Creamy Chicken with Egg Noodles is the kind of meal that makes the whole kitchen feel warm and welcoming the moment it starts cooking.
When I made Creamy Chicken with Egg Noodles, the butter melting with onion, celery, and carrots created a rich homemade aroma that instantly reminded me of classic comfort food.
As the sauce thickened with broth and cream, it became silky and hearty, coating every bite of tender chicken and soft egg noodles.
What I love most about this Creamy Chicken with Egg Noodles recipe is how satisfying it feels without being complicated. The creamy sauce has a savory depth from the chicken bouillon and seasonings, while the noodles absorb all that flavor beautifully.
Key Ingredients in Creamy Chicken with Egg Noodles
This Creamy Chicken with Egg Noodles works because each ingredient brings something important to the skillet.
5 cups egg noodles
2 boneless, skinless chicken breasts, diced
2 tsp olive oil (divided)
5 tbsp butter
1 cup chicken broth
½ cup heavy cream
â…“ cup all-purpose flour
1 cup celery, finely chopped
1 cup carrots, finely chopped
½ yellow onion, diced
1 tsp chicken bouillon powder
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
Salt and black pepper, to taste
½ cup grated Parmesan or shredded cheddar cheese (optional)
Creamy Chicken with Egg Noodles
Creamy Chicken with Egg Noodles is a cozy comfort food made with tender chicken breast, soft egg noodles, carrots, celery, onion, chicken broth, butter, and heavy cream, all simmered in a rich savory sauce for a warm, satisfying homemade dinner.
Ingredients
5 cups egg noodles
2Â boneless, skinless chicken breasts, diced
2 tsp olive oil (divided)
5 tbsp butter
1 cup chicken broth
½ cup heavy cream
⅓ cup all-purpose flour
1 cup celery, finely chopped
1 cup carrots, finely chopped
½ yellow onion, diced
1 tsp chicken bouillon powder
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
Salt and black pepper, to taste
½ cup grated Parmesan or shredded cheddar cheese (optional)
Instructions
Cook the Noodles Bring a large pot of water to a boil and cook the egg noodles according to package directions. Drain and set aside.
Cook the Chicken Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add diced chicken and season with seasoned salt, garlic powder, and onion powder. Cook for 6–7 minutes until fully cooked. Remove and set aside.
Sauté the Vegetables Lower the heat and add butter along with the remaining olive oil to the skillet. Once melted, add onion, carrots, and celery. Cook until softened and fragrant.
Make the Roux Sprinkle flour over the vegetables and stir well. Cook for 2–3 minutes, stirring constantly to remove the raw flour taste.
Create the Sauce Slowly pour in chicken broth while stirring continuously. Let the mixture simmer until it thickens. Add chicken bouillon, salt, and black pepper. If using cheese, stir it in now until melted.
Finish the Creamy Base Turn off the heat and stir in the heavy cream until smooth and creamy.
Combine & Serve Add the cooked noodles and chicken back into the skillet. Mix until everything is well coated in the sauce. Serve warm.
