Save to Pinterest There's something about a bowl of creamy chicken and egg noodles that stops time. One rainy Tuesday, I found myself stirring this dish while my sister sat at the kitchen counter, telling me about a terrible day at work—and by the time the noodles were coated in that silky sauce, she was laughing instead. That's when I realized this wasn't just comfort food; it was the kind of meal that lets people exhale. The combination of tender chicken, soft vegetables, and those eggy noodles swimming in cream somehow makes everything feel manageable again.
I made this for a small dinner party years ago, and someone asked for the recipe before dessert was even served. That doesn't sound like much, but it meant they wanted to recreate this feeling at home—and that stuck with me. Now whenever I cook it, I think about how food carries memory, and how a simple plate of noodles can become a story worth sharing.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g / 1.1 lbs), cut into bite-sized pieces: Thighs stay more forgiving and flavorful than breasts, but either works; the bite-sized cut ensures everything cooks evenly and tucks nicely into the sauce.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season the chicken before cooking—this small step makes a real difference in how the meat tastes in the final dish.
- Unsalted butter and olive oil (2 tbsp and 1 tbsp): The butter brings richness while the oil prevents burning; together they create the perfect base for browning the chicken.
- Yellow onion, garlic, carrots, and celery (1 medium onion, 2 cloves garlic, 2 medium carrots, 2 stalks celery): These are your flavor foundation—don't skip the garlic or rush the sauté, as it sets the entire tone.
- All-purpose flour (2 tbsp): This thickens the sauce into something luxurious; cook it briefly with the vegetables to remove the raw taste.
- Chicken broth, whole milk, and heavy cream (480 ml, 240 ml, and 120 ml respectively): The ratio of these three creates a sauce that's creamy without being heavy; the broth keeps it from tasting one-note.
- Dijon mustard, thyme, parsley, and paprika (1 tsp, 1 tsp, 1/2 tsp, and 1/2 tsp): These herbs and seasonings add complexity and warmth, transforming cream into something with soul.
- Wide egg noodles (250 g / 8 oz): Wide noodles catch more sauce than thin ones, which is exactly what you want here.
- Frozen peas and fresh parsley (60 g peas, 2 tbsp fresh parsley optional): Peas add color and sweetness while fresh parsley brightens everything right before serving.
Instructions
- Season and sear the chicken:
- Pat your chicken pieces dry and season generously with salt and pepper, then let them sit for a minute. Heat the butter and oil in a large pot over medium-high heat until it shimmers, then add the chicken in a single layer—listen for that satisfying sizzle, which means the heat is right.
- Build the flavor base:
- Once the chicken is browned (about 5–6 minutes), set it aside on a plate. In that same pot, add the chopped onion, carrots, and celery, letting them soften for 4–5 minutes until the onion becomes translucent and smells sweet. Add the minced garlic in the final minute—if it starts to brown, lower the heat slightly.
- Create the roux:
- Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes; you'll feel the mixture thicken slightly and smell a toasted grain scent, which tells you the raw flour taste is gone. This is your thickening agent, so don't skip this step.
- Build the sauce:
- Slowly pour in the chicken broth while whisking steadily to avoid lumps, then add the milk and cream. Whisk in the Dijon mustard, thyme, parsley, paprika, and taste as you go—salt and pepper come last, so you can adjust perfectly.
- Simmer and thicken:
- Bring the sauce to a gentle simmer and let it bubble softly for about 5 minutes, stirring occasionally. You'll notice it transforming from thin to silky as the flour and cream work their magic; the sauce should coat the back of a spoon.
- Cook the noodles separately:
- While the sauce simmers, bring a separate pot of salted water to a boil and cook the egg noodles according to package directions. Drain them well but don't rinse them—the starch on their surface helps the sauce cling beautifully.
- Reunite everything:
- Return the chicken to the pot along with the frozen peas and let everything simmer for 2–3 minutes until the peas thaw and the chicken warms through. Pour the drained noodles directly into the sauce and fold gently, tossing to coat every strand in that creamy goodness.
- Finish and serve:
- Taste one final time for seasoning, then ladle into bowls and top with fresh parsley if you have it. The color and brightness of fresh herbs make a noticeable difference, even if it feels optional.
Save to Pinterest I remember standing at the stove late one night, watching the steam rise from this pot while my partner set the table without being asked. When he came back to the kitchen to check on dinner, he just smiled and squeezed my shoulder—no words needed. That's the kind of meal this is: it does the emotional heavy lifting so you don't have to.
How to Make It Your Own
This recipe is forgiving, which is why it's stayed in my regular rotation for so long. A splash of dry white wine added when you sauté the vegetables brings a subtle depth that lingers in the background. Fresh mushrooms sliced and cooked with the aromatics add an earthy richness that transforms the dish entirely—I learned this from my neighbor who uses cremini mushrooms and swears by them. Some nights I use rotisserie chicken straight from the store, which cuts your active cooking time in half and honestly tastes just as good, especially when you're tired.
What to Serve Alongside
This dish is rich and complete on its own, but it truly shines with a crisp counterpoint. A simple green salad with sharp vinaigrette cuts through the creaminess and feels celebratory without adding much work to your night. Steamed broccoli works beautifully too—something about the slight bitterness balances the sweet comfort of the sauce. I've even served it alongside roasted green beans, and the contrast between tender noodles and snappy vegetables makes the whole meal feel more textured and interesting.
Storage and Reheating
This keeps beautifully in the refrigerator for up to three days, which makes it perfect for meal prep when you know the week ahead will be chaotic. When reheating, add a splash of milk or broth to loosen the sauce back to silky, then warm gently over medium heat, stirring occasionally—never blast it on high or the cream will separate and feel grainy. It also freezes well if you're planning ahead, though I'd add the noodles fresh rather than freezing them together, which keeps the texture from getting mushy.
- Reheat gently over medium heat with a splash of milk to restore the sauce's silky texture.
- Frozen leftovers taste best within two months, and thaw in the refrigerator overnight before warming.
- Fresh parsley added just before serving makes leftovers feel like a newly cooked meal.
Save to Pinterest Every time I make this dish, I'm reminded that the best meals are the ones that give people permission to relax. There's a reason this one has stayed in my kitchen for so long—it works, it tastes like home, and it never fails to comfort.
Recipe Q&A
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs provide tender, juicy pieces that cook evenly in this dish.
- → Can I use other types of noodles?
Wide egg noodles are preferred for their texture and ability to hold the creamy sauce well, but other pasta types may be used.
- → How do I thicken the sauce properly?
Cooking flour into a roux before adding liquids ensures the sauce thickens smoothly without lumps.
- → What herbs enhance the flavor?
Dried thyme and parsley offer a fragrant, savory note that complements the creamy base nicely.
- → Can vegetables be substituted or added?
Carrots, celery, and onion are classic here, but mushrooms or other veggies can be added for depth and variety.