Description
This Creamy Chicken and Noodles recipe features tender chicken breasts cooked in a rich and flavorful creamy sauce with egg noodles and a savory blend of vegetables and herbs. Perfect for a comforting family dinner, this dish combines simple ingredients to create a classic, hearty meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders The Blend (or any salt, pepper, and garlic blend)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter
Vegetables and Aromatics
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 1 Yellow Onion, diced
- 3-4 Garlic Cloves, minced
Sauce and Seasonings
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1/4 tsp Dried Thyme
- 1 tbsp Dried Parsley
- 1 tbsp Kinders Roast Chicken Seasoning (optional)
- Salt and Pepper to taste
Pasta
- 12 oz Bag of Dried Egg Noodles
Instructions
- Season the chicken: Sprinkle the Kinders The Blend seasoning evenly over the chicken breasts or thighs to ensure flavorful meat.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side until cooked through. Remove from the pan and let it rest for 5 minutes before roughly chopping or shredding it.
- Sauté the vegetables: In the same skillet, add the celery, onions, and carrots. Season lightly with salt and pepper. Cook for 10 minutes until the vegetables are softened, then add the minced garlic and cook for 1 more minute.
- Create the roux: Stir in the flour and cook it for 3-4 minutes, allowing it to brown slightly and remove the raw flour taste.
- Add liquids and seasonings: Slowly stir in 4 cups of chicken broth and the heavy cream. Season the mixture with dried thyme, dried parsley, and the optional Kinders Roast Chicken seasoning. Stir well to combine.
- Add chicken and noodles: Incorporate the chopped or shredded chicken and the dried egg noodles into the sauce. Pour in the remaining chicken broth specified to ensure the noodles are covered.
- Cook and thicken: Bring the mixture to a boil. Boil for 8 minutes, then reduce heat to low. Simmer for at least 20 minutes to allow the noodles to cook through and the sauce to thicken to a creamy consistency.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the creamy chicken and noodles hot for a comforting meal.
Notes
- Avoid freezing this dish as the noodles will become mushy upon thawing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth to loosen the sauce if it has thickened too much.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
