Creamy Chicken Egg Noodles (Printer-Friendly)

Tender chicken and egg noodles combined in a rich creamy sauce with carrots, peas, and herbs.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - ½ tsp salt
03 - ¼ 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 - ½ cup heavy cream
14 - 1 tsp Dijon mustard
15 - 1 tsp dried thyme
16 - ½ tsp dried parsley
17 - ½ tsp paprika
18 - Salt and pepper, to taste

→ Noodles & Finishing

19 - 8 oz wide egg noodles
20 - ½ cup frozen peas
21 - 2 tbsp fresh parsley, chopped (optional)

# Steps:

01 - Sprinkle chicken pieces evenly with salt and black pepper.
02 - Heat butter and olive oil in a large pot over medium-high heat. Add chicken and cook until golden and fully cooked, about 5 to 6 minutes. Remove chicken and set aside.
03 - Add onion, carrots, and celery to the same pot and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Add Dijon mustard, dried thyme, dried parsley, paprika, and adjust salt and pepper to taste.
06 - Bring the sauce to a gentle simmer and cook for 5 minutes, stirring frequently, until it thickens.
07 - Prepare egg noodles in a separate pot according to package directions. Drain and set aside.
08 - Return cooked chicken to the sauce, add frozen peas, and simmer for 2 to 3 minutes until heated through.
09 - Stir cooked egg noodles into the sauce until fully coated. Garnish with fresh chopped parsley if desired before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon cooking.
  • The cream sauce is silky and comforting without being heavy, clinging to each noodle perfectly.
  • It's forgiving enough for beginners but impressive enough to serve to people you actually want to impress.
02 -
  • Don't skip making the roux—it's what separates this from tasting like watered-down cream.
  • Whisk slowly when you add the liquids or you'll end up with lumpy sauce and have to strain it, which is annoying.
  • If your sauce breaks or looks curdled, it usually means the heat was too high; turn it down and keep whisking gently.
03 -
  • If you have an extra minute, toast your dried herbs in the warm pan before adding the liquids—it blooms their flavor and makes them taste less dusty.
  • The quality of your chicken broth matters more than you'd think; a good one makes this taste restaurant-quality while a bad one makes it taste like nothing.
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