Creamy Chicken and Noodles (Printable Version)
# What You'll Need:
→ Main
01 -
500 g boneless skinless chicken breasts, diced
02 -
250 g medium egg noodles
→ Sauce and Sauté
03 -
2 tablespoons olive oil
04 -
2 medium carrots, diced
05 -
2 celery stalks, diced
06 -
1 medium yellow onion, diced
07 -
30 g unsalted butter
08 -
25 g all-purpose flour
09 -
500 ml chicken broth
10 -
100 ml heavy whipping cream
→ Seasonings
11 -
1 teaspoon chicken bouillon powder
12 -
1 teaspoon seasoned salt
13 -
0.5 teaspoon onion powder
14 -
0.5 teaspoon garlic powder
15 -
0.5 teaspoon fine sea salt, or to taste
16 -
0.25 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Cook egg noodles in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced chicken breasts, season with seasoned salt, onion powder, and garlic powder. Cook for 6–7 minutes, stirring occasionally, until chicken is fully cooked through. Transfer chicken to a plate and set aside.
03 -
Reduce heat to low. Add remaining olive oil and butter to the skillet. Once melted, stir in diced onion, carrots, and celery. Sauté slowly for 5–6 minutes, or until vegetables are softened.
04 -
Sprinkle all-purpose flour over the sautéed vegetables. Whisk continuously to form a smooth mixture, cooking for 2–3 minutes to eliminate the raw flour taste.
05 -
Gradually pour in chicken broth, whisking to combine and prevent lumps. Simmer for 3–4 minutes, until the mixture thickens. Season with chicken bouillon powder, sea salt, and black pepper to taste.
06 -
Remove skillet from heat and stir in heavy whipping cream until fully incorporated and sauce is creamy.
07 -
Add cooked noodles and the reserved chicken back into the skillet. Stir to coat evenly in the sauce. Heat through until steaming. Serve warm.
# Helpful Notes:
01 -
For extra convenience, substitute cooked rotisserie chicken or leftover cooked chicken. Add it in the final step to warm through.
02 -
If sauce thickens excessively, loosen with a splash of chicken broth or whole milk until desired consistency is achieved.
03 -
Chicken bouillon powder deepens the sauce's savory flavor; do not omit for best results.
04 -
Cool leftovers before storing in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended due to texture changes in the cream sauce and noodles.