Creamy Chicken and Noodles
Creamy Chicken and Noodles is a one-pan comfort dish that combines tender shredded chicken, fresh vegetables, and egg noodles in a rich, savory gravy. It's designed for minimal cleanup and maximum coziness.
Creamy Chicken and Noodles is a one-pan comfort dish that combines tender shredded chicken, fresh vegetables, and egg noodles in a rich, savory gravy. It's designed for minimal cleanup and maximum coziness.
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Chop the celery, carrots, and onion.
In a large skillet over medium-high heat, melt the butter. Add the chopped vegetables and cook until they begin to soften, about 5-7 minutes.
Stir in the minced garlic, then sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
Gradually pour in the chicken broth, stirring continuously to create a smooth gravy. Season with salt and pepper. Bring to a simmer and cook until the gravy has thickened.
Season the chicken breasts with salt and pepper and place them in the skillet, nestling them into the gravy.
Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through.
While the chicken is cooking, bring a separate pot of salted water to a boil. Cook the egg noodles according to package directions, then drain.
Once cooked, remove the chicken from the skillet. Use two forks to shred the chicken, then return it to the skillet.
Stir the heavy cream into the skillet.
Add the cooked and drained egg noodles to the skillet. Stir everything together until the noodles are well-coated in the creamy sauce.
Garnish with fresh parsley and serve immediately.
Store covered in the refrigerator up to 4 days; reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if the gravy has thickened too much.
Yes. Use about 3 cups shredded rotisserie chicken and skip the initial poaching; add it when you would add the cooked chicken to reduce cooking time by 15–20 minutes.
Make a smooth paste with butter and flour before adding broth, stirring constantly. Whisk in broth gradually and cook over medium heat, stirring often, until thickened.
Yes. Cool completely, transfer to a freezer container, and freeze up to 3 months. Thaw overnight and reheat on the stovetop over medium-low heat, adding a splash of broth if needed.
Wide or medium egg noodles work equally well; cook them to al dente so they don't become mushy when simmered in the gravy.
Yes. Thighs stay moist and tender; increase cooking time by 5–10 minutes and ensure internal temperature reaches 165°F.
