Creamy Chicken Egg Noodles (Printable View)

Tender chicken and egg noodles combined in a rich, creamy sauce with savory vegetables and herbs.

# Ingredient List:

→ Chicken

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

→ Vegetables & Aromatics

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon 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 tablespoons all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried parsley
17 - 1/2 teaspoon paprika
18 - Salt and pepper, to taste

→ Noodles & Finishing

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

# How to Make:

01 - Season 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 cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, sauté onion, carrots, and celery for 4 to 5 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in flour and cook for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Stir in Dijon mustard, thyme, dried parsley, paprika, and adjust seasoning with salt and pepper.
06 - Bring to a simmer and cook for 5 minutes, stirring frequently until thickened.
07 - Cook egg noodles separately according to package instructions. Drain and set aside.
08 - Return chicken to sauce along with frozen peas. Simmer for 2 to 3 minutes until heated through.
09 - Add cooked egg noodles to the sauce and toss to coat thoroughly.
10 - Sprinkle with fresh parsley before serving, if desired.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, so you can go from tired to fed without thinking too hard.
  • The sauce is forgiving—it won't split or break if you're gentle, and it tastes like you've been cooking all day.
  • Leftovers actually taste better the next day when the noodles have soaked up even more of that creamy goodness.
02 -
  • Don't skip the browning step with the chicken—it's not extra work, it's where most of the flavor lives.
  • When you're adding the cream mixture, pour slowly and whisk constantly, or you'll end up with lumps that no amount of stirring will fix.
  • The noodles will absorb liquid as it sits, so if you're eating right away it might seem saucier than you expect—that's actually perfect.
03 -
  • Brown the chicken in batches if your pan feels crowded—wet chicken steams instead of sears, and you want those golden edges.
  • Use fresh thyme if you have it; dried works, but fresh adds a brightness that makes this feel special instead of just easy.
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