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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.

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).

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.

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.

Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.

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.

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.

Garnish with fresh chopped parsley, if desired, and serve hot for a comforting and creamy meal.


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.

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).

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.

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.

Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.

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.

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.

Garnish with fresh chopped parsley, if desired, and serve hot for a comforting and creamy meal.
