The Ultimate Creamy Chicken and Egg Noodles: The Hug in a Bowl You Need Tonight
By Jason Griffith
There are some meals that just feel like home, no matter where you are. For me, a steaming bowl of Creamy Chicken and Egg Noodles is the ultimate culinary security blanket. It’s the kind of dish that doesn’t care if you’ve had a long day at the office or if the weather outside is frightful—it’s just there to make everything better.
Growing up, we called this “Monday Night Magic” because it was the perfect way to use up Sunday’s leftover roast chicken. Today, whether I’m using a store-bought rotisserie chicken or fresh breasts I’ve poached myself, the result is always the same: pure, unadulterated comfort. This isn’t just a recipe; it’s a staple that deserves a permanent spot in your weeknight rotation.
Why I Love This Recipe
What sets this version apart from the canned “cream of whatever” soups is the homemade roux and fresh herb base. We are building layers of flavor from the ground up.
- Speed: From stovetop to table in under 30 minutes.
- Texture: The thick, velvety sauce clings to the wide ribbons of egg noodles perfectly.
- Versatility: It’s a “clean out the fridge” hero. You can toss in almost any veggie or protein and it still tastes like a five-star meal.
- Kid-Friendly: Even the pickiest eaters can’t resist cheesy, creamy noodles and tender chicken.
If you love this kind of soul-warming food, you should also check out these chicken enchiladas for another crowd-pleasing dinner.
Ingredients You’ll Need
Yields: 4 Servings
The Main Components
- 2 cups cooked chicken: Shredded or cubed. Rotisserie chicken is a massive time-saver here!
- 8 oz egg noodles: I prefer the wide or extra-wide variety for maximum sauce coverage.
- 2 tbsp butter & 1 tbsp olive oil: This combination provides flavor and prevents the butter from burning.
- 1 small onion: Finely diced to melt into the sauce.
- 2 cloves garlic: Minced fresh for that aromatic punch.
The Creamy Sauce
- 2 tbsp all-purpose flour: The thickening agent for our roux.
- 1 ½ cups chicken broth: Low-sodium is best so you can control the salt.
- 1 cup heavy cream: For that signature richness.
- ½ cup milk: To balance the consistency.
- Seasonings: ½ tsp dried thyme, ½ tsp Italian seasoning, salt, and black pepper to taste. (Optional: a pinch of red pepper flakes for a tiny kick).
The Finish
- ¼ cup grated parmesan: Adds a salty, nutty depth.
- 2 tbsp fresh parsley: Chopped for a pop of color and freshness.
- Toasted bread: Essential for mopping up every last drop of sauce.
Swaps and Notes
- The Protein: Not a fan of chicken? This recipe works beautifully with leftover turkey. If you have extra turkey in the freezer, you can also try these easy turkey wings for a different take on comfort food.
- Gluten-Free: Use your favorite GF egg noodle substitute and swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free: You can use full-fat coconut milk (the canned kind) and a plant-based butter, though the flavor profile will shift slightly toward a more nutty taste.
Step-by-Step Instructions
1. Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Be careful not to overcook them, as they will soften slightly more when added to the hot sauce. Drain and set aside.
2. Build the Flavor Base
In a large skillet or deep saucepan, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until they are soft and translucent. Stir in the minced garlic and cook for just 30 seconds—just until you can smell it!
3. Make the Roux
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1–2 minutes. You want the flour to turn a light golden color; this “cooks out” the raw flour taste and ensures a silky sauce.
4. Create the Velvety Sauce
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once the broth is incorporated and smooth, whisk in the heavy cream and milk. Let the mixture simmer gently for 4–6 minutes. You’ll see it start to thicken into a beautiful, glossy sauce.
5. Season and Add Chicken
Stir in the thyme, Italian seasoning, salt, and pepper. Once the sauce is seasoned to your liking, fold in the shredded chicken. Let it simmer for another 3–4 minutes to ensure the chicken is heated through and has absorbed some of that creamy goodness.
6. The Final Combine
Add the cooked egg noodles into the skillet. Gently fold them into the sauce until every ribbon is coated. Stir in the grated parmesan cheese and watch it melt into the sauce. If the sauce seems too thick, add a splash of extra milk or broth.
7. Garnish and Serve
Garnish with fresh parsley and an extra crack of black pepper. Serve immediately in deep bowls with a side of toasted, buttery bread.
Tips for Success
- Don’t Rush the Roux: Cooking the flour and butter for those 2 minutes is the secret to a professional-tasting sauce.
- Room Temp Dairy: If you have time, let your cream and milk sit on the counter for 10 minutes before adding them. This helps prevent the sauce from breaking.
- Veggie Boost: If you want to make this a one-pot meal, add a cup of frozen peas or sautéed mushrooms during Step 2.
- Noodle Hack: If your noodles are sitting for a while, toss them in a teaspoon of olive oil after draining to prevent them from sticking together.
Serving Suggestions and Pairings
This dish is quite rich, so I love pairing it with something bright and acidic to balance the palate.
- Side Salad: A simple arugula salad with a lemon vinaigrette works wonders.
- Vegetables: Roasted broccoli or this Mexican chicken and rice casserole (if you’re hosting a massive potluck and need variety!).
- Drink: To cut through the creaminess, try a tall glass of refreshing blueberry lemonade.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Protein: 32g
- Carbohydrates: 44g
- Fat: 26g
- Fiber: 2g
Storage and Leftover Tips
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. To Reheat: Egg noodles love to soak up sauce. When you reheat this in the microwave or on the stove, the sauce may have disappeared! Simply add a tablespoon or two of milk or broth before heating to bring that creamy consistency back to life.
More Recipes You Will Love
If you enjoyed this easy stovetop meal, you’ll definitely want to try these other comfort food favorites:
- This Instant Pot Lasagna – For when you want layers of cheese in half the time.
- Classic Spaghetti with Homemade Sauce – A Friday night tradition.
Final Thoughts
There is something incredibly therapeutic about a bowl of chicken and noodles. It reminds us to slow down and enjoy the simple things. I hope this recipe brings as much warmth to your table as it does to mine!
Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Happy cooking!
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