Tasty Chicken and Egg Noodles
Dive into comfort food heaven with this Tasty Chicken and Egg Noodles recipe, a hearty dish that brings together tender chicken breast, egg noodles, and a rich, creamy sauce for the ultimate family favorite meal. Perfectly seasoned with paprika, thyme, and garlic, the dish gains depth from a velvety roux made with low-sodium chicken broth and heavy cream. Optional sweet peas add a pop of color and texture, while chopped fresh parsley provides a vibrant finishing touch. Ready in just 45 minutes, this one-pan wonder is quick enough for busy weeknights yet satisfying enough to impress at your next dinner gathering. Try this delicious blend of savory flavors and creamy comfort today!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 1.5 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp dried thyme
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
While the noodles cook, pat the chicken breasts dry with paper towels and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
Slowly pour in the chicken broth, whisking to combine and prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, thyme, 1/2 teaspoon of salt, and the remaining black pepper. Simmer for an additional 2 minutes.
Add the cooked egg noodles, sliced chicken, and optional frozen peas to the skillet. Toss everything together to coat evenly in the sauce. Cook for 1-2 minutes until peas are heated through and the dish is warmed through.
Transfer to a serving dish, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 521 mg | 11% | |
*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.
