe, but used chicken stock instead of water. The garlic burns at 500F, even when tossed in fat. Had to throw it out and roast another head separately to mash into the sauce. Two hours of hands on and nothing distinctive in the end. The chicken was nice enough. So were the noodles, but there was no depth of flavor and nothing to interest the palate. Consider adding adding paprika, apple juice, cognac, mushrooms, peas, ANYTHING to enhance this pretty boring dish.

This wasn't great and was far too hands-on for a simple chicken and pasta dish. Made as directed with no modifications, ours turned out somewhat bland, soupy (not creamy), with over-cooked noodles.