Creamy Parmesan Chicken Noodle
Wide noodles catch a silky Parmesan coating around pieces of tender cooked chicken. A canned soup base brings the creamy supper together quickly on a busy night.
Recipe link
Prep time5 min
Cook time20 min
Total time25 min
- Course
- Pastas
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 340
Ingredients
Creamy Parmesan Chicken Noodle
- 1 can condensed cream of chicken & broccoli soup — 10.5 oz
- ½ cup milk — plus more as needed
- ⅓ cup Parmesan cheese — finely grated
- ⅛ teaspoon black pepper (optional) — plus more to taste
- 4 oz wide egg noodles — cooked and drained; about 3 cups
- 2 cups cooked chicken — cubed or shredded
- chopped fresh parsley (optional) — optional, for garnish
- additional Parmesan cheese (optional) — optional, for serving
Instructions
- Cook the Noodles: In a medium saucepan, bring water to a boil over high heat. Add the egg noodles and cook for the time directed on the package, usually 6 to 8 minutes, until just tender. Do not overcook. Drain well in a colander and set aside.4 ounces wide egg noodles
- Warm the Sauce: In a large saucepan or deep skillet over low heat, combine the condensed soup, milk, Parmesan cheese, and black pepper. Whisk for 3 to 5 minutes, until the Parmesan is melted and the sauce is smooth and steaming but not bubbling. Do not boil.1 can condensed cream of chicken & broccoli soup, ½ cup milk, ⅓ cup Parmesan cheese, ⅛ teaspoon black pepper
- Add the Noodles and Chicken: Stir the drained egg noodles and cooked chicken into the sauce. Continue heating over low heat for 3 to 5 minutes, stirring occasionally, until everything is evenly coated and steaming hot. Previously chilled chicken should reach 165°F. If the sauce becomes too thick, stir in additional milk 1 tablespoon at a time. Do not boil.4 ounces egg noodles, cooked and drained, 2 cups cooked chicken, milk as needed
- Finish and Serve: Remove the pan from the heat. Taste and add more black pepper if desired. Top with chopped fresh parsley and additional Parmesan cheese, if using, and serve immediately while the sauce is creamy.black pepper, chopped fresh parsley, additional Parmesan cheese
Notes
- Heat Gently: Keep the sauce over low heat once the Parmesan is added. Boiling can make the sauce separate or become grainy.
- Chicken: Rotisserie chicken, leftover roasted chicken, or poached chicken all work well. Remove any skin, bones, or cartilage before cubing or shredding.
- Consistency: The noodles continue absorbing sauce as the dish stands. Stir in additional milk 1 tablespoon at a time until the desired consistency returns.
- Make Ahead: The chicken can be cooked, cubed, or shredded in advance. For the creamiest texture, cook the noodles and combine the dish shortly before serving.
- Storage and Reheating: Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk until the center reaches 165°F. Freezing is not recommended for the best noodle and sauce texture.
- Add-Ins: Cooked peas, broccoli, or mushrooms may be folded in with the chicken for an optional variation.
- Serving Suggestions: Serve with Lemon Green Beans, Cheesy French Bread, or Layered Summer Salad.
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: About 1½ cups
- Calories
- 340
- Carbohydrates
- 28 g
- Protein
- 30.5 g
- Fat
- 11 g
- Saturated Fat
- 4 g
- Cholesterol
- 100 mg
- Sodium
- 730 mg
- Fiber
- 1 g
- Total Sugars
- 2.5 g
Equipment
- Medium saucepan
- Colander
- Large saucepan or deep skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Instant-read thermometer