Ever wished you could whip up a hearty, home-cooked meal without spending hours in the kitchen? Your new best buddy is going to be your instant pot. This creamy one-pot chicken and noodles recipe transforms simple ingredients into a bowl of pure comfort food magic—and the best part? It’s practically effortless.
Remember those cozy meals at grandma’s house? This recipe captures that same warmth and satisfaction, but with a modern twist that fits our busy lives. Whether you’re feeding a hungry family or meal prepping for the week ahead, this creamy, one-pot wonder delivers restaurant-quality results without the fuss.
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Why You’ll Love creamy one-pot chicken and noodles
Life’s too short for complicated recipes. This creamy one-pot chicken and noodles dish wins hearts because it’s:
- Incredibly simple with minimal ingredients
- Perfect for busy weeknights when time is tight
- A true one-pot meal (hello, easy cleanup!)
- Adaptable to what you have on hand
- Kid-approved and picky-eater-friendly
- Great for leftovers and meal prep
Gathering Your Ingredients
What you will need to make this reassuring masterpiece is as follows:
For the base:
- One and a half to two pounds of fresh or frozen boneless, skinless chicken breasts
- Two cans of cream of chicken soup (10.5 oz each)
- 3½ cups chicken broth
- ½ stick unsalted butter, sliced
For the seasoning:
- 1-2 teaspoons dried parsley
- ½ teaspoon seasoned salt
- ¼ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
For the noodles:
- 8 oz uncooked egg noodles (or 12 oz if using dried)
Creating Your creamy one-pot chicken and Noodle Masterpiece
Let us divide this into easy steps that everyone can do:
- Layer your ingredients in the Instant Pot first. Place the chicken first, then pour over your cream of chicken soup. Add your seasonings and dot with butter slices. Finally, pour in the chicken broth.
- Seal your pot and set it to high pressure. If you’re using fresh chicken, cook for 10 minutes. Working with frozen chicken? Increase your cooking time by five minutes.
- Once the cooking cycle ends, let the pressure release naturally for 5-10 minutes. This step is crucial—rushing it might leave you with tough chicken.
- Remove your chicken and shred it using two forks. At this point, it should almost break apart.
- Switch your Instant Pot to sauté mode and bring the liquid to a boil. Add your noodles and cook until they reach your desired tenderness.
- Return the shredded chicken to the pot, give everything a good stir, and voilà—dinner is served!
Expert Advice for Getting Perfect creamy one-pot chicken and noodles
Want to take your creamy one-pot chicken and noodles from good to great? Here are some insider tips:
- Quality matters: Choose Pacific Foods cream of chicken soup for the best flavor and ingredients.
- Noodle know-how: “No Yolks” brand egg noodles are a tried-and-true favorite.
- Thicker sauce: When using dried egg noodles, reduce broth to 3 cups.
- Make it yours: Add frozen vegetables during the noodle-cooking stage for extra nutrition.
- Storage smart: Leftovers keep well in the fridge for up to three days.
Changes to Keep It Interesting
Feel free to modify this recipe to suit your needs:
- For a deeper taste, use chicken breasts instead of thighs.
- Experiment with different pasta forms, such as penne or rotini.
- Mix in your favorite frozen vegetable blend.
- Experience different seasoning combinations.
Perfect Your Technique
A few key points to remember:
- Always let the pressure release naturally for at least 5 minutes.
- Break up frozen noodles before adding them to the pot.
- Stir frequently during the final cooking stage.
- Adjust liquid amounts based on your noodle choice.
Conclusion
When life gets hectic, this creamy one-pot chicken and noodles recipe is your ultimate solution for a cozy and delicious meal. With its simple ingredients, easy preparation, and comforting flavors, it’s a dish you’ll turn to again and again. Whether for a quick weeknight dinner or a hearty meal to share with family and friends, this recipe delivers every time. Give it a try and let it become a staple in your kitchen! Happy cooking!
FAQ
Can I use frozen chicken?
Absolutely! When using frozen chicken, simply add 5 minutes to your pressure cooking time (15 minutes total). The great thing about Instant Pot cooking is that there is no need to defrost it first.. Just make sure your chicken pieces aren’t frozen together in one large block.
Why is my sauce too thin/thick?
The consistency of your sauce can vary based on several factors:
- Too thin: Let it simmer a bit longer in sauté mode after adding the noodles.
- If it is too thick, add ¼ cup of chicken broth at a time until you have the consistency you want. Keep in mind that as the sauce cools, it will continue to thicken.
Can I double this recipe?
Yes, but only if your Instant Pot is 8 quarts or larger. For 6-quart pots, stick to the original recipe to avoid overflow issues. When doubling, don’t double the cooking time; keep it the same.
What if I don’t have cream of chicken soup?
Cream of mushroom soup or cream of celery soup might be used in its place. Alternatively, make your own by combining 2 cups of chicken broth with 1 cup of heavy cream and 2 tablespoons of cornstarch (mixed with cold water first).
Can I use gluten-free noodles?
Yes! Use your favorite gluten-free pasta, but watch the cooking time carefully, as gluten-free noodles often cook faster than regular ones. Start checking for doneness about 2 minutes earlier than you would with regular pasta.
How long do leftovers last?
Properly stored in an airtight container in the refrigerator, leftovers will stay fresh for up to 3-4 days. The noodles may absorb more liquid over time, so you might want to add a splash of broth when reheating.
Can I freeze this dish?
While you can freeze this dish, the noodles might become softer upon thawing. If you plan to freeze, consider slightly undercooking the noodles. Freeze for up to 2 months and thaw overnight in the refrigerator.
Why did I get a “burn” notice on my Instant Pot?
A burn notice typically happens when:
- There’s not enough liquid.
- The cream soup settled at the bottom.
- You didn’t deglaze the pot after sautéing. To prevent this, ensure all ingredients are well mixed and that nothing is stuck to the bottom of the pot before pressure cooking.
Can I add different vegetables?
Absolutely! Frozen peas, carrots, corn, or mixed vegetables work great. Add them when you’re cooking the noodles. Fresh vegetables may need slightly longer cooking time; add them with the chicken instead.
What size Instant Pot do I need?
This dish is best prepared in an Instant Pot that is 6 quarts or larger. If using a 3-quart mini, you’ll need to half the recipe.
When life gets hectic, this creamy one-pot chicken and noodles recipe is your secret weapon for getting a satisfying, home-cooked meal on the table without stress. It’s the kind of recipe that becomes a regular in your dinner rotation—simple enough for busy weeknights but delicious enough to serve to company.
Ready to give it a try? We’d love to see your creation! Share your photos and tag us with #BelleoftheKitchen—your version might just inspire another home cook to give it a shot.
Remember, the best recipes are the ones that bring people together, and this one does exactly that. Happy cooking!