Creamy Chicken and Noodles

Name: Creamy Chicken and Noodles (30-Minute Weeknight)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 lb chicken breast, thin-sliced; salt, to taste; black pepper, to taste; 12 oz egg noodles; 1/2 cup heavy cream; 2 tbsp fresh parsley, chopped for garnish

Creamy chicken and noodles is a one-pot comfort dish combining tender sliced chicken breast, egg noodles, and a silky butter-flour sauce made with chicken broth, finished in under 30 minutes. It's a straightforward weeknight meal built on a classic roux base and aromatic vegetables.

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

🏷️

🏷️Easy recipe

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

4 tbsp butter
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1/4 cup all-purpose flour
4 cups chicken broth
1 lb chicken breast, thin-sliced
salt, to taste
black pepper, to taste
12 oz egg noodles
1/2 cup heavy cream
2 tbsp fresh parsley, chopped for garnishoptional

12 Ingredients

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Instructions

1
In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery and cook until they begin to soften.
2
Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute to form a roux.
3
Slowly pour in the chicken broth while stirring continuously. Add your desired seasonings (salt and pepper). Bring the mixture to a simmer.
4
Season the chicken breasts and place them into the simmering sauce, ensuring they are submerged.
5
Cover the skillet and let the chicken cook through completely, about 15-20 minutes.
6
While the chicken is cooking, bring a separate pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
7
Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the sauce.
8
Stir the heavy cream into the skillet.
9
Add the cooked and drained egg noodles to the skillet.
10
Stir everything together until the noodles are fully coated in the creamy sauce.
11
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Slice chicken breast thin (¼-inch) so it cooks quickly and evenly in the broth without drying out.
Build a smooth roux by melting butter and whisking in flour thoroughly before adding cold broth—this prevents lumps and creates a silky sauce.
Cook noodles separately until just al dente, then fold into the sauce at the end to avoid mushiness.
Taste and season with salt and pepper at the very end after the chicken is cooked through; seasoning intensifies as the sauce thickens.

Substitutions

Butter → olive oil or chicken fat (note: reduces richness slightly)
All-purpose flour → cornstarch at 2 tbsp (note: creates glossier sauce, mix with cold broth first)
Egg noodles → regular pasta or egg ribbon pasta (note: adjust cooking time accordingly)
Chicken broth → vegetable broth (note: lighter flavor profile)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of broth to restore sauce consistency.