One-Pot Creamy Chicken and Noodles

One-Pot Creamy Chicken and Noodles

4 servings
Think of this warming dish as a relay race, each ingredient handing its flavor to the next. During the (almost!) hands-off cooking, a head of garlic and a whole chicken stuffed with a Parmesan rind roast, then give themselves to salted water, which in turn flavors the egg noodles that soften around the bird. Salt and water are your best tools here: Season the chicken, season the water and season both again. Don’t hesitate to add more water as the noodles are cooking to make sure they’re submerged. Every brand will absorb a slightly different amount of liquid, and you want a result that’s splashy enough to take on all the Parmesan you will grate at the table. Use your largest pot so everything fits. A 7- to 9-quart Dutch oven has ideal proportions with its wide base and chicken-height sides. You can substitute any short, quick-cooking pasta for egg noodles, and introduce sautéed mushrooms, spinach or herbs at the end, if that’s your mood.

Ingredients

  • whole chicken

    3 to 4 pounds

    1
  • unsalted butter
    2 tbsp
  • Salt and freshly ground black pepper
  • Parmesan rind

    plus grated Parmesan for serving

    1
  • garlic

    cloves segmented, kept in their sheaths

    1 head
  • wide egg noodles
    1 lb
  • rosemary
    1 sprig
  • sour cream or crème fraîche
    3 tbsp

Directions

  1. 1

    Heat the oven to 500 degrees. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.

  2. 2

    Pat the chicken dry, then rub the chicken all over with the butter (dot if it’s not smearable). Generously sprinkle salt into the cavity and all over the skin, then follow with pepper. Stuff the Parmesan rind into the cavity of the chicken and place the chicken in a large Dutch oven. Scatter the garlic cloves around the chicken. Roast, uncovered, for 30 minutes.

  3. 3

    When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop. Squash the garlic cloves with the tines of a fork to squeeze out their roasted flesh. Discard the sheaths if you’d like.

  4. 4

    Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat. Lower the oven temperature to 400 degrees and return the pot to the oven without its lid. Cook for another 60 minutes.

  5. 5

    When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.

  6. 6

    Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.

  7. 7

    Turn off the flame and bury the rosemary sprig among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken. Stir in 2 tablespoons of sour cream, taste and season the broth. Finish with a generous grind of black pepper and the final tablespoon of sour cream. Take the pot to the table and pull apart the chicken, serving it with a tangle of noodles, and lots of grated Parmesan on top.

One-Pot Creamy Chicken and Noodles

One-Pot Creamy Chicken and Noodles

120 min4 servings749 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Savor the Comfort of One-Pot Creamy Chicken and Noodles

There's nothing quite as satisfying as a hearty, homemade meal, especially when it comes with the promise of minimal cleanup. Our One-Pot Creamy Chicken and Noodles recipe delivers on all fronts, offering a deeply flavorful and wonderfully comforting dish that's perfect for a cozy dinner. This isn't just any chicken and noodle dish; it's a culinary journey where each ingredient masterfully contributes to a rich, cohesive flavor profile, making it a true standout for weeknight meals or special occasions.

The Magic in a Single Pot

What makes this recipe so exceptional is the way flavors build upon each other in a single vessel. A whole chicken roasts to perfection alongside a head of garlic and a precious Parmesan rind, slowly releasing its savory juices into the salted water. This infused liquid then becomes the luscious base for the wide egg noodles, which cook directly in the broth, absorbing every ounce of goodness. The result? Tender noodles swimming in a "splashy", irresistible sauce, ready to be adorned with generous amounts of freshly grated Parmesan at the table. Using your largest Dutch oven, ideally a 7- to 9-quart size, ensures everything fits perfectly and cooks evenly.

Achieving Creamy Perfection

To elevate the creamy texture, we stir in sour cream or crème fraîche at the end, lending a beautiful tang and velvety mouthfeel that complements the rich chicken broth. Don't shy away from seasoning at every stage – a well-seasoned chicken and broth are key to the dish's success. Remember to add extra water as needed to keep those egg noodles submerged, ensuring they cook perfectly and absorb all the incredible flavors.

Simple Variations to Explore

This versatile One-Pot Creamy Chicken and Noodles dish is fantastic as is, but also welcomes your personal touch. Consider stirring in some sautéed mushrooms for an earthy depth, wilting fresh spinach into the noodles at the very end for a boost of green, or finishing with a sprinkle of fresh herbs like parsley or chives for brightness. No matter how you serve it, this easy and delicious one-pot meal is sure to become a cherished recipe in your home.

Frequently Asked Questions