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Creamy Chicken and Noodles

One-Pot Creamy Chicken and Noodles Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 565
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut bite-size
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 8 oz wide egg noodles (about 4 cups)
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season chicken with 1 tsp salt and 1/4 tsp pepper. Melt 2 tbsp butter in a large pot over medium-high heat, sear chicken until golden, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium, add remaining 2 tbsp butter. Cook onion, carrots, and celery until softened, about 6 minutes. Add garlic and cook 1 minute.
  3. Sprinkle flour over vegetables and stir constantly for 1 minute. Whisk in broth, thyme, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil.
  4. Stir in egg noodles, reduce heat to medium-low, and cook uncovered until tender, 8 to 10 minutes, stirring occasionally.
  5. Stir in heavy cream and peas. Return chicken and any juices to the pot. Warm through 2 to 3 minutes. Ladle into bowls, top with parsley, and serve.

Notes

The noodles keep absorbing liquid even after the pot comes off the heat. When reheating leftovers, add a splash of chicken broth to bring the sauce back to its creamy consistency.