Creamy Chicken Egg Noodles (Printer-friendly)

Tender chicken and egg noodles in a creamy sauce with herbs and vegetables for a comforting dish.

# What You Need:

→ 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 black pepper, to taste

→ Noodles & Finishing

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

# Steps:

01 - Season the chicken pieces evenly 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 browned and cooked through, about 5 to 6 minutes. Remove and set aside.
03 - In the same pot, add chopped onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened, then add minced garlic and cook 1 minute longer.
04 - Stir in the flour and cook for 1 to 2 minutes to form a roux, ensuring it is well incorporated and slightly toasted.
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 black pepper.
06 - Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
07 - While sauce simmers, cook egg noodles in a separate pot according to package directions. Drain and set aside.
08 - Return the 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 gently to coat evenly.
10 - Sprinkle with freshly chopped parsley, if desired, and serve immediately.

# Top Tips:

01 -
  • It comes together in 45 minutes flat, making weeknight dinners feel effortless and genuinely homemade.
  • The creamy sauce clings to every noodle in a way that makes you want to go back for seconds before anyone else finishes their first bite.
  • It's forgiving enough to adapt based on what's in your fridge, yet structured enough that you'll nail it every single time.
02 -
  • If your sauce breaks or becomes grainy, it usually means the heat got too high—lower the temperature and whisk in a splash of cold milk to smooth it out.
  • Don't add salt aggressively until the very end; the broth, butter, and Dijon mustard all contribute sodium, and oversalting is harder to fix than undersalting.
  • The sauce will thicken more as it cools, so if it looks a touch loose at the stove, that's actually perfect—it'll tighten up as it sits.
03 -
  • Keep your heat at medium rather than medium-high once you add the cream mixture—high heat can break the sauce and separate the fat from the liquid.
  • The secret to silky sauce is patience with whisking and watching the consistency change; rushing this step is why so many versions end up lumpy or gritty.
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