Creamy Chicken and Noodles

Name: Creamy Chicken and Noodles One-Pan Meal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 stalks celery, chopped; 2 medium carrots, chopped; 1/2 yellow onion, diced; 3 tbsp butter; 1 tsp minced garlic; 1/4 cup all-purpose flour; 4 cups chicken broth; 1.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; 12 oz egg noodles; 1/4 cup heavy cream; 2 tbsp fresh parsley, chopped

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.

🌍American 🏷️Chicken and noodles 🏷️Skillet dinner 🏷️Comfort food 🏷️One-pan meal Weeknight dinner

🏷️

🏷️Creamy pasta

-0:00

cookinginthemidwestonTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 stalks celery, chopped
2 medium carrots, chopped
1/2 yellow onion, diced
3 tbsp butter
1 tsp minced garlic
1/4 cup all-purpose flour
4 cups chicken broth
1.5 lbs boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
12 oz egg noodles
1/4 cup heavy cream
2 tbsp fresh parsley, choppedoptional

13 Ingredients

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Instructions

1
Chop the celery, carrots, and onion.
2
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.
3
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.
4
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.
5
Season the chicken breasts with salt and pepper and place them in the skillet, nestling them into the gravy.
6
Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through.
7
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.
8
Once cooked, remove the chicken from the skillet. Use two forks to shred the chicken, then return it to the skillet.
9
Stir the heavy cream into the skillet.
10
Add the cooked and drained egg noodles to the skillet. Stir everything together until the noodles are well-coated in the creamy sauce.
11
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Shred chicken while still warm—it separates more cleanly and evenly distributes through the gravy.
Cook egg noodles 1–2 minutes under al dente before combining with gravy; they'll continue softening as the dish simmers.
Stir the gravy constantly over medium heat for 2–3 minutes after adding broth to prevent lumps and ensure proper thickening.
Taste before serving and adjust salt and pepper—the chicken broth already contains salt, so add gradually.

Substitutions

All-purpose flour → cornstarch (use 2 tbsp instead of 1/4 cup for a thinner, glossier gravy)
Egg noodles → pappardelle or fettuccine (holds gravy similarly; skip if preferring rice or mashed potatoes)
Chicken broth → vegetable broth (maintains flavor depth; use low-sodium if salt-conscious)
Butter → olive oil or ghee (note: reduces richness slightly; use equal amount)

Storage & make-ahead

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.

Common Questions

Can I use rotisserie chicken instead of cooking chicken breasts?

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.

How do I prevent the gravy from being lumpy?

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.

Can I make this ahead and freeze it?

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.