One-Pot Creamy Chicken and Noodles
Published Feb. 16, 2024
- Total Time
- 2 hours
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1whole chicken (3 to 4 pounds)
- 2tablespoons unsalted butter, softened
- Salt and freshly ground black pepper
- 1Parmesan rind, plus grated Parmesan for serving
- 1head garlic, cloves segmented, kept in their sheaths
- 1pound wide egg noodles
- 1sprig rosemary
- 3tablespoons sour cream or crème fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
749 calories; 37 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 47 grams protein; 833 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 500 degrees. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
Dianne
How could this be adapted for a slow cooker?
Clancy
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.
Mame
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.
Michele
Is it safe to put a room temp cast iron Dutch oven into a preheated 500 degree oven?
martyb
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.
William Wroblicka
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.)
sharie
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!
Mike
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.
Phylooo
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.
jes
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.
Alex T
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.
Gnome Kitchen Helper
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.
MarcRock
Is this recipe still good without adding dairy (sour cream, Parmesan)? I could alway try it with vegan products.
Flâneuse
Yes it is.
HopingForWisdom
Perfectly safe.
Justin
Garlic at bottom not a great idea; better at top of chicken. 1 hour with the water is too much; try 1/2 to 3/4 hour At 1 hour with water white meat became dry
Kate
Made this for the second time. The drippings from the chicken deepen the richness of the noodles. I added a bit of MSG and veggie bullion, as well as a considerable amount of creme fraiche. Spectacular. Thank you!
Jeff
I have an aversion to "boiled meat" -- beef/veal stews, beef Bourgeon, pot roast, corned beef, etc, and it sounds like this (aside from the crisp breast skin, provided it stays that way which I doubt after all that steaming) is pretty much boiled chicken with noodles. I'm going to try just roasting my chicken as usual and making a side of garlic noodles with chicken bone broth( in place of the water), butter, sour cream and rosemary.
Livinginfrance
I've read many of the notes and I am in a different place and I don't mean geographically. I found the chicken very moist, but basically tasteless even though I salted it well. I used chicken broth instead of water and the rest of the ingredients per the recipe. The end result with all the noodles was again quite tasteless. For serving, I mixed the noodles with peas and lots of grated parm. With hundreds of other chicken recipes, I don't see making this again.
zingsMom
Roasted cloves of one garlic bulb at 400 F. Boiled 8 oz of egg noodles and set them aside. Then dipped two chicken breasts in 00 flour, and fried in a skillet with 2 tbsp butter, adding Pecorino rind and roasted garlic. Removed finished chicken from skillet, then made a roux of butter and white flour. I added 1.5 cups chicken broth and .25 cup white wine to the roux. Sprinkled rosemary and 1 tsp. minced garlic and finished with homemade creme fraiche, peas and grated Parmesan. Excellent!
Ken Meyer
This recipe was delicious and earned raves from all generations partaking (19-68). In response to one of the notes, I put the garlic cloves in the cavity along with the Parmesan rinds, and they didn’t soften up at all. Next time I will follow the directions and put the cloves in the bottom of the pan.
Mary K
“When the chicken looks like it has given up the will to hold itself together…” Is one of the most beautiful phrases I have ever read in a recipe
MoTowner
What on earth does this mean: looks like it’s giving up the will to hold itself together?
Will
It means the chicken looks like it's about to fall apart.
Jeff
My mom used to proudly put a bird on the table and say, "Would you look at that? It's just FALLING off the bone!" And I would always think to myself, "Yup, you've totally overcooked another chicken, mum..."
Liz
Wait…. Do your pour off the fat after roasting??
Richard X
Wait... I think it would make sense to use your own judgment. If the fat seems excessive, you should definitively pour fat off. It's difficult for a recipe author to know how much fat any particular chicken has on it. I find that the amount of fat varies considerably depending on the quality of the chicken and where I buy it.
Joyce Harrison
I made this exactly as the recipe shows and it was delicious. I did take the chicken out to add the sour cream. And if I make it again, I'll add the rosemary earlier.
JR
Added a little half and half. Delicious!
Bob
If you put the garlic cloves in the chicken's cavity, as one reader suggested, they will not confit. (I learned the hard way.) It's okay if they blacken; only the skins backen but they slip off as written in the recipe and the garlic successfully confits. Otherwise, this recipe is delicious.
Jim
The recipe intrigues me and I’m betting it will be very good. However from experience I’m certain that a whole chicken exposed in an open Dutch oven pan at 500 degrees will create a mountain of smoke and fat spitting all over the insides of my electric oven. I hate cleaning up that resulting mess so I’m reluctant to get started on it. What were your experiences in this regard?
Hephaestis
But really, is it as easy as getting a Costco bird, prepping some boxed rice or risotto dish, and making a quick salad. That, too, uses just one pot. And the chicken is perfect!
Jacqui
I wonder if this could be done with rice in place of the noodles?
Richard X
You would have to experiment. A lot depends on the type of rice.
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