Save There's something about the smell of butter hitting a hot pan that makes everything feel possible in the kitchen. I discovered this creamy chicken and egg noodles dish on a Tuesday evening when I had leftover chicken, a craving for comfort, and exactly thirty minutes before people were arriving for dinner. The first bowl I made was a little too thick, the second attempt had underseasoned vegetables, but by the third time, I nailed it—and my guests asked for the recipe before dessert even came out.
I'll never forget my sister's face when she tasted this during a rainy Sunday dinner—she closed her eyes, and when she opened them again, she asked if I'd somehow made it taste like her favorite restaurant from childhood. That's when I realized comfort food isn't about fancy techniques; it's about nailing the fundamentals and letting the cream, herbs, and chicken speak for themselves.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier than breasts, but both work perfectly; cut them into pieces about the size of walnuts so they cook evenly and nestle into the sauce.
- Unsalted butter (2 tbsp) and olive oil (1 tbsp): Together they create a beautiful base for cooking the chicken without burning; the combination gives you better flavor than oil alone.
- Yellow onion, carrots, and celery (1 medium onion, 2 carrots, 2 stalks): These three form the foundation of the sauce's flavor, and finely chopping the onion helps it melt into the cream more seamlessly.
- Garlic cloves (2, minced): Add these after the other vegetables soften so they perfume the sauce without turning bitter.
- All-purpose flour (2 tbsp): This thickens the sauce into something silky; whisking it in slowly prevents lumps.
- Chicken broth, whole milk, and heavy cream (2 cups broth, 1 cup milk, 1/2 cup cream): The ratio of these liquids is what makes the sauce taste rich without being overwhelming; the milk and cream balance the broth's saltiness.
- Dijon mustard (1 tsp): It adds a subtle sharpness that makes you wonder what's making the sauce taste so good.
- Dried thyme, parsley, and paprika (1 tsp thyme, 1/2 tsp each parsley and paprika): These herbs are gentle enough not to overpower but present enough to remind you this isn't just cream sauce.
- Wide egg noodles (250 g): Wide noodles catch and hold the sauce better than thin ones, so every forkful tastes complete.
- Frozen peas (60 g) and fresh parsley (2 tbsp, optional): The peas add sweetness and texture; fresh parsley at the end brightens everything up.
Instructions
- Season your chicken:
- Toss the bite-sized pieces with salt and pepper, letting them sit while you gather the rest of your ingredients.
- Get the pan hot and sear the chicken:
- Heat butter and oil over medium-high heat until they shimmer together, then add chicken and let it develop a light golden crust on both sides, about 5 to 6 minutes total. Don't stir constantly; give each piece time to brown.
- Build the flavor base:
- Remove the chicken to a plate, then add onion, carrots, and celery to the same pot where the chicken was, stirring occasionally for about 4 to 5 minutes until they're softer and the onion turns translucent. Add minced garlic and cook for another minute until it smells incredible.
- Make a simple roux:
- Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes so it coats everything and starts to smell toasty. This prevents lumps later on.
- Add the liquids slowly:
- Whisk in the chicken broth first, then milk and cream, pouring slowly while stirring to keep the mixture smooth. Add Dijon mustard, thyme, parsley, paprika, and taste for salt and pepper as you go.
- Let the sauce come together:
- Bring everything to a gentle simmer and stir frequently for about 5 minutes as the sauce thickens and the flavors marry. You'll see it transform from thin and separated to luxurious and cohesive.
- Cook the noodles separately:
- In another pot, boil salted water and cook egg noodles according to package directions; drain them and set aside so they're ready when you need them.
- Finish the dish:
- Return the chicken to the sauce along with frozen peas, simmering for 2 to 3 minutes just until the peas heat through and the chicken warms back up. Add the cooked noodles and toss everything gently until the noodles are coated in that creamy sauce.
- Serve and garnish:
- Spoon into bowls and scatter fresh parsley over the top if you have it; the brightness of fresh herbs against the richness of the cream makes all the difference.
Save The real magic happened when my grandmother tried it and said it reminded her of the chicken and noodles her mother used to make, except somehow more refined, more intentional. That's when I understood this dish works because it honors something deeply familiar while still feeling a little special, a little proud of itself.
Why This Works Every Time
The beauty of this recipe is that it doesn't demand precision; it invites adaptation. The ratio of cream to broth to milk stays the same, but the vegetables, herbs, and seasonings can shift based on what's in your fridge or what you're craving. I've added mushrooms when I wanted earthiness, splashed in white wine when I wanted brightness, swapped fresh thyme for dried when the garden was full.
Make It Your Own
One night I was out of heavy cream and used extra milk with a knob of butter stirred in at the end, and it was lighter but still silky. Another time I threw in peas, corn, and green beans all at once because my vegetable drawer was overflowing, and the dish somehow tasted even better with all those pops of color. The dish has a forgiving nature that invites you to be creative without fear.
Serving and Storage Ideas
This dish serves four generously, but the portions are flexible depending on whether you're pairing it with a salad or bread. Leftovers actually improve after a day or two in the refrigerator as the flavors deepen and meld together; just reheat gently on the stovetop with a splash of milk to bring back the sauce's silkiness. Serve it alongside a crisp green salad, steamed broccoli, or crusty bread to soak up every last bit of that creamy sauce.
- Store leftovers in an airtight container for up to three days in the refrigerator.
- To freeze, let it cool completely and transfer to a freezer-safe container for up to two months.
- Reheat slowly over low heat, stirring occasionally, and add a little milk if the sauce seems thick.
Save This creamy chicken and egg noodles recipe has become my answer to the question, what should I make tonight? It's forgiving, honest, and tastes like someone cared enough to spend time in the kitchen for you.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs work well, cut into bite-sized pieces for even cooking and tenderness.
- → Can I use a different type of noodles?
While wide egg noodles are traditional here, pasta shapes like fettuccine or pappardelle can also complement the creamy sauce nicely.
- → How can I thicken the sauce if needed?
The sauce is thickened using a roux of butter and flour. If it’s too thin, simmer gently or add a little extra flour slurry to achieve desired consistency.
- → What herbs enhance the flavor most?
Dried thyme, parsley, and a touch of paprika contribute warmth and aromatic notes, balancing the creamy elements perfectly.
- → Is it possible to prepare this dish ahead of time?
Yes, you can cook it in advance and reheat gently, adding a splash of broth or milk to refresh the sauce’s creaminess if needed.