Creamy Chicken and Noodles is a comforting one-pot dinner made with tender chicken, egg noodles, carrots, celery, peas, and a smooth herb-seasoned sauce. The broad noodles absorb the savory chicken broth while milk and cream give the sauce a rich texture without making it excessively heavy.

Creamy Chicken and Noodles introduction image

The chicken and vegetables cook in the same pot before the noodles simmer directly in the sauce. Let the finished dish rest for 5 minutes before serving so the noodles can absorb the remaining liquid and the sauce can thicken.

Why This Recipe Works

Browning the chicken before adding the liquid develops savory flavor and prevents the pieces from tasting poached.
A butter-and-flour base thickens the sauce evenly without requiring canned condensed soup.
Cooking the egg noodles directly in the seasoned broth allows them to absorb flavor while their starch adds body to the sauce.
Adding the milk and cream gradually helps create a smooth sauce without flour lumps.
Stirring in the peas near the end keeps their color bright and prevents them from becoming overly soft.

Equipment Needed

5- to 6-quart Dutch oven or heavy-bottomed pot
Wooden spoon or heat-resistant spatula
Whisk
Instant-read meat thermometer
Liquid measuring cup

Ingredients List

For the Chicken

1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
3/4 teaspoon fine salt, divided
1/2 teaspoon ground black pepper, divided
1 tablespoon (15 ml) olive oil

For the Creamy Noodles

4 tablespoons (57 g) unsalted butter
1 medium yellow onion, about 6 ounces (170 g), finely diced
2 medium carrots, about 5 ounces (140 g), peeled and thinly sliced
2 celery ribs, about 3 ounces (85 g), thinly sliced
3 garlic cloves, minced
1/4 cup (30 g) all-purpose flour
4 cups (960 ml) low-sodium chicken broth
1 1/2 cups (360 ml) whole milk
1/2 cup (120 ml) heavy cream
1 teaspoon dried thyme
1/2 teaspoon onion powder
12 ounces (340 g) wide egg noodles
1 cup (145 g) frozen peas, no need to thaw
2 tablespoons (8 g) chopped fresh parsley, optional

Ingredient Notes and Substitutions

Chicken breasts: Chicken breasts cook quickly and provide lean, tender pieces throughout the noodles. Boneless, skinless chicken thighs can replace them in the same quantity. Thigh meat will taste richer and may require a few additional minutes to reach 165°F (74°C).
Wide egg noodles: Wide egg noodles have a tender texture and enough surface area to hold the creamy sauce. Medium egg noodles can be used in the same weight, but they may cook slightly faster. Regular dried pasta is not a direct substitute because its cooking time and liquid absorption differ.
Whole milk: Whole milk creates a creamy sauce without the heaviness of using only cream. Half-and-half can replace the milk and heavy cream combined, although the finished dish may taste slightly richer. Lower-fat milk can be used, but the sauce will be thinner.
Heavy cream: Heavy cream gives the sauce a smooth finish and helps it remain rich after the noodles absorb some liquid. Additional whole milk can replace it, but the sauce will be lighter and may need an extra minute or two of uncovered simmering.
All-purpose flour: Flour thickens the broth and dairy into a cohesive sauce. A cup-for-cup gluten-free flour blend may work, but the thickening strength can vary. Cornstarch is not a direct one-for-one substitute and would require a different mixing method.

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken pieces dry. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing until evenly coated.

Step 2: Brown the chicken

Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the chicken in a mostly even layer and cook for 5 to 7 minutes, turning occasionally, until lightly browned.

Step 3: Finish cooking the chicken

Continue cooking until the thickest chicken pieces reach 165°F (74°C). Transfer the chicken to a clean plate. It will be added back to the pot near the end so it does not become dry.

Step 4: Soften the vegetables

Reduce the heat to medium and add the butter. Once melted, add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.

Step 5: Add the garlic and flour

Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. The vegetables should look evenly coated, with no pockets of dry flour.

Step 6: Build the sauce

Slowly pour in 1 cup (240 ml) of the chicken broth while whisking. Once smooth, gradually whisk in the remaining broth, whole milk, and heavy cream. Scrape the bottom of the pot to loosen any browned bits.

Step 7: Season and simmer

Add the dried thyme, onion powder, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently.

Step 8: Cook the noodles

Add the egg noodles and stir until submerged. Reduce the heat to medium-low and simmer uncovered for 8 to 11 minutes, stirring every 1 to 2 minutes so the noodles do not stick to the bottom. The noodles should be tender but not mushy.

Step 9: Adjust the consistency

The sauce should look creamy and slightly loose because it will thicken as it rests. If the noodles are still firm and the pot looks dry, add 1/4 cup (60 ml) of water or broth and continue cooking for 1 to 2 minutes.

Step 10: Add the chicken and peas

Return the cooked chicken and any accumulated juices to the pot. Stir in the frozen peas and cook over low heat for 2 to 3 minutes, until the peas are hot and the chicken reaches 165°F (74°C).

Step 11: Rest the dish

Remove the pot from the heat and let the chicken and noodles stand uncovered for 5 minutes. The sauce should thicken enough to coat the noodles while remaining creamy.

Step 12: Finish and serve

Stir gently and taste before adding more salt. Garnish with chopped parsley, if using, and serve warm.

Tips for Success

Cut the chicken into evenly sized pieces so they cook at the same rate.
Add the broth and dairy gradually while whisking to prevent lumps in the sauce.
Stir the noodles frequently, especially during the final few minutes, because the thickening sauce can cause them to stick.
Keep the mixture at a gentle simmer rather than a rapid boil. High heat can scorch the milk and make the chicken tough.
Remove the pot from the heat while the sauce still looks slightly loose. The noodles continue absorbing liquid as the dish rests.
Add extra broth during reheating instead of milk alone, which can make the sauce taste overly rich.

Storage, Freezing, and Make-Ahead Instructions

Cool leftover Creamy Chicken and Noodles promptly and transfer it to an airtight container within 2 hours of cooking. Refrigerate for up to 4 days. The noodles will continue absorbing sauce during storage, so the dish will become thicker.
Reheat individual portions in the microwave with 1 to 2 tablespoons (15 to 30 ml) of chicken broth or milk. Cover loosely and heat in short intervals, stirring occasionally, until the center reaches 165°F (74°C).
To reheat on the stovetop, place the chicken and noodles in a covered saucepan over low heat. Add a splash of broth and stir frequently until hot. Avoid rapid boiling, which can cause the sauce to separate and the chicken to become dry.
Freezing the fully assembled dish is not recommended because egg noodles can become soft and the dairy sauce may separate after thawing.
For make-ahead preparation, cook and refrigerate the chicken and chopped vegetables separately for up to 2 days. Prepare the sauce and noodles shortly before serving for the best texture.

FAQ

Can I use cooked rotisserie chicken?

Yes. Replace the raw chicken with about 4 cups (565 g) of chopped or shredded cooked chicken. Skip the browning steps and stir the chicken into the pot with the peas, heating it to 165°F (74°C).

Why did my sauce become too thick?

The noodles may have absorbed more liquid than expected or the dish may have rested longer than 5 minutes. Stir in warm chicken broth, 2 tablespoons (30 ml) at a time, until the sauce reaches the desired consistency.

Can I use frozen egg noodles?

Frozen egg noodles have a different cooking time and absorb more liquid than dried noodles. They can be used, but follow their package cooking instructions and expect to add extra broth as needed.

Why are my noodles mushy?

The noodles may have simmered too long or continued cooking in the hot sauce after becoming tender. Begin checking them early and remove the pot from the heat as soon as they are cooked through.

Can I make Creamy Chicken and Noodles ahead of time?

The complete dish can be refrigerated and reheated, but the noodles will soften and absorb more sauce. For the best texture, prepare the chicken and vegetables ahead, then cook the sauce and noodles shortly before serving.