Creamy Chicken and Noodles
Creamy Chicken and Noodles
Ingredients
For the Chicken
- 2 chicken breasts, large, about 500 g, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika, optional
For the Noodles
- 250 g egg noodles, or pasta of choice
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, small, finely diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- to taste salt
- to taste pepper
For the Optional Garnish
- as needed fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until they are al dente. Drain the noodles thoroughly and set them aside.
⏱️ 10 min
- 2
While the noodles are cooking, season the bite-sized chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika (if using).
⏱️ 2 min
- 3
In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned chicken pieces to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min
- 4
In the same skillet, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the finely diced onion and minced garlic, then sauté for 2 to 3 minutes until the onion is soft and translucent.
⏱️ 3 min
- 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 6
Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 7
Stir in the heavy cream, shredded cheddar cheese, and dried thyme. Continue to cook for 3 to 4 minutes, stirring frequently, until the sauce thickens to your desired consistency. Season the sauce with additional salt and pepper to taste.
⏱️ 4 min
- 8
Add the cooked chicken pieces and the drained noodles to the creamy sauce in the skillet. Stir everything together until the chicken and noodles are evenly coated and heated through.
⏱️ 3 min
- 9
Garnish with fresh chopped parsley, if desired, and serve hot for a comforting and creamy meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Noodles
For the Chicken
- 2 chicken breasts, large, about 500 g, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika, optional
For the Noodles
- 250 g egg noodles, or pasta of choice
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, small, finely diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- to taste salt
- to taste pepper
For the Optional Garnish
- as needed fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until they are al dente. Drain the noodles thoroughly and set them aside.
⏱️ 10 min - 2
While the noodles are cooking, season the bite-sized chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika (if using).
⏱️ 2 min - 3
In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned chicken pieces to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min - 4
In the same skillet, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the finely diced onion and minced garlic, then sauté for 2 to 3 minutes until the onion is soft and translucent.
⏱️ 3 min - 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 6
Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Stir in the heavy cream, shredded cheddar cheese, and dried thyme. Continue to cook for 3 to 4 minutes, stirring frequently, until the sauce thickens to your desired consistency. Season the sauce with additional salt and pepper to taste.
⏱️ 4 min - 8
Add the cooked chicken pieces and the drained noodles to the creamy sauce in the skillet. Stir everything together until the chicken and noodles are evenly coated and heated through.
⏱️ 3 min - 9
Garnish with fresh chopped parsley, if desired, and serve hot for a comforting and creamy meal.
⏱️ 1 min