Creamy Chicken and Noodles

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Creamy Chicken and Noodles

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.

Cooked Veggies

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.

Creamy Chicken and Noodles

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.

Creamy Chicken and Noodles

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.

Creamy Chicken and Noodles

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!

Creamy Chicken and Noodles

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

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.
Creamy Chicken and Noodles

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Creamy Chicken and Noodles

Creamy Chicken and Noodles

This is an easy and delicious dinner recipe to warm you up on a cool fall or winter day!
Prep Time: 10 minutes
Cook Time: 20 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.
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

27 Comments

  1. I miss recipes like this and I’m thinking od how to replace the heavy cream because of my son’s lactose intolerance.
    We use coconut milk a lot. I wonder if oat milk and some extra roux would work?

    1. I make something similar. Instead of cream, I use cream soups. I use one can of cream of chicken and one can of cream of celery. Delicious!!

    2. I make a cream
      I haven’t made this but with similar recipes I make homemade cream of chicken soup with oat milk and use that in place of cream.

    3. I too have a lactose intolerance and am going to use the dairy free heavy cream. I’ve cooked with it before and my food turned out well. Hopefully you have the same great results if you decide to use a dairy free cream!

    4. You could use unsweetened oat milk or Trader Jop’s has a vegan heavy whipping cream (Country Crock does as well) that is a great substitute. Those are my tricks for my wife that has a lactose allergy.

  2. 4 stars
    I made this tonight. Pretty good and easy to put together. Next time I’d probably use thighs instead of breasts for more flavor and juicier meat. I also didn’t need all the noodles, it would have gotten too dry if I put them all in.

  3. 5 stars
    Made this tonight for dinner and it was delicious! My husband and kids liked it so I will definitely be making this again. Thanks for the recipe!

    1. 4 stars
      Tried it and it was super yummy! I also didn’t use all of the noodles as I was worried the sauce would disappear, but I used most of the package. It was perfect!

  4. 5 stars
    Made this tonight, so so good!! It’s just the two of us and usually cut recipes in half so we don’t waste. I cut amount of chicken and veggies and noodles and it was great! I don’t like celery so I put celery seed and it has the flavor. I don’t like any cream soups so I appreciate a homemade sauce!

  5. 5 stars
    I made this tonight and even my extra picky son who considers himself a chef told me this was a “keeper”. It’s so much better than making it with a canned soup and I realized afterward that I even forgot to add the heavy cream!. So it will be that much better next time, thank you for this recipe!

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