Creamy Chicken Egg Noodles (Printable Version)

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

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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 cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 4 to 5 minutes until vegetables soften. Add garlic and cook for 1 minute.
04 - Stir in flour and cook for 1 to 2 minutes to form a roux.
05 - Whisk in chicken broth, whole milk, and heavy cream gradually. Add 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 the sauce thickens.
07 - Meanwhile, cook egg noodles in a separate pot according to package instructions. Drain and set aside.
08 - Return chicken and peas to the sauce. Simmer for 2 to 3 minutes until peas are heated through and chicken is warmed.
09 - Add cooked egg noodles to the sauce and toss until evenly coated.
10 - Sprinkle with fresh parsley before serving, if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you need something substantial without the fuss.
  • The creamy sauce clings to every noodle, creating that deeply satisfying texture that makes you want just one more bite.
02 -
  • Add the liquids gradually and whisk constantly to avoid lumps in your sauce; rushing this step is the quickest way to end up with flour pockets floating around.
  • Don't let the sauce boil rapidly or the cream can separate and look broken—gentle, steady heat is your friend here.
03 -
  • Taste and adjust your seasonings at the end; cream can sometimes mute flavors, so a pinch more salt or a whisper more thyme might be exactly what it needs.
  • If you're nervous about the sauce, make a slurry by mixing your flour with a bit of cold milk before adding it—this nearly eliminates lumps and takes the stress out of the process.
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