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Easy Chicken & Noodles in Creamy Sauce - Comforting, Weeknight-Friendly Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: About 2 cups cooked, shredded or diced (rotisserie or leftover), or 1 pound raw boneless, skinless chicken breast or thighs, cut into bite-size pieces.
  • Egg noodles: 10–12 ounces, wide or medium.
  • Chicken broth: 4 cups (low-sodium preferred).
  • Heavy cream or half-and-half: 3/4 cup (use milk for a lighter version).
  • Butter: 2 tablespoons.
  • Olive oil: 1 tablespoon (for sautéing).
  • All-purpose flour: 2 tablespoons (to thicken).
  • Onion: 1 small, finely chopped.
  • Garlic: 2–3 cloves, minced.
  • Carrots: 2 medium, diced (optional but adds sweetness and color).
  • Peas: 1 cup frozen (no need to thaw).
  • Dijon mustard: 1 teaspoon (quietly boosts flavor without tasting “mustardy”).
  • Dried thyme: 1 teaspoon (or 2 teaspoons fresh).
  • Bay leaf: 1 (optional, but adds depth).
  • Salt and black pepper: To taste.
  • Fresh parsley: A small handful, chopped, for serving.
  • Parmesan: 2–3 tablespoons grated, optional for extra savory richness.

Method
 

  1. Prep the chicken: If using raw chicken, pat it dry and season with salt and pepper. If using cooked chicken, shred or dice it and set aside.
  2. Sauté the aromatics: In a large pot or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and carrots with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the chicken (if raw): Push the veggies to the side, add the chicken pieces, and cook 3–4 minutes, stirring, until lightly browned. It doesn’t need to be cooked through yet.
  4. Make a quick roux: Add remaining 1 tablespoon butter to the pot. Sprinkle in flour and stir to coat the chicken and vegetables. Cook 1 minute to remove the raw flour taste.
  5. Add the broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add thyme, bay leaf, and Dijon. Bring to a gentle boil.
  6. Cook the noodles: Add egg noodles. Reduce heat to a brisk simmer and cook according to package directions minus 1 minute, stirring occasionally so they don’t stick. If using cooked chicken, stir it in now to warm through.
  7. Stir in cream: Remove the bay leaf. Pour in the cream (or half-and-half). Simmer 2–3 minutes, stirring, until the sauce thickens and coats the noodles. If it’s too thick, splash in more broth or a bit of milk. If too thin, simmer another minute.
  8. Finish with peas and seasoning: Stir in the frozen peas and Parmesan, if using. Cook 1–2 minutes until peas are bright and hot. Taste and adjust with salt and pepper.
  9. Serve: Turn off heat and let it sit 2 minutes to settle. Sprinkle with fresh parsley. Serve warm, with extra black pepper on top.