Save My mom used to make this on the nights when she'd come home late from work, and somehow it still felt like the kitchen smelled like home. There's something about creamy chicken and noodles that turns a tired evening into something warm and settled. The first time I tried making it myself, I burned the roux and had to start over, but that mistake taught me to watch the stovetop instead of scrolling on my phone. Now it's the dish I reach for when I want to feed people without any fuss, and it never disappoints.
I remember bringing this to a friend's potluck on a rainy Sunday, and people kept coming back to the pot even after they'd already eaten. One person asked if it was from a restaurant, which made me laugh because it started as a desperate attempt to use up half a carton of cream. That's when I realized comfort food doesn't need to be fancy to feel special.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier, but breasts are leaner if that matters to you; cut them into pieces smaller than you think you need so they cook evenly.
- Unsalted butter (2 tbsp) and olive oil (1 tbsp): The butter adds richness while the oil keeps it from burning, a combo I learned after too many scorched pans.
- Yellow onion, carrots, and celery (1 medium, 2 medium, 2 stalks): These are the quiet backbone of the dish; don't skip them or rush the sauté.
- Garlic cloves (2, minced): Fresh garlic blooms in the heat and fills your kitchen with that smell that makes people ask what's cooking.
- All-purpose flour (2 tbsp): This thickens the sauce into something silky; whisk it in dry and let it toast slightly before adding liquid.
- Low-sodium chicken broth (480 ml), whole milk (240 ml), and heavy cream (120 ml): The trio that makes the sauce creamy without being heavy; use low-sodium so you control the salt.
- Dijon mustard (1 tsp), dried thyme (1 tsp), dried parsley (1/2 tsp), and paprika (1/2 tsp): These seasonings are what stop it from tasting bland; don't reach for just salt and pepper.
- Wide egg noodles (250 g): Wide noodles hold sauce better than thin ones; I learned this the hard way with regular pasta.
- Frozen peas (60 g): They add sweetness and color; add them at the end so they stay bright and don't turn gray.
- Fresh parsley (2 tbsp, optional): A finish of fresh parsley wakes up the whole dish and makes it look like you cared.
Instructions
- Season and brown the chicken:
- Sprinkle salt and pepper over your chicken pieces. Heat the butter and oil in a large pot over medium-high heat until it shimmers, then add the chicken in a single layer. You want a golden crust, not pale chicken, so give it 5 to 6 minutes without moving it around too much.
- Soften the vegetables:
- In the same pot, add your onion, carrots, and celery. Let them take on color and soften for about 4 to 5 minutes, then add the garlic and cook for just 1 minute more so it doesn't turn bitter.
- Make the roux:
- Stir the flour directly into the vegetables and let it cook for 1 to 2 minutes, stirring constantly. You'll notice the flour loses its raw taste and smells almost nutty when it's ready.
- Build the sauce:
- Whisk in the chicken broth first, then the milk and cream, pouring slowly so you don't get lumps. Add the mustard, thyme, parsley, and paprika, then taste and adjust the salt and pepper to your preference.
- Simmer and thicken:
- Let the sauce bubble gently for about 5 minutes, stirring often, until it coats the back of a spoon and feels silky. This is when your kitchen starts to smell incredible.
- Cook the noodles:
- While the sauce simmers, boil your egg noodles in a separate pot according to the package directions, then drain them well so they don't water down the sauce.
- Bring it together:
- Return the chicken to the pot along with the frozen peas and simmer for 2 to 3 minutes until everything is warmed through. Add the drained noodles and toss everything together until every strand is coated in that creamy sauce.
- Finish and serve:
- Taste one more time and adjust seasoning if needed. Sprinkle with fresh parsley if you have it, and serve while it's still steaming.
Save My brother brought his new partner over for dinner and I made this, worried it might seem too casual. They both had seconds and asked for the recipe, which told me everything—comfort food doesn't have to impress on the plate to feel meaningful at the table.
Why This Dish Works Every Time
There's something almost foolproof about this combination. The chicken gets tender in the creamy sauce, the noodles soak up every bit of flavor, and the vegetables add sweetness and texture without demanding special technique. I've made it on nights when I'm running on empty and still had people ask if I'd been cooking since morning.
The Small Tricks That Change Everything
Browning the chicken first isn't just about color—it's about building flavor that carries through the whole dish. Letting the vegetables soften properly before the flour gives them time to release their sweetness, and cooking that roux for a full minute or two stops the sauce from tasting raw and floury. These aren't fancy moves, just small moments where paying attention makes a real difference.
Make It Your Own
Once you've made this a couple of times, you'll know where to add your own touches. Some people add a splash of white wine when sautéing the vegetables for brightness, or stir in mushrooms for earthiness. I've used rotisserie chicken on nights when I'm short on time and it works beautifully, and fresh thyme instead of dried always elevates it if you have it on hand.
- A crisp green salad alongside cuts through the richness and balances the plate.
- If you have egg noodles left over, this freezes well for up to three months, making it perfect for busy nights ahead.
- Freshly cracked black pepper on top at the end adds a small bit of sharpness that wakes up every bite.
Save This dish has carried me through more busy weeknights and gathered-around-the-table moments than I can count. It's the kind of food that reminds you why people cook in the first place.
Recipe Guide
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal for tender, evenly cooked pieces.
- → How should I cook the egg noodles?
Boil them according to package instructions until al dente, then drain before adding to the sauce.
- → Can I add other vegetables?
Yes, mushrooms or peas are great additions for extra earthiness and sweetness.
- → What thickens the sauce?
A roux made from butter and flour, combined with cream and broth, creates a rich, velvety sauce.
- → Any tips for seasoning?
Use fresh herbs like parsley and dried thyme, plus a touch of Dijon mustard, salt, and pepper for balanced flavor.
- → Can this dish be prepared ahead?
Yes, it reheats well and flavors deepen overnight, making it suitable for meal prep.