Creamy Chicken Egg Noodles (Print Version)

Tender chicken and egg noodles combined with a rich creamy sauce and savory vegetables in an easy meal.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Vegetables & Aromatics

04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 2 medium carrots, peeled and sliced
09 - 2 celery stalks, sliced

→ Sauce

10 - 2 tbsp all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 tsp Dijon mustard
15 - 1 tsp dried thyme
16 - 1/2 tsp dried parsley
17 - 1/2 tsp paprika
18 - Salt and pepper to taste

→ Noodles & Finishing

19 - 8 oz wide egg noodles
20 - 1/2 cup frozen peas
21 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Season chicken pieces evenly with salt and black pepper.
02 - Heat butter and olive oil in a large pot or deep skillet over medium-high heat; add chicken and cook until browned and fully cooked, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, add onion, carrots, and celery; sauté for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour into the vegetables and cook, stirring continuously, for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Stir in Dijon mustard, dried thyme, dried parsley, paprika, and adjust salt and pepper to taste.
06 - Bring mixture to a simmer, cooking and stirring frequently for 5 minutes until sauce thickens.
07 - Meanwhile, prepare egg noodles in a separate pot according to package directions; drain and set aside.
08 - Return chicken to the sauce along with frozen peas; simmer for 2 to 3 minutes until peas are heated through and chicken is warmed.
09 - Add cooked egg noodles to the sauce and toss gently to coat evenly.
10 - Sprinkle with fresh parsley if desired before serving.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from craving to serving without stress.
  • The sauce is silky and forgiving, coating the noodles in a way that makes every bite feel indulgent but not heavy.
  • You probably have most of these ingredients already, or they're easy to grab on your way home.
02 -
  • If your sauce breaks or looks curdled, don't panic—turn the heat to low and whisk in a splash more cold milk while stirring constantly, and it'll smooth back out.
  • Don't skip the step of letting the flour cook for a minute or two; it removes the raw flour taste and makes your roux work better as a thickener.
  • Taste and season as you go rather than at the end; it's easier to adjust when you understand each layer of flavor building.
03 -
  • Use rotisserie chicken if you're short on time; shred it and add it at the end instead of cooking raw chicken, cutting your active time in half.
  • Whisk the flour in completely before adding any liquid to avoid lumps that refuse to disappear no matter how hard you stir.
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