Creamy Chicken Egg Noodles (Printable)

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

# 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)

# Step-by-Step:

01 - Season the chicken pieces with salt and 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. Cook for 4 to 5 minutes until softened. 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, milk, and heavy cream. Add Dijon mustard, thyme, dried parsley, paprika, then adjust seasoning with salt and pepper.
06 - Bring sauce to a simmer and cook for 5 minutes, stirring frequently, until thickened.
07 - Meanwhile, cook egg noodles according to package instructions in a separate pot. Drain and set aside.
08 - Return chicken to the sauce along with frozen peas. Simmer for 2 to 3 minutes until peas are heated through and chicken warms.
09 - Add cooked egg noodles to the sauce and toss until well coated.
10 - Sprinkle with fresh parsley before serving, if desired.

# Expert Suggestions:

01 -
  • It's genuinely fast enough for a weeknight but feels special enough to serve guests without apology.
  • The creamy sauce coats the noodles in a way that makes each bite feel indulgent rather than heavy.
  • You can have variations—add mushrooms, swap in rotisserie chicken, throw in white wine—without ever losing what makes it work.
02 -
  • Don't skip the roux step or rush it—those 1–2 minutes of cooking flour change everything from a thin sauce to something silky and luxurious.
  • If you whisk the broth in too fast, the flour lumps, so patience here pays off in a sauce with no grittiness.
  • Overseasoning happens easily because the cream mellows spice, so taste before you add the noodles and adjust then.
03 -
  • Buy good quality broth if you can—the salt balance in budget broths is unpredictable and can throw off your seasoning.
  • Cook the noodles in the same water where you might cook vegetables if you want slightly less cleanup, just fish them out when they're done.
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