Chicken and Egg Noodle Recipe with Garlic and Herbs

Why This Chicken and Egg Noodle Recipe Rules

The first time I really nailed this dish, it was a rainy Tuesday and I was exhausted. I tossed 1.5 lbs of chicken pieces into a hot pan with olive oil, and that initial sizzle immediately woke up my senses. But the real magic happened when I hit the pan with 6 cloves of minced garlic and 3 tbsp of unsalted butter.

The aroma was so intense it pulled my neighbor into the kitchen just to ask what was for dinner. This Chicken and Egg Noodle Recipe with Garlic and Herbs is a standout dish perfect for a comforting meal.

We have all been there, staring at a pack of egg noodles and wondering how to make them feel special without spending an hour at the stove. This recipe is my answer to that exact problem. It relies on high impact aromatics like shallots and fresh rosemary to do the heavy lifting.

You aren't just eating buttered noodles, you're enjoying a layered, savory experience that feels much more expensive than it actually is. It's the kind of meal that makes you feel like a pro even when you're just using one pan.

I’ve learned through plenty of trial and error that the secret isn't more ingredients, but how you treat the ones you have. By blooming the 0.5 tsp of smoked paprika in the fat and deglazing the pan with 4 cups of low sodium chicken stock, you create a base that is rich and deeply flavored.

You won't find any canned soups or heavy creams here, just pure, honest flavors that come together in about 30 minutes. Let's get into the details so you can get this on your table tonight.

Essential Specs For Your Quick Meal

The Emulsion Secret: The starch from the 12 oz of wide egg noodles mixes with the butter and stock to create a natural, velvety sauce without needing flour. This keeps the dish light while ensuring the garlic and herbs cling to every single noodle.

Maillard Reaction Magic: Searing the 1.5 lbs of chicken breast at a high temp before adding liquid creates complex sugars and savory compounds that deepen the overall flavor of the broth. It transforms the stock from a simple liquid into a rich, golden nectar.

Method	Cook Time	Texture	Best For
Stovetop	20 minutes	Silky and saucy	Busy weeknights
Oven Finish	30 minutes	Slightly crisper edges	Meal prep batches
Slow Cooker	4 hours	Shredded and tender	Set it and forget it

If you are looking for more ways to use poultry and pasta, you might love the technique used in my Creamy Dreamy Chicken Spaghetti recipe. It uses a similar logic of building flavor in layers to ensure the chicken stays juicy throughout the entire cooking process.

Component Analysis And Ingredient Logic

Ingredient	Science Role	Pro Secret
Chicken Breast (1.5 lbs)	Lean Protein	Pat dry with paper towels to ensure a golden sear instead of steaming.
Wide Egg Noodles (12 oz)	Starch Source	These noodles have more surface area, which helps them grab the garlic butter.
Garlic (6 cloves)	Aromatic Base	Mince it fresh rather than using the jarred stuff for a sharper, cleaner bite.
Fresh Thyme (1 tsp)	Herbal Depth	Use the leaves only, discarding woody stems to avoid a "twiggy" texture.

One thing I have learned is that the type of stock you use matters. Since we are using 4 cups of chicken stock, opting for low sodium allows you to control the seasoning precisely with your 1 tsp of sea salt.

If you use full sodium stock, the reduction process can make the whole dish way too salty before the noodles are even tender.

Pantry Staples And Fresh Herb Aromatics

• Chicken Breast (1.5 lbs): Cut into 1 inch pieces. Substitute: Boneless thighs for more moisture. Why this? It cooks quickly and absorbs the herb flavors beautifully.
• Wide Egg Noodles (12 oz): The classic choice. Substitute: Fettuccine broken into thirds. Why this? Their ruffled edges are designed to hold onto thin, buttery sauces.
• Chicken Stock (4 cups): Low sodium is best. Substitute: Vegetable broth. Why this? Provides the liquid base for cooking the noodles directly in the pan.
• Unsalted Butter (3 tbsp): Fat for flavor. Substitute: Ghee or vegan butter. Why this? Gives the sauce a luxurious, velvety mouthfeel that oil can't match.
• Extra Virgin Olive Oil (1 tbsp): High smoke point helper. Substitute: Avocado oil. Why this? Prevents the butter from burning while you sear the chicken.
• Garlic (6 cloves): Mince them finely. Substitute: 1.5 tsp garlic powder (but fresh is better!). Why this? The backbone of the flavor profile, adding heat and earthiness.
• Shallot (1 large): Diced fine. Substitute: Half a small yellow onion. Why this? Shallots are sweeter and more delicate than onions, letting the herbs shine.
• Fresh Parsley (2 tbsp): Chopped fresh. Substitute: 1 tbsp dried parsley. Why this? Adds a pop of color and a grassy freshness at the finish.
• Fresh Thyme & Rosemary (1 tsp each): The woodsy notes. Substitute: Dried Italian seasoning. Why this? These specific herbs pair perfectly with the savory chicken and garlic.
• Lemon Juice (1 tsp): Added at the end. Substitute: White wine vinegar. Why this? The acid cuts through the fat and "wakes up" all the other flavors.
• Smoked Paprika (0.5 tsp): For color and depth. Substitute: Sweet paprika. Why this? Adds a subtle wood fired flavor that makes the dish taste like it simmered for hours.

Simple Tools Needed For Best Results

To get that perfect sear on the 1.5 lbs of chicken, I highly recommend a large deep skillet or a Dutch oven. You need something with high sides because you'll be adding 4 cups of stock later. A heavy bottomed pan like a Lodge cast iron or a stainless steel All Clad skillet works wonders here.

They distribute heat evenly, which means your garlic won't have hot spots where it might burn.

You will also want a sharp chef's knife for those 6 cloves of garlic and the shallot. Don't bother with a garlic press if you can help it, because it can sometimes make the garlic taste bitter. A simple whisk or a wooden spoon is all you need to stir the noodles and ensure they don't stick to the bottom. If you want to brighten up the dish like I do, check out my Sunshine in a recipe for tips on how to handle fresh herbs like parsley to keep them vibrant.

step-by-step Cooking Guide Instructions

1. Prep the chicken. Pat the 1.5 lbs of chicken pieces dry and toss them with the 1 tsp sea salt, 0.5 tsp pepper, and 0.5 tsp smoked paprika. Note: Drying the meat is the only way to get a proper sear.
2. Sear the protein. Heat the 1 tbsp olive oil and 1 tbsp of the butter in your skillet over medium high heat until the butter foam subsides and begins to sizzle.
3. Brown the pieces. Add the chicken in a single layer and cook for 5 minutes until golden brown crusts form on the edges. Remove the chicken to a plate.
4. Sauté the aromatics. Lower the heat to medium and add the remaining 2 tbsp of butter. Stir in the diced shallot and 6 cloves of minced garlic until they are soft and very fragrant.
5. Bloom the herbs. Add the 1 tsp thyme and 1 tsp rosemary to the butter and cook for 1 minute. Note: This releases the essential oils in the herbs before the liquid is added.
6. Deglaze the pan. Pour in the 4 cups of chicken stock, using your spoon to scrape up all the brown bits from the bottom. Wait for the liquid to reach a rolling boil.
7. Cook the noodles. Add the 12 oz of egg noodles to the boiling stock. Reduce heat to medium and simmer for 8 minutes until the noodles are tender and most liquid has vanished.
8. Combine and finish. Return the chicken to the pan. Add the 1 tsp lemon juice and 2 tbsp fresh parsley, tossing everything until the sauce is velvety and coats every noodle.

Pro Tips For The Best Flavor

Why Your Noodles Get Mushy

Egg noodles are delicate. If you cook them in the stock for too long, they lose their structural integrity and turn into a paste. This usually happens if the heat is too low, causing the noodles to sit in lukewarm water for too long.

Always ensure the stock is at a full boil before adding the noodles to jumpstart the starch setting.

Problem	Root Cause	Solution
Bland Flavor	Not enough salt in the base	Add a pinch of salt to the stock before the noodles go in.
Greasy Sauce	Butter added too late	Emulsify the butter by whisking it into the hot stock.
Tough Chicken	Overcooked during searing	Only brown the outside; the chicken finishes cooking with the noodles.

• ✓ Always use room temperature chicken to prevent the pan temp from dropping.
• ✓ Don't skip the lemon juice - it's the "secret" ingredient that balances the heavy butter.
• ✓ If the sauce is too thick, splash in 2 tbsp of extra stock at the very end.
• ✓ Use fresh herbs over dried whenever possible for a more vibrant, "old fashioned" feel.
• ✓ Mince the shallot very finely so it melts into the sauce rather than leaving chunks.

Creative Ways To Change The Flavor

If you want to try a Healthy Chicken and Egg Noodle Recipe with Garlic and Herbs, you can swap the butter for an extra tablespoon of olive oil and double the amount of fresh parsley. You can also toss in two cups of fresh baby spinach during the last minute of cooking.

The heat from the noodles will wilt the spinach perfectly without making it slimy, adding a boost of iron and vitamins to your dinner.

For those who want a Creamy chicken and egg noodles recipe, you can stir in 4 oz of cream cheese or 0.5 cups of heavy cream right at the end. This transforms the light garlic butter sauce into something much more indulgent.

It's a great variation if you're craving something closer to an Alfredo but still want that herbal rosemary and thyme punch.

Chef's Tip: If you really want to go bold, add a pinch of red pepper flakes when you sauté the garlic. It doesn't make it "spicy" in a burning way, but it adds a warmth that complements the smoked paprika beautifully.

Adjusting Yields For Different Groups

When you need to feed a crowd, doubling this recipe is fairly straightforward. However, don't just double the salt. Start with 1.5x the amount and taste as you go, as the stock reduction can intensify the saltiness.

You will also need to work in batches when searing the chicken; if you crowd the pan, the meat will steam and turn grey instead of getting that golden, flavorful crust we want.

Servings	Chicken Amount	Noodle Amount	Pan Size
2 People	0.75 lbs	6 oz	10 inch Skillet
4 People	1.5 lbs	12 oz	12 inch Skillet
8 People	3 lbs	24 oz	Large Stock Pot

If you are cooking for just one or two people, it is actually easier to make the full batch and save the rest for lunch. Egg noodles hold up surprisingly well if they aren't overcooked initially.

If you do want to scale down, use a smaller pan so the 4 cups of stock doesn't evaporate too quickly before the noodles are done.

Debunking Common Kitchen Beliefs

Many people believe you must cook pasta in a separate pot of water, but that's a myth for this specific dish. Cooking the noodles directly in the chicken stock allows them to absorb the flavor from the inside out.

Plus, the starches that usually get washed away in the sink stay in the pan, acting as a natural thickener for your garlic herb sauce.

Another common misconception is that you should wash chicken before cooking it. Please, don't do this! Washing chicken actually spreads bacteria around your sink and kitchen surfaces.

The heat of the pan is what kills any bacteria, and patting the chicken dry with a paper towel is all you need to do to ensure a perfect sear.

Smart Freezing And Reheating Storage Guide

This dish will stay fresh in the fridge for up to 3 days. When you go to reheat it, you'll notice the noodles have soaked up all the extra sauce. To fix this, add a splash of stock or a tiny knob of butter before microwaving or heating on the stovetop. This brings back that silky, velvety texture we loved on night one.

For zero waste, don't throw away the stems of your parsley or the leftover bits of shallot. You can keep a "stock bag" in your freezer for all your veggie scraps. When the bag is full, boil them with water to make your own homemade chicken or veggie stock for the next time you make this recipe.

It's a budget smart way to ensure you're getting every penny's worth out of your ingredients.

Delicious Sides For Your Chicken Meal

Since this dish is quite hearty with the 12 oz of egg noodles and 1.5 lbs of chicken, I usually pair it with something light and crisp. A simple green salad with a lemon vinaigrette works wonders to mirror the lemon juice in the pasta.

If it’s cold outside, roasted broccoli or garlicky green beans make for a wonderful, earthy addition to the plate.

If you want to keep the theme of "garlic and herbs" going, a piece of crusty sourdough bread is the best tool for swiping up every last drop of that buttery sauce. It's a family favorite in my house, and it turns a simple meal into something that feels like a real feast without much extra effort.

Enjoy the sizzle, the aroma, and most importantly, the twirl of those noodles!

Recipe FAQs

Can I use dried herbs instead of fresh for this recipe?

Yes, but adjust the amount. Use about one-third of the amount called for fresh herbs, so roughly 1/3 teaspoon each of dried thyme and rosemary. Dried herbs are more concentrated and can become bitter if overused.

My noodles came out mushy, what did I do wrong?

The stock wasn't boiling vigorously enough. Egg noodles are delicate and can disintegrate if they sit in lukewarm liquid for too long. Ensure the chicken stock is at a full, rolling boil before adding the noodles and maintain a strong simmer.

How do I prevent the chicken from steaming instead of searing?

Pat the chicken completely dry. Moisture on the surface of the chicken will cause it to steam in the pan rather than develop a nice brown crust. This is the same principle that makes searing chicken in recipes like our Easy & Juicy Sautéed Chicken with Creamy Amarillo Sauce: A Family Favorite so effective.

Can I make this recipe ahead of time?

It's best served fresh, but reheating works. Noodles tend to absorb more sauce upon sitting, making them seem mushy. Add a splash of chicken stock or a small knob of butter when reheating to revive the sauce's texture.

What is the purpose of cooking the noodles directly in the sauce?

It creates a thicker, more flavorful sauce. The starches released from the noodles as they cook naturally thicken the chicken stock and butter mixture. This technique is crucial for achieving that velvety coating, similar to how pasta starches help emulsify sauces in dishes like Chicken Fettuccine Recipe: Creamy & Silky Sauce.

Is it true that I shouldn't wash raw chicken before cooking?

No, this is a common misconception. Washing raw chicken can spread bacteria around your kitchen. Cooking the chicken thoroughly to the correct internal temperature is what kills any harmful germs.

How can I make this recipe richer and creamier?

Stir in cream cheese or heavy cream at the end. For an indulgent, creamy sauce, add about 4 oz of cream cheese or 0.5 cups of heavy cream in the last minute of cooking. This will transform the sauce into something more akin to a rich pasta dish.