Creamy Chicken Egg Noodles (Printable)

Tender chicken and egg noodles cooked in a rich creamy sauce with vegetables and herbs.

# What you need:

→ 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)

# Directions:

01 - Season chicken pieces with salt and black pepper.
02 - Heat butter and olive oil in a large pot over medium-high heat. Add chicken and cook until 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 until softened, about 4 to 5 minutes. Add garlic and cook for 1 minute more.
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. Add Dijon mustard, dried thyme, dried parsley, paprika, and adjust seasoning with salt and pepper.
06 - Bring the mixture to a simmer and cook, stirring frequently, until thickened, about 5 minutes.
07 - Cook egg noodles separately 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 to coat evenly. Sprinkle with fresh parsley if desired before serving.

# Expert tips:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all afternoon.
  • The sauce clings to the noodles in the most satisfying way, and there's no better comfort food on a cold evening.
  • You can make it with rotisserie chicken on nights when you're tired, or swap in mushrooms if vegetables are what you have on hand.
02 -
  • Whisking the cream in slowly prevents lumps and breaks your sauce—rushed whisking leads to frustration and a grainy texture you'll be tasting through dinner.
  • Don't skip browning the chicken first, even though it feels like an extra step; it builds flavor that makes the whole dish taste intentional and deep.
  • Cook your noodles until just barely tender, not soft—they'll continue cooking slightly when they hit the warm sauce, and you want them to hold their shape.
03 -
  • Brown the chicken in two batches if your pot feels crowded—overcrowding drops the temperature and steams instead of sears.
  • Taste the sauce before serving and adjust with salt and pepper; this is where your personal touch lives, so trust your palate.
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