Creamy Chicken and Noodles
Indulge in the ultimate comfort food with this Creamy Chicken and Noodles recipe, a hearty dish brimming with flavor and rich, velvety texture. Tender egg noodles are generously coated in a luscious Parmesan cream sauce infused with garlic, onion, and aromatic thyme, creating the perfect base for juicy, seared chicken breast pieces. This one-pan wonder comes together in just 45 minutes, making it an excellent choice for busy weeknights or cozy family dinners. Garnish with fresh parsley for a burst of color and serve warm for a meal that’s as satisfying as it is easy to prepare. Whether you’re looking for a creamy pasta recipe or a simple chicken dinner idea, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 1 lb skinless, boneless chicken breasts
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
While the noodles cook, season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and the diced onion. Sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Continue stirring until smooth and slightly thickened.
Stir in the heavy cream, Parmesan cheese, dried thyme, salt, and pepper. Lower the heat and let the sauce simmer for 4-5 minutes, stirring occasionally.
Return the chicken breasts to the skillet, along with any juices. Cover the skillet and let the chicken simmer in the sauce for 10-12 minutes, or until cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and slice or shred it as desired.
Add the cooked egg noodles to the skillet and toss to coat them in the creamy sauce.
Return the sliced or shredded chicken to the skillet and mix gently to combine everything.
Serve the Creamy Chicken and Noodles warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 5830 mg | 254% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.9 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1107 mg | 85% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
