Chicken and Egg Noodles

This Italian-spiced chicken and egg noodles recipe is an easy weeknight winner. It uses up fresh summer produce and comes together in a flash.

A summery chicken and egg noodles recipe

It’s tomato season, and I bought a ton of them at the farmer’s market over the weekend! For this recipe, I use fresh tomatoes with zucchini and pair them with seasoned diced chicken breasts to create a delicious sauce for egg noodles.

This is a really easy dinner that you can throw together any day of the week. It’s really perfect for a quick meal after work!

The gist is simple: fry chicken breasts, add a few veggies, throw in some chicken broth or water, and simmer. Then, toss with egg noodles, plenty of Parmesan, and minced parsley. You’re done!

What you need

• Chicken: I bought a package of diced chicken breasts to save time. If you have whole breasts on hand, you can dice them yourself. You can also use boneless, skinless chicken thighs for this recipe.
• Spices: I season the chicken with Italian seasoning, garlic powder, paprika, and a bit of crushed red pepper.
• Veggies: I use fresh diced tomatoes and zucchini. You can use a can of diced tomatoes if that’s what you have!
• Chicken broth: I used chicken broth, but feel free to swap in water instead.
• Broad egg noodles: I love how quickly these cook up for this recipe! You can use a short pasta instead, such as fusilli or rotini!
• Parmesan and parsley: I add grated Parmesan and freshly minced parsley at the end for a bit of creaminess and a bright finish.

How to make it

• Step 1: Before you begin, heat the water for the noodles on the stove. As you wait for it to boil, you can begin to work on the sauce. Once the water boils, add the noodles and cook until just under al dente. Drain, rinse, and set aside.
• Step 2: Heat the olive oil in a wide pot and add the chicken and all the spices. Add the onion and cook for about 8–10 minutes.

• Step 3: Add the tomatoes, zucchini, and water. Bring to a boil. Reduce the heat and simmer uncovered for about 20 minutes.
• Step 4: From there, add the cooked egg noodles, Parmesan, fresh parsley, and a pinch of oregano if you like. Simmer for just a few minutes. You’re done!

Transfer the chicken and egg noodles to a large serving bowl and finish with more Parmesan and parsley if you like. I also add a few cracks of black pepper on top. You’re ready to dig in!

Chicken and Egg Noodles

This Italian-spiced chicken and egg noodles recipe is an easy weeknight winner. It uses up fresh summer produce and comes together in a flash.

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 20 minutes minutes

Servings: 4

Calories: 472kcal

Equipment

• Wide pot
• Large pot

Ingredients

• 8 ounces broad egg noodles
• 1 tablespoon extra virgin olive oil
• 1 pound diced boneless, skinless chicken breasts
• 1½ tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Crushed red pepper (to taste)
• 1 yellow onion, peeled and diced
• ¾ pound ripe tomatoes, trimmed and diced; or use 14.5-ounce can diced tomatoes
• ½ pound zucchini, trimmed and medium-diced
• 1 cup water or chicken broth
• ½ cup Parmesan cheese (grated, plus more for serving)
• ¼ cup minced parsley, plus more for serving
• Pinch of dry oregano, optional, to taste
• Salt and pepper

Instructions

Cook the noodles:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook until slightly under al dente, about 1 minute less than the package recommends. Drain and rinse and set aside.

Cook the chicken:

• As you wait for the water to boil, heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet or wide pot.
• Add the chicken and season with Italian seasoning, garlic powder, paprika, and crushed red pepper flakes to taste. Add salt and pepper and toss to coat. Add the diced onion to the pot and cook for 8–10 minutes, stirring occasionally.

Simmer the sauce:

• Add the tomatoes and zucchini to the pot and turn the heat to high. Pour in the water and bring to a boil. Reduce the heat to low and add salt and pepper to taste. Simmer, uncovered, for 20 minutes. Taste and season.

Finish the noodles:

• Turn the heat on the sauce to medium. Once it bubbles rapidly, add the noodles, Parmesan cheese, parsley, and a pinch of oregano to taste. Toss to coat. Simmer rapidly for 3–5 minutes. Turn off the heat.

To serve:

• Transfer the chicken and egg noodles to a large serving bowl. Serve with more Parmesan cheese and parsley on top. Enjoy!

Nutrition

Calories: 472kcal | Carbohydrates: 51g | Protein: 39g | Fat: 13g | Sodium: 355mg | Fiber: 5g | Sugar: 6g | Vitamin C: 25mg

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