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Why Make This Recipe
Creamy Chicken and Noodles is a comfort food favorite for many families. It brings together tender chicken, fresh vegetables, and silky smooth noodles in a rich, creamy sauce. This dish is perfect for a cozy dinner at home, and it’s simple enough for new cooks to handle. The combination of flavors and textures will surely delight everyone at the table.
How to Make Creamy Chicken and Noodles
Ingredients
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small diced onion
- Salt
- Pepper
- Garlic powder
- 4 tbsp butter
- 3 tbsp flour
- 1 tbsp minced garlic
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, and garlic powder
- 1 lb chicken breasts
- 1/2 cup heavy cream
- 12 ounces of egg noodles
Directions
- Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder.
- In a skillet over medium heat, add 3 tablespoons of butter and the chopped veggies. Once they start to soften, add 1 more tablespoon of butter and 3 tablespoons of flour, stirring to form a roux.
- Add minced garlic and 2 cups of chicken broth; stir well.
- Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder; stir again.
- When bubbling, add chicken to the skillet and boil the egg noodles.
- Cover the chicken in gravy, place the lid on, reduce heat to medium-low, and cook for 12-15 minutes until chicken reaches 165 degrees.
- Shred the chicken with forks, then stir in heavy cream and cooked egg noodles. Enjoy!
How to Serve Creamy Chicken and Noodles
Serve Creamy Chicken and Noodles hot from the skillet. It’s best enjoyed with a sprinkle of fresh herbs on top, like parsley or chives, for a pop of color and taste. Pair it with a simple side salad or some crusty bread to soak up the creamy sauce.
How to Store Creamy Chicken and Noodles
To store, let the dish cool, then transfer it to an airtight container. It can stay in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to revive the creaminess.
Tips to Make Creamy Chicken and Noodles
- Use fresh vegetables for the best flavor and texture.
- If you want a bit more zing, add a dash of hot sauce or red pepper flakes.
- For extra creaminess, you can add more heavy cream or even a bit of cream cheese.
- Make it a one-pot dish by cooking the egg noodles directly in the broth while the chicken cooks.
Variation
You can easily customize this recipe by adding other vegetables like peas, mushrooms, or spinach. You can also switch the chicken for turkey or a plant-based protein for a different twist.
FAQs
Can I use pre-cooked chicken?
Yes, you can use rotisserie chicken or leftover chicken. Just add it towards the end to heat through.
Can I substitute the heavy cream?
Yes, you can use half-and-half or a non-dairy option like coconut cream, but the flavor will vary.
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What if I don’t have egg noodles?
You can substitute with any pasta you have on hand, just adjust the cooking time according to the type of pasta used.
Creamy Chicken and Noodles
Ingredients
Vegetables
- 1 cup chopped carrots Fresh or frozen
- 1 cup chopped celery Fresh
- 1 small diced onion
- Salt To taste
- Pepper To taste
- Garlic powder To taste
Main Ingredients
- 4 tbsp butter Divided
- 3 tbsp flour For the roux
- 1 tbsp minced garlic
- 2 cups chicken broth Low sodium recommended
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lb chicken breasts Cut in half lengthwise
- 1/2 cup heavy cream For a richer flavor
- 12 ounces egg noodles Can substitute with other pasta
Instructions
Preparation
- Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder.
- In a skillet over medium heat, add 3 tablespoons of butter and the chopped vegetables. Once they start to soften, add 1 more tablespoon of butter and 3 tablespoons of flour, stirring to form a roux.
Cooking
- Add minced garlic and 2 cups of chicken broth; stir well.
- Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder; stir again.
- When bubbling, add chicken to the skillet and boil the egg noodles.
- Cover the chicken in gravy, place the lid on, reduce heat to medium-low, and cook for 12-15 minutes until chicken reaches 165 degrees.
- Shred the chicken with forks, then stir in heavy cream and cooked egg noodles. Enjoy!