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Creamy Chicken and Noodles finished recipe

Creamy Chicken and Noodles

5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 cups servings
Course: Main Course
Cuisine: American
Calories: 447
Ingredients Method Nutrition

Ingredients
  

For the Chicken
  • 1 1/2 pounds 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 olive oil
For the Creamy Noodles
  • 4 tablespoons 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 all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 12 ounces wide egg noodles
  • 1 cup frozen peas no need to thaw
  • 2 tablespoons chopped fresh parsley optional

Method
 

Method
  1. Pat the chicken pieces dry: Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing until evenly coated.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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.
  12. Stir gently and taste before adding more salt: Garnish with chopped parsley, if using, and serve warm.

Nutrition

Serving: 1gCalories: 447kcalCarbohydrates: 25gProtein: 32gFat: 35gSaturated Fat: 2gSodium: 572mgFiber: 9gSugar: 6g

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