Creamy Chicken and Noodles
This creamy chicken and noodles is one of the most simple and delicious meals you can make for your family. Tender shredded chicken, hearty egg noodles and a rich creamy sauce loaded with vegetables and layered with flavor. It is comfort food in the truest sense and every single bite delivers.
What makes this version special is the way the sauce comes together. Building it from scratch in the same pan the chicken was cooked in means every bit of flavor stays in the dish from start to finish. The technique behind the sauce gives you something genuinely smooth, rich and deeply satisfying that a shortcut version simply cannot replicate.
I grew up eating a version of this dish and it holds a special place for me. When my mom did not have a lot to work with this was the recipe she turned to and it always felt like a full meal no matter what. I am using more ingredients now and turning it into more of an experience but the soul of this dish is the same one I grew up loving. I still enjoy it just as much as I did as a kid.
The most important thing to know going in is that layering the seasonings properly and being patient with the sauce are what make this dish as good as it is. There are a couple of steps that set this apart from a basic version and once you understand why they matter you will not skip them. Take your time and this one will not disappoint.
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Creamy Chicken and Noodles
Difficulty: Easy4-6
20
minutes35
minutes (Total 55 minutes)Tender shredded chicken, hearty egg noodles and a rich creamy sauce loaded with vegetables and layered with flavor.
Ingredients
Chicken
- Boneless Skinless Chicken Thighs - Approx. 1.75 Lbs
Vegetables
- Celery - 2 Stalks (Finely Diced)
- Onion - 1 Small (Finely Diced)
- Carrots - 2 (Finely Diced)
- Garlic - 2 Cloves (Finely Chopped)
Pasta
- Egg Noodles - 9 Oz
Sauce
- Chicken Broth - 1 1/4 Cups
- Heavy Cream - 1 Cup (Save 1/4 Cup For The End)
- Cornstarch - 1 Tbsp
- Dijon Mustard - 1 Tbsp
Seasoning Blend (Split Half For Chicken, Half For Sauce)
- Salt - 2 Tsp
- White Pepper - 2 Tsp
- Complete Seasoning (Salt Free) - 2 Tsp
- Garlic Powder - 2 Tsp
- Onion Powder - 2 Tsp
- Paprika - 1 Tbsp
- Oregano - 1 Tbsp
Also Needs
- Salt (For Boiling Noodles)
- Water (A Splash, For Deglazing)
Method
Prep:
Start by finely dicing your celery, carrots, onion and garlic and setting them aside. Season the chicken thighs with half of the seasoning blend and let them sit while you prep everything else. That short marinating time makes a difference in how the flavor develops during cooking. Bring a pot of salted water to a boil for the noodles.
Noodles:
Cook the egg noodles in salted boiling water just below al dente, about one to two minutes less than the package instructions. They will continue cooking when added back into the sauce so pulling them early prevents them from getting too soft by the time the dish is done. Drain and set aside.
Chicken:
Cook the seasoned chicken thighs on each side until fully cooked through. Remove from the pan and shred. Using a hand mixer is the easiest and fastest way to shred chicken. Just place the cooked thighs in a bowl and let the mixer do the work in about 30 seconds. Set the shredded chicken aside.
Building the Sauce:
In the same pan add the diced celery, carrots and onion and cook until slightly softened. Add in the garlic and cook until fragrant. Deglaze with a splash of water scraping up all the fond from the bottom of the pan. That fond is pure flavor and you want every bit of it in your sauce. Add the Dijon mustard and combine.
Sprinkle in the cornstarch and stir it around in the pan for about a minute before adding any liquid. This step is important. Cooking the cornstarch first removes the raw starchy flavor and ensures a smooth creamy sauce instead of a lumpy one. Do not rush past this step.
Pour in the 1 cup of heavy cream and stir continuously until the mixture thickens and changes color. Season with the remaining seasoning blend and oregano. Add the shredded chicken back in and combine well. Pour in the chicken broth, stir and bring everything to a simmer. Add the noodles and the reserved 1/4 cup of heavy cream, stir well and let everything thicken together for 8 to 10 minutes.
Serve hot.
TIPS AND TRICKS:
-Season the chicken first and let it sit while you prep everything else. Even a short marinating time allows those seasonings to start working into the meat and gives you more flavor throughout every bite.
-Split the seasoning blend evenly between the chicken and the sauce. This is what layers the flavor throughout the entire dish rather than all of it sitting on just one element.
-Cook the cornstarch in the pan for about a minute before adding the heavy cream. Skipping this step is what leads to a lumpy or starchy sauce. That one minute of cooking makes the difference between a smooth silky finish and one that does not come together properly.
-Pull the egg noodles below al dente. They go back into the sauce and continue cooking for another 8 to 10 minutes. If you cook them fully first they will be overdone and too soft by the time the dish is ready to serve.
-A hand mixer is the fastest and easiest way to shred chicken. Place the cooked thighs in a bowl and run the mixer through them for about 30 seconds. You will have perfectly shredded chicken without spending five minutes pulling it apart by hand.
WHAT TO SERVE WITH THIS:
-Warm garlic bread or fluffy biscuits on the side are perfect for soaking up the creamy sauce. Do not leave any of it in the pan.
-A simple green salad with a light dressing adds some freshness to the plate and balances out the richness of the dish.
-Roasted vegetables like broccoli, asparagus or green beans round this out into a full well balanced meal the whole family will love.
FREQUENTLY ASKED QUESTIONS:
Can I use chicken breast instead of chicken thighs?
You can but chicken thighs are the better choice for this recipe. They stay juicy and flavorful through the cooking and shredding process while chicken breast can dry out faster. If you go with breast keep a close eye on it and pull it as soon as it is cooked through so it does not dry out before you shred it.
Can I use a different type of noodle?
Egg noodles are ideal for this recipe because they are hearty and hold up well in the creamy sauce. Wide pappardelle or rotini also work great. I would avoid very thin noodles since they tend to get too soft and break down in the sauce before the dish is done.
Why is my sauce lumpy?
The most common reason is that the cornstarch was not cooked long enough before the heavy cream was added. Always stir the cornstarch around in the dry pan for about a minute before any liquid goes in. This removes the raw starchy taste and allows it to thicken the sauce evenly without clumping.
Can I make this ahead of time?
Yes. This dish reheats really well. Store it in an airtight container in the fridge for up to 3 days. When reheating add a small splash of chicken broth or heavy cream to the pan and warm over low heat stirring occasionally. The noodles will absorb more of the sauce as it sits so that extra liquid brings it back to the right consistency.
Can I freeze this?
The chicken and sauce freeze well but the noodles tend to get mushy after freezing and thawing. If you plan to freeze this dish leave the noodles out and cook fresh noodles when you are ready to reheat and serve. Store the chicken and sauce in a freezer safe container for up to 2 months.
