Creamy Chicken Noodle Pasta — Damn Delicious

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Creamy Chicken Noodle Pasta

This is like everyone’s favorite chicken noodle soup except in creamy, melt-in-your-mouth pasta form! It’s seriously AMAZING.

This is for all those chicken-noodle-soup fans out there, which is pretty much every single one of you, right?

So if you’re a fan of the soup, you’ll love it in pasta form. No wait. C-R-E-A-M-Y pasta form.

And there’s no condensed can of chicken soup here. Nope. You can make it from scratch BUT if you are short on time, then yes, you can absolutely substitute the former.

There are no judgments here. That’s why shortcuts exist, right?

Either way, you’ll still end up with a rich, decadent pasta dish that you’ll want to make all week long! Just be sure to save some leftover rotisserie chicken – it’ll be a huge time saver.

Creamy Chicken Noodle Pasta

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This is like everyone’s favorite chicken noodle soup except in creamy, melt-in-your-mouth pasta form! It’s seriously AMAZING.


  • 12 ounces wide egg noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
  2. In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
  3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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Sounds so good. Thank you.

This one looks perfect for our cold winter night. I only recently found your site, but have pinned lots of recipes. Thanks for sharing them.

If you want to substitute condensed cream of chicken soup, how much and what is omitted?

Susan, you can substitute condensed cream of chicken soup for the sauce, and you may use 1-2 x 10.75 oz cans. It really depends on personal preference.

This looks so good! I love that it reminds me of Chicken Noodle Soup, but it isn’t Chicken Noodle Soup… confusing enough?? Hahah, I love soup for dinner, but I’m always so hungry a few hours after. I love that this is an actual dish with the flavors and aspects of chicken noodle soup!!

thanks this is the best recipe for ever

Hi, looks really good! Does it work with pasta aswell?

can I use something else besides flour

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

With this recipe you are making a roux. The flour is used for flavor but mostly for thickening. You might be able to use a non-wheat flour or there might be a way to do it with cornstarch. I would research roux made with cornstarch, or flourless roux, and see if anything comes up.

Why do you choose not to use flour? If it is due to a gluten intolerance, there are gluten free flours available. Hope this helps.

When we make the sauce what level of heat does the fire have to be?

I recommend medium to medium-high heat.

So Yummy!!
Never try chicken with pasta, but this weekend i’ll definitely try.
Thanks for sharing.

I’ve noticed that most of your recipes use Thyme. I love your recipes but I’m not a fan of Thyme. Any suggestions for an alternative seasoning?

Yes, you can use other herbs to taste (basil, oregano, parsley, etc.).

Could you substitute shrimp for the chicken? This recipe looks so good but we are observing Lent. I will definitely make the chicken version through the week. Love all of your recipes, thanks for sharing!

I made this last night and thought my husband wouldn’t like it cause it has a sauce made with butter and flour, but I was so wrong! He loved it and so did I – two bowls full. Very night flavor. I was out of chicken broth (just got back from vacation), so I used “Better that Broth” instant broth; it is a paste you add water to. Very salty so I skipped the salt in recipe. Also added fresh thyme and oregano with the dry parsley flakes. I think it would be good with chicken breast cubes also. My chicken thighs seem to melt and disappear when browning. LOVE you recipes, have been following you for over a year!

Another delicious recipe, as always, trying to add extra veggies for nutrition and to expand servings. Any suggestions?

Broccoli, asparagus, zucchini, and/or mushrooms would be great additions!

Can this recipe be made ahead of time and frozen for future use?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I have successfully frozen and reheated this last time I made it. A coupe quick caveats, 1. The sauce won’t be as glorious as a fresh made roux, something about the freezing and crystallization just changes the base quality irrevocably. 2. The noodles : if you are making planning for freezing, I recommend undercooking your noodles slightly so they cook to perfection when reheating. If you’re just going to eat it as is reheated, it’s not intolerable, just slightly mushy.

Hi, how do I print this recipe?

There’s a PRINT RECIPE button located in the recipe box. You can’t miss it!

What is the serving size under the nutrition information?

About 1-2 cups per serving.

How many servings does this make?

This recipe yields 6 servings.

I made this tonight, a little differently where I made it more like a skillet meal and sautéed the onion, carrots and celery then added cubbed chicken. Then instead of flour I used corn starch. It was delicious!! Thanks for this wonderful recipe!!

when do you add the chicken after its set aside? after the 3 mins should it be fully cooked? and do i just chop the chicken and add to pasta or serve it as a thigh?

Marley, the chicken is added in step #5:

5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.

I made this for dinner and it came out amazing! I followed everything except I sautéed the veggies in some white wine after removing the chicken. So flavorful and creamy. My husband told me that I really outdid myself with this one and we were both pleasantly surprised by how tasty it was! Thanks for the recipe 🙂

Just made this and was kinda disappointed. To me the sauce was extremely bitter. I used Rachel Rays chicken stock….

How in the world do you make a roux without getting the flour all clumpy?! I had to strain my sauce :/

Very tasty! Made this for dinner tonight and everyone liked it. One note though. Recipe calls for half cup flour which seemed like a lot to me. I’ve always used 1 tbsp butter to each 1 tbsp flour when making a roux so I stuck to that and was glad I did.

That’s great to hear – I’m so glad it turned out well for you!

I love thos recipe, but how do you get your veggies cooked in 6 minutes? The first time I made this o followed the recipe exactly and the carrots and celery were still rock hard. (And no, they were not cut into huge pieces.) Since then I have pre cooked tbem. Did anyone else have this problem or am i just a spaz in the kitchen?

Hi Lorraine! Cooking time in recipes is simply an estimation. You may need to adjust cooking time depending on the size of your veggies – which it sounds like you have by pre-cooking them! You can either increase the cooking time or cut your vegetables into smaller pieces, or stick with your method of pre-cooking, whichever works best for you. Hope that helps!

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