Creamy Chicken and Egg Noodles
Creamy Chicken and Egg Noodles is a quick, budget-friendly dinner packed with tender chicken, carrots, and a rich, flavorful sauce. Ready in under 30 minutes and perfect for busy family nights.
Servings: 5 servings
Ingredients
- 1 cup chopped carrots
- 1 small onion diced
- 4 tbsp butter divided
- 3 tbsp flour
- 1 tbsp minced garlic
- 2 cups chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ tsp oregano
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lb chicken breasts diced
- ½ cup heavy cream
- 12 oz egg noodles
Instructions
- In a large pan, melt 3 tbsp butter. Add chicken, carrots, and onion. Cook 3–4 minutes until chicken starts to brown and vegetables soften.1 cup chopped carrots, 1 small onion, 1 lb chicken breasts, 4 tbsp butter
- Add remaining butter and flour. Stir constantly 1–2 minutes to form a roux.3 tbsp flour, 4 tbsp butter
- Stir in garlic; cook 30 seconds. Slowly whisk in broth until smooth.1 tbsp minced garlic, 2 cups chicken broth
- Add seasonings, cover, and simmer 14 minutes, stirring occasionally.½ tsp salt, ½ tsp pepper, ½ tsp oregano, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder
- Meanwhile, boil egg noodles until tender. Drain.12 oz egg noodles
- Stir heavy cream into chicken mixture. Add noodles and toss to coat.½ cup heavy cream
- Serve warm.
Video
Notes
- Substitutions: leftover turkey, rotisserie chicken, half & half for cream, peas or spinach for veggies.
- Reheat: Add broth or cream to revive sauce.
- Store leftovers in the fridge for 3 days
Nutrition
Calories: 575kcal | Carbohydrates: 59g | Protein: 32g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 799mg | Potassium: 695mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5180IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg
