Creamy Noodles And Chicken
This Creamy Noodles And Chicken recipe delivers ultimate comfort with juicy chicken, silky noodles, and a rich cream sauce in under 40 minutes. Customizable and family-friendly!
Ingredients
Main Ingredients:
- 1 lb 450g boneless, skinless chicken thighs, cubed
- 10 oz 280g egg noodles or pappardelle
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 2 cups 480ml low-sodium chicken broth
- 1 cup 240ml heavy cream or half-and-half
- ½ cup 120g cream cheese, softened
- 1 tbsp fresh parsley chopped (plus more for garnish)
Optional Add-ins:
- 1 cup sliced mushrooms
- 1 cup frozen peas or corn
- 2 cups baby spinach
- 3 slices of bacon cooked and crumbled
Instructions
Cook the noodles:
- Boil salted water and cook noodles until al dente. Drain and set aside.
Sear the chicken:
- Heat olive oil in a skillet over medium-high. Add cubed chicken, season with salt, pepper, and paprika. Brown on all sides for 4–6 minutes. Remove and set aside.
Sauté aromatics:
- Reduce heat to medium. Melt butter, add diced onion and sauté until translucent. Stir in garlic and cook until fragrant.
Make the sauce:
- Pour in chicken broth and scrape up browned bits. Stir in cream and cream cheese. Simmer and whisk until smooth and creamy.
Combine ingredients:
- Return chicken to pan. Add noodles and any optional veggies. Stir to coat everything in the sauce and simmer for 3–5 minutes.
Garnish and serve:
- Finish with fresh parsley and adjust seasoning to taste. Serve warm.
Notes
- Use rotisserie chicken for a quick shortcut—add during the final step.
- For a dairy-free version, substitute coconut milk and plant-based butter/cheese.
- To thicken the sauce, simmer uncovered or add a cornstarch slurry (1 tsp starch + 2 tsp water).
- Add a splash of lemon juice at the end to balance the richness.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk or broth.