Creamy Chicken Egg Noodles (Printable Version)

Tender chicken and egg noodles combine in a creamy sauce with savory vegetables and fragrant herbs.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 0.5 tsp salt
03 - 0.25 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 - 0.5 cup heavy cream
14 - 1 tsp Dijon mustard
15 - 1 tsp dried thyme
16 - 0.5 tsp dried parsley
17 - 0.5 tsp paprika
18 - Salt and black pepper, to taste

→ Noodles & Finishing

19 - 8 oz wide egg noodles
20 - 0.5 cup frozen peas
21 - 2 tbsp fresh parsley, chopped (optional)

# Steps:

01 - Season 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 5–6 minutes until browned and cooked through. Remove chicken and set aside.
03 - In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add garlic and sauté for 1 minute more.
04 - Stir in flour and cook 1–2 minutes to form a roux, ensuring it doesn’t brown.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Add Dijon mustard, thyme, parsley, paprika, and adjust seasoning with salt and pepper.
06 - Bring mixture to a simmer and cook for 5 minutes, stirring frequently, until sauce thickens.
07 - Meanwhile, cook egg noodles in a separate pot according to package directions. Drain and set aside.
08 - Return chicken to the sauce along with frozen peas. Simmer 2–3 minutes until peas are heated and chicken is warmed through.
09 - Stir cooked egg noodles into the sauce and toss well to combine.
10 - Sprinkle fresh parsley over the dish before serving, if desired.

# Expert Pointers:

01 -
  • It comes together in less than an hour but tastes like you've been simmering it all afternoon.
  • The cream sauce is so velvety it makes even weeknight chicken feel like something worth celebrating.
  • Leftovers actually get better overnight when the noodles soak up more of that dreamy sauce.
02 -
  • If your sauce breaks or looks separated, you've overheated the cream—stay patient with low heat and use a whisk like you mean it.
  • Underseasoning is the most common mistake; taste as you go because store-bought broth can vary wildly, and paprika doesn't actually taste like paprika until there's enough of it.
03 -
  • Cook your noodles just under al dente since they'll soften further as they sit in the hot sauce—this is how you avoid mush.
  • Save a cup of noodle water before draining; a splash of it loosens the sauce back up if it thickens too much as it cools.
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