Creamy Chicken and Noodles Southern Living
Indulge in the ultimate comfort food with this Creamy Chicken and Noodles recipe inspired by Southern Living, a hearty one-pot meal perfect for busy weeknights or cozy family dinners. Featuring tender, golden-browned chicken breasts, perfectly cooked egg noodles, and a rich, velvety sauce made with garlic, diced onions, heavy cream, and low-sodium chicken broth, this dish strikes the perfect balance between creamy indulgence and homestyle simplicity. Bright pops of sweetness from green peas and a garnish of fresh parsley elevate the flavors while keeping things wholesome. Ready in just 45 minutes, this crowd-pleasing recipe is easy to make, thanks to straightforward techniques like creating a quick roux for the sauce. Whether you're craving a quick dinner idea or a classic Southern-inspired dish, this recipe is guaranteed to satisfy every craving!
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1.5 lb Chicken breasts (boneless, skinless)
- 1.5 tsp Salt
- 0.75 tsp Black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 4 cups Chicken broth (low-sodium)
- 1 cup Heavy cream
- 1 cup Frozen green peas
- 2 tbsp Fresh parsley, chopped
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, making sure there are no lumps, and bring the mixture to a simmer.
Stir in the heavy cream, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Let the sauce simmer gently for 5-6 minutes, or until thickened.
Slice the cooked chicken into bite-sized pieces and add it back to the skillet, along with the cooked noodles and green peas. Stir everything together until well coated in the creamy sauce.
Cook for 2-3 more minutes until the peas are warmed through.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 244.4 g | 489% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2746 mg | 58% | |
*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.
