Save to Pinterest Rain lashed against the kitchen window last Tuesday when I finally decided to tackle the chicken sitting in my fridge. I'd been putting off cooking something substantial all week, too tired from work to bother with anything beyond toast. But the smell of butter hitting a hot pan changed everything. Suddenly I remembered why I loved cooking in the first place. The way aromatics fill a room, the rhythm of chopping vegetables, the simple alchemy of heat and ingredients. This noodle dish became my comfort blanket that night.
My roommate wandered in halfway through, drawn by the smell of onions caramelizing. She ended up leaning against the counter, waiting not so patiently for dinner. We ate standing up, too impatient to bother with proper plates. The noodles were slippery and coated perfectly, the chicken tender from not being overcooked. Sometimes the best meals happen when you least expect them to become memories.
Ingredients
- Chicken: Breasts or thighs both work beautifully here, just cut them into uniform pieces so they cook at the same rate
- Butter and olive oil: The butter gives flavor while the oil prevents burning, this combination has never steered me wrong
- Onion, carrots, celery: This holy trinity forms the flavor base, take your time chopping them evenly
- Garlic: Fresh minced garlic makes all the difference, nothing beats the real thing
- Flour: All purpose flour creates the roux that thickens our sauce into silky perfection
- Chicken broth: Low sodium lets you control the salt level, I learned this the hard way after one overly salty attempt
- Whole milk and heavy cream: The combination gives richness without being overwhelmingly heavy
- Dijon mustard: This secret ingredient adds depth that nobody can quite put their finger on
- Dried thyme, parsley, paprika: These herbs give classic comfort food vibes, use fresh parsley if you have it
- Wide egg noodles: They catch the sauce better than any other pasta, trust me on this one
- Frozen peas: They add sweetness and color, plus they're already cooked so they just need warming through
Instructions
- Season and sear the chicken:
- Sprinkle the pieces generously with salt and pepper, then get them sizzling in hot butter and oil until golden brown on the outside and cooked through. Remove them to a plate but don't wipe the pan, those browned bits are liquid gold.
- Build the flavor foundation:
- Toss in your onion, carrots, and celery, letting them soften and pick up all those flavorful bits from the chicken. Add the garlic last so it doesn't burn and turn bitter.
- Create the roux:
- Sprinkle the flour over the vegetables, stirring constantly for a minute or two until it smells nutty and coats everything evenly. This is what will give your sauce body.
- Add the liquids and seasonings:
- Whisk in the broth first to prevent lumps, then follow with the milk and cream. Stir in the mustard and herbs, then let it bubble until it thickens enough to coat a spoon.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to the package. Drain them well but don't rinse, you want that starch to help the sauce cling.
- Bring it all together:
- Slide the chicken back into the pot along with the peas, letting everything warm through for a few minutes. Add the noodles and toss until every strand is coated in that creamy sauce.
Save to Pinterest Last month my sister called me at midnight, craving something warm after a terrible day at work. I talked her through this recipe over the phone, hearing the rhythm of her knife on the cutting board through the line. She sent me a photo afterward, the steam still rising from her bowl, and thanked me for something that felt like home. Food does that sometimes.
Making It Your Own
I've made countless versions of this over the years. Sometimes I add mushrooms when I want something earthier, other times I skip the peas entirely if I'm not feeling them. A splash of white wine with the vegetables adds brightness. Once I used rotisserie chicken when time was short, and nobody noticed the difference.
The Perfect Sides
A crisp green salad with a vinaigrette cuts through the richness beautifully. Steamed broccoli works just as well if you want something warm. Honestly though, most of the time I just eat it straight from the bowl, standing at the counter.
Make Ahead Wisdom
The sauce actually tastes better the next day, so don't hesitate to make it ahead and reheat gently with a splash of milk. The noodles don't love being reheated, so cook those fresh when you're ready to eat. I've also frozen just the sauce portion for those emergency weeknight dinners.
- Double the recipe and freeze half, you'll thank yourself later
- If the sauce seems too thick after reheating, thin it with a little more broth or milk
- Leftovers reheat beautifully in the microwave, just add a splash of liquid first
Save to Pinterest There's something deeply satisfying about a dish that comes together this reliably. No stress, no fuss, just honest comfort in a bowl.
Recipe FAQs
- → What chicken cuts work best for this dish?
Boneless, skinless chicken breasts or thighs both work well; thighs offer more juiciness, while breasts provide leaner protein.
- → Can I substitute egg noodles with another pasta?
Yes, wide noodles or other pasta shapes like fettuccine or pappardelle can be used to hold the creamy sauce effectively.
- → How is the creamy sauce thickened?
A roux made from butter, olive oil, and flour creates the base, which is then combined with chicken broth, milk, and cream for a smooth texture.
- → Which herbs complement the flavor in this dish?
Dried thyme and parsley add earthiness and freshness, while paprika provides subtle warmth and color.
- → Can I prepare this dish faster using pre-cooked chicken?
Yes, substituting rotisserie chicken reduces cooking time while maintaining flavor and texture.