Family Style Creamy Chicken and Noodles
Comfort food reaches new heights with this Family Style Creamy Chicken and Noodles recipe, a heartwarming one-pot meal perfect for cozy weeknight dinners or casual gatherings. Tender shredded chicken is simmered in a velvety sauce made from a luscious blend of chicken broth, whole milk, and heavy cream, infused with aromatic thyme, garlic, and sautéed onions. Tossed with hearty egg noodles and sweet pops of green peas, this dish is as satisfying as it is simple to make. With just 20 minutes of prep, this creamy and comforting recipe delivers the perfect balance of flavor and texture in every bite. Serve it family-style with a sprinkle of fresh parsley for a visually stunning and utterly delicious centerpiece. Perfect for feeding up to six, this recipe will quickly become a household classic.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 teaspoon dried thyme
- 12 ounces egg noodles
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Add the butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly, to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps. Then stir in the milk and heavy cream, bringing the mixture to a gentle simmer. Add the dried thyme and stir.
Return the seared chicken breasts to the skillet, lower the heat, cover, and let it simmer for 15 minutes until the chicken is fully cooked and tender.
While the chicken is cooking, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.
Stir the cooked egg noodles into the creamy sauce, followed by the frozen peas. Cook for 3-4 minutes until the peas are heated through.
Taste the sauce and adjust the seasoning with additional salt and black pepper, if needed.
Garnish with chopped fresh parsley before serving family-style in a large dish.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 41.0 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 880 mg | 68% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3289 mg | 70% | |
*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.
