Creamy Chicken Egg Noodles (Printable)

Tender chicken melds with egg noodles in a smooth, herb-infused creamy sauce.

# What You'll Need:

→ 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 the chicken pieces 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 lightly 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 until vegetables soften, approximately 4 to 5 minutes. Add minced garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, 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, then season to taste with salt and pepper.
06 - Bring sauce to a gentle simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
07 - In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
08 - Return cooked chicken to the sauce along with frozen peas. Simmer for 2 to 3 minutes until peas are heated and chicken is warmed through.
09 - Add cooked egg noodles to the sauce and stir gently to coat evenly.
10 - Sprinkle with fresh parsley if desired before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The sauce is silky without being heavy, thanks to the balance of cream and broth.
  • You probably have most of these ingredients already lurking in your kitchen.
  • It's forgiving enough for weeknight cooking but elegant enough to serve guests.
02 -
  • Don't skip browning the chicken; that crust is where the flavor lives, and boiling it instead makes it pale and sad.
  • If your sauce breaks or looks grainy, it's usually because you added cold cream to hot broth too quickly—next time, temper the cream by whisking it with a little hot sauce first.
  • Egg noodles will keep absorbing sauce as it sits, so if you're making this ahead, store the noodles separately and combine them right before serving.
03 -
  • Cook your noodles separately and keep them slightly underdone—they'll finish cooking in the warm sauce and won't turn mushy by the next day.
  • If you're cooking for someone with dietary restrictions, this dish is flexible; swap cream for coconut milk, use gluten-free noodles, or use vegetable broth with extra mushrooms and skip the chicken entirely.
Return