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Creamy Chicken Noodles

Featured in Chicken dishes that always work.

This hearty combination of chicken pot pie flavors with creamy sauce over egg noodles is comfort food made simple.
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Maria from tastyhush
Updated on Sat, 17 May 2025 11:51:50 GMT
A creamy pasta dish with chicken, carrots, peas, and corn in a bowl. Pin it
A creamy pasta dish with chicken, carrots, peas, and corn in a bowl. | tastyhush.com

Here’s my favorite cozy spin on a chicken classic. Imagine creamy sauce, tender egg noodles, and all those warm pot pie flavors—no pie dough needed. It’s the perfect fix for nights when you need something soothing in a hurry. At my house, this is the comfort dish everyone asks for most.

Why Everyone Loves This

I grabbed everything awesome about chicken pot pie and turned it into a weeknight wonder you can toss together fast. That creamy goodness wraps every noodle while juicy chicken and veggies make every bite super comforting. Best part? You probably already have almost all the stuff you need.

All the Good Stuff

  • Seasonings: Just simple salt and pepper—throw in some herbs if you’ve got ‘em.
  • Heavy cream: Makes the sauce crazy rich and silky.
  • Chicken stock: Low-salt stock keeps things from getting too salty.
  • Flour: This is what thickens everything up.
  • Corn: Sweet bursts in every bite.
  • Frozen peas and carrots: No chopping required. Major time saver.
  • Garlic: If you’ve got fresh, awesome. Pre-chopped is totally good too.
  • Celery: That classic cozy flavor comes from these stalks.
  • Onion: Sweet yellow onions kick off all the flavor.
  • Olive oil: Just a splash keeps your butter from burning.
  • Butter: Go for unsalted so you control the seasoning.
  • Chicken: Just chop it up. It takes only minutes to cook.
  • Egg noodles: Big, sturdy noodles really soak up the sauce.

Cooking Time Together

Step 5: Pull It Together
Put those noodles and chicken back in the pan and let ‘em get nice and hot. If things look too thick, splash in some pasta water and stir.
Step 4: Time to Make It Creamy
Sprinkle that flour all over, stir for a bit, and pour in the stock and cream, mixing until the sauce thickens up and looks dreamy.
Step 3: Sauté the Veggies
Toss onion, celery, and garlic into your frying pan and cook till it smells awesome. Dump in the frozen veggies and heat them through.
Step 2: Brown the Chicken
Heat your biggest skillet with oil and butter, then cook the chicken until it’s golden and cooked through—takes about 6 minutes—then pull it out and set aside.
Step 1: Cook Those Noodles
Boil pasta in salted water, stop cooking when just tender. Dip out some cooking water—trust me, you’ll want it later—then drain the noodles.

Fun Twists to Try

  • Go lighter: Swap out cream for canned evaporated milk. It still works great.
  • Add crunch: Dump everything in a casserole, add some cheese and breadcrumbs, and broil till bubbly.
  • Extra cheesy: A handful of cheddar makes this irresistible.
  • Pile on veggies: Spinach or mushrooms taste awesome here.
  • Switch the chicken: Thighs give extra flavor if you have them on hand.

Leftovers Made Easy

  • Freezer winner: Divide into portions and stash in the freezer for up to two months—so handy when you’re in a rush.
  • Reheating: Add a splash of cream or broth to keep it saucy when you warm it up.
  • Chill out: Pop leftovers in a sealed container in the fridge and they’ll stay good about five days.

Top Kitchen Hacks

  • Prep first: Chopping veggies ahead of time makes things easy and breezy.
  • Pasta water magic: Keeps your sauce from getting too thick—it’s a lifesaver.
  • Let flour cook: Give that flour time in the pan, or the sauce might taste off.
  • Sauté in batches: Don’t stuff the pan—your chicken browns better this way.
  • Noodles just right: Pull noodles out a bit early. They’ll finish up in the sauce.

Round Out Your Spread

A crunchy salad on the side keeps everything fresh. Toasty bread is perfect for swiping up all that sauciness. Pour some chilled white wine and you’ve got yourself a little celebration.

Saucy rotini pasta loaded with juicy chicken and colorful veggies like corn, carrots, and peas—all tossed together in creamy goodness. Pin it
Saucy rotini pasta loaded with juicy chicken and colorful veggies like corn, carrots, and peas—all tossed together in creamy goodness. | tastyhush.com

Frequently Asked Questions

→ Can I swap egg noodles for another pasta?
Definitely! Go for shapes like penne or fusilli. Just cook them until slightly firm as they'll soften more in the sauce.
→ How do I stop the sauce from getting too thick?
Stir now and then while it simmers. If it thickens too much, stir in a bit of chicken broth until it looks right.
→ Can rotisserie chicken be used here?
Sure thing! It’s a time-saver. Skip cooking the chicken and add shredded rotisserie chicken when mixing ingredients together.
→ Can I use fresh veggies instead of frozen ones?
Of course! Just cook fresh veggies till soft before you add the flour and other liquids. You might need to adjust the timing a little.
→ What's the best way to store and reheat it?
Pop leftovers in a sealed container in the fridge. Warm them gently on the stove or in the microwave, adding some cream or broth if needed.

Creamy Chicken Noodles

A perfect mix of cozy chicken pot pie taste and creamy pasta, loaded with veggies and served with tender egg noodles.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings (4 bowls)

Dietary: ~

Ingredients

01 10 ounces of dried egg noodles, packaged.
02 3 Tbsp of butter, unsalted, divided.
03 1 Tbsp of olive oil.
04 1 pound of chicken breasts (boneless and skinless), cut into ½-inch chunks.
05 1 teaspoon of Italian herbs, dried.
06 1 teaspoon kosher salt, split between uses.
07 1 medium yellow onion, finely chopped.
08 2 celery stalks, chopped small.
09 4 garlic cloves, chopped finely.
10 A 10-12 ounce bag of peas and carrots from the freezer.
11 An 8-ounce can of drained whole kernel corn.
12 2 Tbsp of all-purpose flour.
13 2 cups of chicken broth with less sodium.
14 1 cup of heavy cream.
15 1 teaspoon of parsley, dried.
16 ½ teaspoon of ground black pepper.
17 ½ teaspoon of dried thyme leaves.
18 ¼ teaspoon onion powder.
19 ¼ teaspoon garlic powder.
20 ¼ teaspoon paprika.
21 ⅛ teaspoon of nutmeg, ground.

Instructions

Step 01

Cook the noodles in salty water following the package. Drain once done and toss with oil so they don’t clump together.

Step 02

In a pan over medium heat, melt 1 Tbsp of the butter and add oil. Toss in the chicken, a pinch of salt, and Italian seasoning. Cook for 4-5 minutes until golden, then set aside.

Step 03

Use the same pan, adding 2 Tbsp of butter. Cook the onion and celery for 3-5 minutes, then toss in the garlic and stir for 30 seconds. Mix in the frozen veggies.

Step 04

Sprinkle flour over the veggies while they cook. Gradually add the broth and cream while stirring. Mix in all the spices, let it reach a boil, and reduce to a simmer for about 5 minutes until the sauce thickens.

Step 05

Turn off the heat, add the cooked chicken and noodles, and stir everything together. Enjoy it warm with a sprinkle of black pepper!

Notes

  1. You can adjust the portions based on how many servings you’d like.
  2. It’s a delicious blend of pasta and pot pie tastes!
  3. The sauce’s perfect when it lightly coats a spoon.

Tools You'll Need

  • A large cooking pot.
  • A big skillet or shallow pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 670
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~