Chicken and Noodles

Chicken and Noodles combines tender chicken breast and egg noodles with vegetables in a thick, creamy stovetop sauce. This hearty dish is cooked on the stove and served as a filling, pasta-style main course.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 382kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil
2 chicken breasts boneless, skinless
2 tablespoons butter salted
2 large carrots peeled and chopped
1 medium yellow onion peeled and chopped
2 large garlic cloves pressed
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt plus more to taste
1 cup frozen peas thawed
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1/2 cup heavy cream
12 ounce egg noodles cooked to package directions

US Customary - Metric

Instructions

Heat olive oil in a large skillet over medium heat. Add chicken breast, season with salt and pepper, and cook until lightly golden and cooked through, about 4–6 minutes per side. Remove from skillet.
Let the chicken rest for 5 minutes, then cut into bite-size pieces and set aside.
Melt butter in the same skillet over medium heat. Add carrots, onions, garlic, pepper, thyme, and salt, and cook until vegetables are tender and onions are translucent, about 6–8 minutes.
Stir in the thawed peas and cook just until heated through, about 1–2 minutes.
Sift flour evenly over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
Slowly add chicken broth, stirring continuously. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes.
Turn off the heat and stir in heavy cream. Let rest on the warm burner for 5 minutes.
Toss the cooked chicken and cooked egg noodles together until evenly coated and warmed through.

Notes

This recipe yields about 8 servings and is intended to be served as a main dish.
The sauce will continue to thicken as it rests and cools; this is normal for a cream-based dish.
Cooked noodles should be fully drained before combining to prevent thinning the sauce.
Refrigerate leftovers and reheat gently on the stovetop; add a small amount of broth or cream if needed to loosen the sauce.

Nutrition