Creamy Chicken and Peas Noodle Toss
Indulge in the ultimate comfort food with this Creamy Chicken and Peas Noodle Toss—a quick and satisfying one-pan dish that's perfect for busy weeknights. Tender slices of seasoned chicken are paired with al dente egg noodles and sweet green peas, all enveloped in a luscious Parmesan cream sauce. The recipe begins with creating a silky roux-based sauce, enhanced by chicken broth and heavy cream, delivering rich flavor in every bite. With a sprinkle of fresh parsley for a pop of color and freshness, this dish comes together in just 35 minutes, making it an ideal choice for family-friendly dinners. Packed with protein, veggies, and creamy decadence, this hearty recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Cook the egg noodles according to package instructions until al dente. Drain, toss lightly with a bit of olive oil to prevent sticking, and set aside.
While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Add the chicken to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, lower the heat to medium and add the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens slightly.
Lower the heat to medium-low and stir in the heavy cream, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Let the sauce simmer gently for 2 minutes.
Add the frozen peas to the skillet and cook for 2-3 minutes, until the peas are warmed through.
Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning, if needed.
Add the cooked egg noodles and sliced chicken to the skillet. Toss everything together until the noodles and chicken are coated in the creamy sauce.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 546 mg | 12% | |
*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.
