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This Creamy Chicken and Noodles recipe brings together tender cooked chicken, a velvety homemade cream sauce, and comforting egg noodles for a delicious dinner the whole family asks for again and again. It is my go-to cozy meal after long days when we all want something that feels like a warm hug on a plate.
I first whipped this up on a chilly night and my family devoured every last bite. Since then it has become our most requested weeknight dinner and I love how easy it is to make.
Ingredients
- Boneless skinless chicken breasts: This protein is tender and flavorful You can use rotisserie chicken or thighs for more flavor and ease
- Olive oil: Keeps the chicken juicy and helps sauté vegetables Choose extra virgin for richer taste
- Celery: Adds freshness a subtle crunch and enhances the base flavor Use crisp bright green stalks
- Carrots: Bring a natural sweetness color and nutrients Look for firm carrots without any cracks
- Yellow onion: Gives a savory depth and soft sweetness Try to use yellow instead of white for more complexity
- All purpose flour: Thickens the creamy sauce Make sure it is fresh and lump free
- Butter: Creates a rich base for the roux with the flour Use real butter for best results
- Chicken bouillon powder: Intensifies the comforting chicken flavor and rounds out the sauce
- Onion powder: Boosts onion flavor without chopping more onions
- Garlic powder: Subtle hint of garlic fits so well with creamy sauces Use fresh ground for more flavor
- Salt and black pepper: Brightens and balances all flavors Always taste and adjust to your liking
- Seasoned salt: Lifts the chicken flavor to the next level Choose your favorite blend or homemade
- Egg noodles: The classic choice for soaking up sauce Medium width is perfect for the creamy texture
- Chicken broth: Forms the base of the sauce Go for low sodium and adjust seasonings yourself
- Heavy whipping cream: Gives the sauce its signature velvety creaminess Thicker cream works best for this sauce
Step-by-Step Instructions
- Boil the Noodles:
- Bring a large pot of salted water to a boil Add egg noodles and cook until just al dente Drain then set aside so the noodles do not overcook
- Cook and Season the Chicken:
- In a large skillet heat a teaspoon of olive oil over medium high Once hot add diced chicken then season with onion powder garlic powder and seasoned salt Cook for about six or seven minutes until fully done and golden on the edges Remove from skillet and save for later
- Sauté the Vegetables:
- Lower the heat and add butter and another teaspoon of olive oil to the pan Melt together then stir in diced onion carrot and celery Sauté gently until the vegetables are soft and fragrant This step brings out all their sweetness and builds the base of your sauce
- Make a Roux:
- Sprinkle all purpose flour over the veggies Whisk together for two to three minutes until the flour cooks and the mixture looks thick This step prevents a raw flour taste and makes sure the sauce is super smooth
- Create the Cream Sauce:
- Slowly pour in the chicken broth while whisking continuously This keeps lumps away Let the mixture come up to a gentle simmer so it thickens Add chicken bouillon powder a little salt and black pepper Once it reaches the perfect consistency turn off the heat and mix in heavy cream to make the sauce luscious and rich
- Combine Chicken and Noodles:
- Add cooked chicken and drained noodles back into the skillet Toss everything together until fully coated and warmed through Serve hot for the best texture
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My favorite part is using good quality egg noodles The texture soaks up all the sauce I remember making this for my kids on their first snowy day home from school and we still call it our snow day supper
Storage Tips
Let leftovers cool then store in an airtight container in the fridge for up to four days For reheating just add a splash of chicken broth and warm gently on the stove Cream sauces can separate if frozen so enjoy fresh for best texture
Ingredient Substitutions
You can swap chicken thighs for breasts for a deeper flavor Rotisserie chicken saves lots of time If you do not have heavy cream use half and half but you may need to cook the sauce a bit longer to thicken Vegetable broth works in a pinch though chicken broth has a richer taste
Serving Suggestions
Serve warm with a crisp green salad or simple steamed veggies like broccoli or peas For even more comfort serve with freshly baked rolls to mop up the creamy sauce
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Recipe Roots
Creamy chicken and noodles is a classic American comfort food with roots in both Southern church potlucks and Midwestern farmhouse kitchens The creamy sauce nods to chicken pot pie filling and the noodles make it even more kid friendly
Commonly Asked Questions
- → Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken works well and saves time—simply add it when combining ingredients at the end.
- → What type of noodles are best?
Medium egg noodles absorb the creamy sauce perfectly, but other pasta shapes like rotini can also be used.
- → How do I thicken the cream sauce?
Use a butter and flour roux for thickening, then stir in broth gradually and let simmer until it reaches your desired consistency.
- → Can I add vegetables?
Absolutely! Carrots, celery, and onions are classic additions. You can also add peas or spinach for more color and flavor.
- → Is it possible to make this ahead?
You can prepare the components in advance and combine just before serving. Store sauce and noodles separately for best texture.
- → How should I store leftovers?
Let everything cool, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop.