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Creamy Chicken Noodles

Prep time 30 min
Cook time 30 min
Total time 1 hr

Prep time 30 min
Cook time 30 min
Total time 1 hr


A big plate of warm noodles topped with creamy sauce is a classic comfort food. There’s the nostalgia of family dinners past coupled with the naughty, feel-good effect that accompanies a mouthful of starchy carbs. But let’s be honest, eating noodles—as comforting as it may be—is not something that we are able to do with a clear conscience.

The noodles used here are Banza Rotini made from Chickpeas. These have twice the protein, twice the fiber and half the carbs of traditional wheat noodles! What’s really cool is that by making swaps like this in your cooking, your family gets healthier and more fit without ever realizing that you’re feeding them something that’s good-for-them. Sneaky, sneaky!

This creamy, comforting dish is 100 percent grain-, gluten- and dairy-free, which you’ll find hard to believe when you dig into it. Remember to come up for air as you enjoy this tasty noodle dinner with zero guilt!

Note: Wondering what nutritional yeast is? Well, for starters, it’s nothing like the fast action yeast that is used to make bread. It has large, yellow flakes and a nutty, cheesy flavor. It is fortified with B12 and sold in the bulk section of your local health food store. I add it to recipes to amp up the cheesy flavor, like with the creamy sauce in this recipe.

Serves 8

1 tablespoon olive oil

1 yellow onion, chopped

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 teaspoon garlic powder, divided

1 teaspoon sea salt, divided

½ teaspoon onion powder, divided

½ teaspoon black pepper, divided

½ teaspoon sweet paprika, divided

½ teaspoon dried basil, divided

½ teaspoon dried thyme, divided

1 Lemon, juiced and zested

2 cups Mushrooms, sliced

1 (8oz) box Banza Rotini made from Chickpeas (or 5 zucchini turned into noodles with a veggie peeler)

2 heads Broccoli, chopped

1 tablespoon coconut oil

1 tablespoon coconut flour

1 can (13.66oz) coconut milk, full fat

½ cup nutritional yeast

1 tablespoon dijon mustard

1 tablespoon mirin OR white wine


Heat the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring often, for about 8 minutes, until soft. 


Rinse the chicken breast and pat dry. Cut into 1-inch cubes. 


Measure out the spices, dividing into two small bowls.


Combine the chicken pieces with half of the spices and the juice and zest from the lemon. Mix well until all of the chicken pieces are evenly coated.


Add the chicken to the onions in the skillet and cook for another 10 minutes, until all of the pink is gone from the center of the chicken pieces. Add the mushroom and cook for another 4 minutes. Transfer the chicken mixture to a plate, cover and set aside.


Bring 8 cups of salted water to a rolling boil. Add the Banza noodles, and stir immediately. After 5 minutes, add in the broccoli. Boil for another 4 minutes, then drain the noodles and broccoli.


In a large skillet, melt the coconut oil over medium heat. Whisk in the coconut flour and continue to whisk until browned. Add the coconut milk, nutritional yeast, Dijon, mirin (or white wine), and the remainder of the spices. Whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes, as the sauce thickens.


Add the chicken, veggies and noodles to the sauce and mix well. Cook until warmed through. Serve immediately and enjoy!


Calories: 499
Fat: 24g
Carbohydrates: 29g
Sodium: 431mg
Fiber: 8g
Protein: 46g
Sugar: 5g

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