Creamy Chicken and Noodles

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This Creamy Chicken and Noodles recipe is simple and delicious and my family loves it. This recipe doesn’t take a lot of special ingredients and has minimal prep work so it’s great for a weeknight dinner. This one is rich and hearty so it’s also the perfect thing to warm up your family on all those chilly fall and winter evenings!

Ingredients

• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small diced onion
• Salt, pepper, garlic powder
• 4 tbsp butter
• 3 tbsp flour
• 1 tbsp minced garlic
• 2 cups chicken broth
• 1/2 tsp each of salt, pepper, oregano, and thyme
• 1 tsp each of paprika, onion powder, garlic powder
• 1 lb chicken breasts
• 1/2 cup heavy cream
• 12 ounces of Egg Noodles

Prepping the Creamy Chicken and Noodles

This one doesn’t have a whole lot of prep work and that’s one of the reasons that I love it. Just chop up about a cup each of carrots and celery along with a small onion.

Next, you’re going to take two chicken breasts and cut them in half lengthwise making them thinner. Season the chicken on both sides with salt, pepper, and garlic powder and you’re ready to get cooking!

Cooking the Creamy Chicken and Noodles

To start things off place a large pan over medium heat and add in 3 Tablespoons of butter. While that melts grab a large pot fill it with water to cook the pasta and place it over high heat to boil.

Next, add your chopped veggies to the melted butter and allow them to cook down for a couple of minutes to soften.

Once the veggies have started to soften up add in 1 more tablespoon of butter along with 3 tablespoons of flour. Stir that all together to form a roux and allow it to brown up for a minute or so to cook out the flour.

Then add in a tablespoon of minced garlic and pour in 2 cups of chicken broth. Stir that together until it thickens up and you are happy with the consistency and add in your chicken.

Place your seasoned chicken into the sauce and use a spoon to get it all covered up. Then bring the pan to a simmer cover it with a lid and allow it to cook for 12-15 minutes.

While the chicken is cooking add 12 ounces of egg noodles to your pot of boiling water so they’re ready at the same time as your chicken.

Once the chicken comes to a temperature of at least 165 degrees remove the lid and shred it up with a couple of forks.

Honestly, this chicken and gravy is good to eat on its own served over mashed potatoes, rice, or biscuits if you don’t have egg noodles or are looking for another way to serve this meal.

Once it’s shredded add in 1/2 cup of heavy cream and stir in the cooked egg noodles until everything is well combined.

Serving the Creamy Chicken and Noodles

This one is a meal all on its own so we typically don’t have a lot of sides with it. Typically I just serve it with a side of steamed or roasted veggies, but it would also be good with a warm dinner roll!

If you like this recipe check out some of my other dinner recipes!

• Easy Chicken and Gravy
• Crockpot Chicken Spaghetti
• Steak and Cheese Tacos
• Sloppy Joe Potato Skillet
• Lazy Lasagna Skillet Meal
• Easy Alfredo Chicken Tortellini
• Crockpot Chicken and Gnocchi

Tips and Frequently Asked Questions

• Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
• I shredded the chicken with two forks right in the pan, but if you are using a non stick pan be sure to remove the chicken from the pan so you don’t accidentally scratch your pan.
• You could also use a hand mixer to shred the chicken if you remove it from the pan and put it in a big bowl.
• Be sure to cut your chicken breasts in half lengthwise to make the chicken thinner. Using thinner chicken will help cut down on the cooking time.

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Creamy Chicken and Noodles

This is an easy and delicious dinner recipe to warm you up on a cool fall or winter day!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Dinner

Cuisine: American

Keyword: Creamy Chicken and Noodles

Servings: 6

Equipment

• 1 Stove

Ingredients

• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small diced onion
• Salt pepper, garlic powder
• 4 tbsp butter
• 3 tbsp flour
• 1 tbsp minced garlic
• 2 cups chicken broth
• 1/2 tsp each of salt pepper, oregano, and thyme
• 1 tsp each of paprika onion powder, garlic powder
• 1 lb chicken breasts
• 1/2 cup heavy cream
• 12 ounces of Egg Noodles

Instructions

• Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
• Next, get your skillet over medium heat and add in 3 Tablespoons of butter and your chopped veggies.
• Once those start to soften up add in 1 more Tablespoon of butter along with 3 Tablespoons of flour stirring it all together to form a roux.
• Add in the minced garlic and 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and when it starts bubbling add the chicken to the skillet and boil your egg noodles.
• Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in 12 minutes, but they were pretty thin.
• To finish up just shred the chicken with a couple of forks and stir in the heavy cream and the cooked egg noodles!
• Enjoy! Let me know if you try it out.

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