Weeknight Chicken and Noodles
Perfectly suited for busy evenings, Weeknight Chicken and Noodles is a comforting, one-skillet dish that combines tender shredded chicken, hearty egg noodles, and a rich homemade cream sauce infused with garlic, onion, and aromatic herbs like thyme and parsley. Ready in just 45 minutes, this recipe makes weeknight cooking effortless and satisfying. The chicken is pan-seared for a golden crust before being shredded and simmered in a velvety sauce crafted from chicken broth, butter, and a touch of heavy cream for indulgent flavor. Tossed with al dente noodles and finished with a fresh parsley garnish, this easy chicken dinner is a family favorite that delivers both convenience and crave-worthy taste.
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Recipe Information
Ingredients
- 2 lbs Chicken breasts
- 12 oz Egg noodles
- 4 cups Chicken broth
- 2 tbsp Butter
- 1 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Yellow onion, finely chopped
- 1 tsp Fresh thyme leaves
- 2 tsp Dried parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Heavy cream
- 2 tbsp All-purpose flour
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Begin by seasoning the chicken breasts on both sides with half the salt and pepper.
Heat a large skillet over medium heat, then add the olive oil and 1 tablespoon of butter.
Sear the chicken in the skillet for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled, shred the chicken into bite-sized pieces.
In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and softened.
Stir in the flour and cook for 1 minute, stirring frequently to make a roux.
Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the thyme, dried parsley, remaining salt, and pepper to the skillet. Stir well to combine.
Stir in the heavy cream, and let the sauce simmer for 2 minutes to thicken slightly.
Meanwhile, cook the egg noodles according to the package instructions in salted boiling water. Drain and set aside.
Add the shredded chicken and the cooked egg noodles to the skillet with the sauce. Toss to coat everything evenly.
Simmer for another 3-4 minutes, allowing the flavors to meld together.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.0 g | ||
| Protein | 310.8 g | 622% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1194 mg | 25% | |
*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.
