Easy One Pan Creamy Chicken and Noodles

Boy, do I have a wonderful recipe for you all today. This is the kind of simple, soul-warming dinner that saves your sanity on busy nights. Noodles simmer away in a rich, creamy sauce, all in one pan for easy prep and even easier cleanup. The noodles soak up every bit of flavor as they cook, creating a silky, comforting dish that tastes like it took way more effort than it actually did. Chopped rotisserie chicken is added at the end, making it a hearty meal your whole family will love. Also, it’s ready in less than 30 minutes (truly, more like 20). That is something to be glad about, right?

So creamy and delicious!

Let me show you how to make it happen.

Grab a large deep skillet and heat it up over medium high heat. Add the butter and allow it to melt. Add your onion and cook, just until he onions become wilted. Add the garlic and cook for just a minute or two more. You don’t want the garlic to burn here, make sure it doesn’t get too dark.

Add the Half and Half, broth, salt and pepper. Bring it to a boil and add in your pasta. Give it all a nice stir to combine. Allow the pasta to simmer away, stirring occasionally, for about 7-8 minutes. Make sure you don’t over cook it. We don’t want soggy pasta, here. It’s best left a bit “al dente” with some good texture to it. Also, it will have a little more time to cook as we add the other ingredients.

When the past is almost done, add the parmesan cheese, chicken, and fresh rosemary. Stir it well to combine and allow it to heat through, just for a couple of minutes. The sauce will thicken up a bit with the addition of the cheese.

Quickly remove from the heat. Sprinkle on a bit of parsley. Serve immediately and enjoy.

One Pan Creamy Chicken and Noodles

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Serves: 4-6 servings Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

• 2 Tb butter
• 1/2 C onion, diced
• 2 tsp garlic (bottled is fine)
• 2 C Half and Half
• 3 C chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 (16 oz) box medium shell pasta
• 1 1/2 C parmesan cheese
• 1 Tb fresh rosemary (or 1 tsp dried)
• 2 C rotisserie chicken, chopped
• 1 tsp parsley, dried is great

Instructions

1. Grab a large deep skillet and heat it up over medium high heat. Add the butter and allow it to melt.  Add your onion and cook, just until he onions become wilted. Add the garlic and cook for just a minute or two more. You don't want the garlic to burn here, make sure it doesn't get too dark.
2. Add the Half and Half, broth, salt and pepper. Bring it to a boil and add in your pasta. Give it all a nice stir to combine. Allow the pasta to simmer away, stirring occasionally, for about 7-8 minutes. Make sure you don't over cook it. We don't want soggy pasta, here. It's best left a bit "al dente" with some good texture to it. Also, it will have a little more time to cook as we add the other ingredients.
3. When the past is almost done, add the parmesan cheese, chicken, fresh rosemary. Stir it well to combine and allow it to heat through, just for a couple of minutes. The sauce will thicken up a bit with the addition of the cheese.
4. Quickly remove from the heat. Sprinkle with the parsley. Serve immediately and enjoy.