Creamy Chicken Egg Noodles (Print)

Tender chicken blends with egg noodles, vegetables, and herbs in a luscious 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 black 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 over medium-high heat in a large pot or deep skillet. Add chicken and cook until lightly browned and cooked through, approximately 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, add chopped onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until vegetables soften. Add garlic and cook for an additional 1 minute.
04 - Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste and 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 seasoning with salt and pepper.
06 - Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
07 - Meanwhile, cook egg noodles in a separate pot 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 through and chicken is warmed.
09 - Stir cooked egg noodles into the sauce, tossing to coat evenly.
10 - Optionally, sprinkle fresh chopped parsley over the dish before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a burden.
  • The sauce tastes restaurant-quality but doesn't require any fancy techniques or mysterious ingredients.
  • It's the kind of dish that feels elegant enough for guests but honest enough for just yourself on a hard day.
02 -
  • Don't let the sauce boil vigorously or the cream can break and separate—a gentle simmer is your friend.
  • Adding the noodles to the sauce rather than mixing sauce into noodles gives every bite even distribution and prevents the sauce from pooling at the bottom.
  • Taste the salt and pepper at the very end because the broth and mustard add saltiness as things cook together.
03 -
  • Pat your chicken completely dry before browning—moisture is the enemy of a good sear, so take the extra 30 seconds.
  • Whisk constantly when adding the broth to avoid lumps, and if a few manage to sneak in, push the sauce through a fine-mesh sieve before simmering.
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