Need dinner on the table fast without blowing the grocery budget? This Chicken Italiano keeps it simple with browned chicken, onions, green pepper, tomatoes, egg noodles, and a handful of shredded cheese if you want it. It eats like comfort food, but it doesn’t take all night to get there.
If you're in a hurry and need a fast, healthy, dirt cheap meal, here is one of our familys favorites.
In a large skillet brown the chicken in 1 Tbs oil. Once the chicken is properly browned, add the onions and green pepper slices, sprinkle with 1 tsp (I don't measure it, I just add it) and cook until tender. In the meantime boil enough water to cook your egg noodles (& cook them to whatever tenderness you prefer).
Sprinkle the top with shredded cheese if you like and serve. This is a meal that takes about 18 minutes from start to finish. I don't mix the chicken/veggies with the noodles because I like to use the leftovers in wraps for lunches. Usually there aren't any leftover noodles.
You brown the chicken, soften the vegetables, simmer everything with diced tomatoes, and spoon it over buttered noodles. That’s it. Keep the noodles separate and the leftovers stay more flexible for lunches, wraps, or a quick second dinner. For safe leftover handling, refrigerate the cooked dish within 2 hours and use it within 3 to 4 days, following USDA leftover food safety guidance.
Ingredients for Chicken Italiano
- 2 large boneless skinless chicken breasts, cut into small chunks
- 1 to 2 onions, sliced
- 1 green bell pepper, sliced
- 1 can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 2 cups uncooked egg noodles
- 1 tablespoon oil
- 1 tablespoon butter
- Garlic salt, to taste
- Shredded mozzarella cheese, for serving (optional)
How to Make Chicken Italiano
- Bring a pot of water to a boil and cook the egg noodles to your preferred tenderness.
- While the noodles cook, heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken pieces.
- Add the sliced onions and green bell pepper to the skillet. Sprinkle in the Italian seasoning and cook until the vegetables are tender and the chicken is cooked through.
- Stir in the undrained diced tomatoes and reduce the heat to a simmer.
- Drain the noodles, then toss them with the butter and a light sprinkle of garlic salt.
- Divide the noodles among plates and spoon the chicken, tomatoes, and vegetables over the top.
- Finish with shredded mozzarella, if desired, and serve hot.
Helpful Tips
Cut the chicken into even bite-size pieces so it browns quickly and finishes cooking at the same time. If the pieces are all over the map, some will dry out while the rest play catch-up.
Don’t crowd the skillet. If your pan is small, brown the chicken in two batches so it sears instead of steaming.
Keep the noodles separate until serving if you want better leftovers. That way the pasta doesn’t soak up all the tomato juices overnight, and the chicken mixture can be tucked into wraps the next day just as easily as it can go back over fresh noodles.
If you want a little more sauce, add a splash of the noodle cooking water to the skillet right before serving. It loosens the tomato mixture without watering down the flavor.
Easy Variations
Swap the chicken breasts for boneless thighs if that’s what you have. They stay a little juicier and work just as well in the same method.
Use red or yellow bell pepper instead of green if you prefer a sweeter flavor. No kitchen police will show up.
Try provolone, an Italian blend, or even a little Parmesan in place of mozzarella. This is a forgiving skillet dinner, not a final exam.
If you like heartier one-pan meals, you might also enjoy Braised Chicken and Veggies or Sausage, Potato Pepper Skillet Dinner.
Storage and Leftovers
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. Store leftover cooked noodles separately when possible for the best texture.
For longer storage, freeze the chicken mixture in a freezer-safe container for up to 2 to 3 months as an estimate for best quality. Thaw in the refrigerator before reheating.
Reheat single portions in the microwave until hot throughout, or warm the chicken mixture in a skillet over medium-low heat with a small splash of water. Leftovers should be reheated until steaming hot.
Serving Suggestions
Serve this over buttered egg noodles just like written, or spoon it over rice if that’s cheaper in your pantry this week. A side salad and a piece of garlic toast round it out nicely.
If you want to stretch the meal further, add extra sautéed onions or another bell pepper and serve smaller portions with bread on the side. For another inexpensive chicken dinner idea, take a look at Dirt Cheap Healthy Dinner Idea.
💸 Budget101® Price Breakdown: Chicken Italiano Dinner Idea
🛒 Walmart Grocery List
- Boneless Skinless Chicken Breast, 2 lb
- Yellow Onions, 3 lb bag
- Green Bell Pepper, 1 each
- Diced Tomatoes, 14.5 oz can
- Italian Seasoning, 0.95 oz
- Shredded Mozzarella Cheese, 8 oz bag
- Egg Noodles, 12 oz package
- Vegetable Oil, 48 fl oz bottle
- Salted Butter, 16 oz box
- Garlic Salt, 5.7 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chicken Italiano Dinner Idea
Absolutely. Boneless thighs work well here and usually stay a little juicier, so if you tend to overcook chicken by a minute or two, they’re more forgiving. Cut them into similar-size pieces and cook until they reach 165°F in the thickest part.
Plan on about 4 servings. Two cups of uncooked egg noodles usually cook up to enough pasta for four main-dish portions, and the chicken and vegetables stretch across those plates nicely without pretending to feed a small marching band.
For this one, yes, that’s the better move. Cooking the noodles separately lets you season them with butter and garlic salt, and it keeps leftovers from turning into one giant tomato-soaked pasta brick by the next day.
Plain diced tomatoes in juice are the easiest fit because they add moisture without changing the seasoning too much. If all you have is petite diced, use that. If the can includes extra herbs, cut back a bit on the Italian seasoning so the whole skillet doesn’t taste like you dropped the spice jar in.
Brown it over medium-high heat, then stop cooking it like it insulted you. Small, even pieces cook fast, and once the tomatoes go in, the skillet only needs a gentle simmer to finish the dish without turning the chicken tough.
You can make the chicken and vegetable mixture up to 1 day ahead and refrigerate it, then cook fresh noodles when you’re ready to serve. That keeps the pasta from absorbing too much liquid and gives you a much better texture at dinnertime.
Provolone, an Italian blend, or a light sprinkle of Parmesan all work. Mozzarella melts softly and keeps the flavor mild, while Parmesan adds a saltier finish, so use a smaller amount if that’s what you’re grabbing from the fridge door.
Yes, but freeze the chicken mixture and noodles separately if you can. The chicken and vegetables hold up better than the noodles, which can soften after thawing. For best quality, use the frozen leftovers within about 2 to 3 months.
Keep it easy with a green salad, garlic bread, or simple steamed vegetables. Since the skillet already brings the chicken, tomatoes, and peppers, the best sides are the ones that don’t demand a second shift in the kitchen.
Definitely. Extra onions, another bell pepper, sliced mushrooms, or zucchini fit right in without changing the basic method. Add quick-cooking vegetables with the peppers and onions so they soften before the tomatoes go in.
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🖨️ Print-Friendly Chicken Italiano Dinner Idea
Chicken Italiano Dinner Idea
Ingredients
- 2 large boneless skinless chicken breasts cut into small chunks
- 1 to 2 onions sliced
- 1 green bell pepper sliced
- 1 can diced tomatoes undrained
- 1 teaspoon Italian seasoning
- 2 cups uncooked egg noodles
- 1 tablespoon oil
- 1 tablespoon butter
- Garlic salt to taste
- Shredded mozzarella cheese for serving (optional)
Equipment
Instructions
- Bring a pot of water to a boil and cook the egg noodles to your preferred tenderness.
- While the noodles cook, heat the oil in a large skillet over medium-high heat and brown the chicken pieces.
- Add the sliced onions and green bell pepper to the skillet. Sprinkle in the Italian seasoning and cook until the vegetables are tender and the chicken is cooked through.
- Stir in the undrained diced tomatoes and reduce the heat to a simmer.
- Drain the noodles, then toss them with the butter and a light sprinkle of garlic salt.
- Divide the noodles among plates and spoon the chicken, tomatoes, and vegetables over the top.
- Finish with shredded mozzarella, if desired, and serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cost estimate breakdown: chicken $5.96, onions $0.66 for 2 medium onions, green bell pepper $0.86, diced tomatoes $0.96, Italian seasoning $0.09, egg noodles $0.31, oil $0.05, butter $0.19, garlic salt $0.03, mozzarella $0.84.
Prep and cook times are estimated from the written method.
Leftovers keep in the refrigerator for 3 to 4 days in an airtight container.
Freeze the chicken mixture up to 2 to 3 months for best quality.
