Description
This creamy chicken with noodles recipe is a comforting one-pan meal, combining tender wide egg noodles with cooked chicken, peas, carrots, and a rich creamy sauce made from stock and milk or cream. Ready in just 25 minutes, it’s perfect for a quick and satisfying dinner.
Ingredients
Pasta and Stock
- 6 oz (1/2 bag) wide egg noodles
- 3 cups chicken stock
- 1 tbsp olive oil
Protein and Vegetables
- 1 1/2 cups cooked chicken (diced or shredded)
- 1 cup sliced carrots* (fresh, canned, or frozen)
- 1/2 cup peas* (fresh, canned, or frozen)
Seasonings and Sauce
- Salt to taste
- Pepper to taste
- 1/2 cup cream or milk
- 1/4 cup water
- 2 tbsp flour
Note
- *May be omitted or substituted with veggies you prefer
Instructions
- Prepare the Noodles and Stock: Place the 6 oz of wide egg noodles in a large (12+ inch) skillet. Add 3 cups of chicken stock and 1 tablespoon of olive oil. Stir the ingredients together to combine.
- Add Frozen Vegetables: If using frozen peas and carrots, add 1/2 cup peas and 1 cup sliced carrots at this point, as they will cook with the noodles. Cover the skillet and heat over medium heat until the noodles are tender, about 10 minutes.
- Add Cooked Vegetables and Chicken: If your peas and carrots are canned or already cooked, add them to the skillet now along with 1 1/2 cups cooked chicken. Stir in 1/2 cup cream or milk to create a creamy sauce.
- Make the Thickener: In a small bowl, mix 1/4 cup water with 2 tablespoons flour thoroughly to avoid lumps. Gradually add this mixture to the skillet while stirring constantly to thicken the sauce.
- Simmer to Finish: Bring the sauce to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens and flavors meld. Season with salt and pepper to taste before serving.
Notes
- You can omit or substitute the peas and carrots with other vegetables of your choice, such as broccoli or green beans.
- Use cream or milk according to your preference for richness; half-and-half works well too.
- Ensure to stir the flour-water mixture well to avoid lumps in the sauce.
- This recipe can be modified to be gluten-free by substituting regular flour with a gluten-free alternative and ensuring the noodles are gluten-free.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
