Save Rainy Sundays were made for dishes like this. I first threw it together on a gray afternoon when nothing sounded better than something warm and forgiving, the kind of meal that hugs you from the inside out. Now it is my go-to when the world feels overwhelming and I need kitchen therapy that actually tastes good.
My roommate walked in while I was stirring the sauce and hovered over the pot, asking what smelled so incredibly cozy. We ended up eating standing up, leaning against the counter, neither of us willing to wait until I could properly set the table. Those impromptu meals became our favorite thing about winter.
Ingredients
- 500 g boneless skinless chicken breasts or thighs: Cut into bite sized pieces so they cook quickly and evenly, I prefer thighs for extra flavor but breasts work beautifully too
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before cooking, this is your foundation layer of flavor
- 2 tbsp unsalted butter and 1 tbsp olive oil: The butter adds richness while the oil prevents burning, use both together for the best results
- 1 medium yellow onion finely chopped: Yellow onions become sweet and mellow when cooked, they are the backbone of the sauce
- 2 garlic cloves minced: Fresh garlic makes all the difference, do not use the pre minced stuff in jars
- 2 medium carrots peeled and sliced: They add subtle sweetness and pretty color, slice them thin so they soften quickly
- 2 celery stalks sliced: Classic aromatic that adds depth without overpowering the dish
- 2 tbsp all purpose flour: This thickens your sauce, whisk it thoroughly to avoid lumps
- 480 ml low sodium chicken broth: Low sodium lets you control the salt level, homemade broth is even better if you have it
- 240 ml whole milk: Whole milk creates a silky texture, I have tried lower fat and it is just not the same
- 120 ml heavy cream: The luxury ingredient that makes the sauce feel restaurant quality
- 1 tsp Dijon mustard:Sounds unusual but it adds a subtle sharpness that cuts through the richness
- 1 tsp dried thyme and 1/2 tsp dried parsley: These herbs give you that classic comforting flavor profile
- 1/2 tsp paprika: Adds warmth and a lovely golden color to the sauce
- 250 g wide egg noodles: Wide noodles hold more sauce and feel more substantial, they are perfect for this dish
- 60 g frozen peas: Pop these in at the end for bursts of sweetness and color
- 2 tbsp fresh parsley chopped:Optional but pretty, fresh parsley makes everything look finished
Instructions
- Season and prepare the chicken:
- Sprinkle the salt and pepper over the chicken pieces, toss to coat evenly, let it sit while you prep your vegetables
- Brown the chicken:
- Heat butter and olive oil in your large pot over medium high heat, add chicken in a single layer, let it develop a golden crust without stirring too frequently, about 5 to 6 minutes total, then remove and set aside
- Build the flavor base:
- Add onion, carrots, and celery to the same pot, cook for 4 to 5 minutes until they soften and smell amazing, stir in garlic for just 1 minute until fragrant
- Create the roux:
- Sprinkle flour over the vegetables, stir constantly for 1 to 2 minutes, cook until it smells slightly nutty and no longer raw
- Add the liquids and seasonings:
- Slowly whisk in chicken broth, milk, and cream, stir in Dijon mustard, thyme, parsley, and paprika, bring everything to a gentle simmer
- Thicken the sauce:
- Let the sauce simmer for about 5 minutes, stir frequently to prevent scorching, it is ready when it coats the back of a spoon
- Cook the noodles:
- While sauce simmers, cook egg noodles in salted water according to package directions, drain well and set aside
- Bring it all together:
- Return chicken to the pot, stir in frozen peas, let everything warm through for 2 to 3 minutes
- Combine and serve:
- Add cooked noodles to the sauce, toss gently until every strand is coated, sprinkle with fresh parsley, serve immediately while steam is still rising
Save Last winter my sister called me on a Tuesday evening, completely exhausted from a brutal work week. I brought her a container of this chicken and noodles, and she texted me the next morning saying it was the first time she had actually relaxed in days. Sometimes the simplest food does the most heavy emotional lifting.
Making It Your Own
I have played around with this recipe so many times and it always forgives me. A splash of white wine while sautéing the vegetables adds brightness, and mushrooms bring a lovely earthiness if you want more bulk. Once I added spinach at the end just to see what would happen, and now that is how my daughter insists on eating it.
The Rotisserie Shortcut
On nights when cooking chicken feels like too much, I grab a rotisserie chicken from the store and shred the meat. The sauce still tastes incredible and dinner comes together in under twenty minutes. Nobody has ever noticed the difference, and sometimes I prefer it that way myself.
Perfect Sides
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed broccoli or roasted green beans would not be out of place here either, and sometimes I just serve it with crusty bread for soaking up every last drop of sauce.
- Leftovers reheat surprisingly well, though you might need to splash in a little extra milk or cream
- The noodles will absorb more sauce overnight, so adjust seasonings before serving again
- This freezes beautifully if you want to stock your freezer for genuinely terrible days
Save Comfort food does not need to be complicated, just made with care and served to people you love. This recipe has carried me through more hard weeks than I can count, and I hope it does the same for you.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs work well as they cook quickly and stay tender.
- → Can I substitute the egg noodles for another type of pasta?
Yes, wide egg noodles can be swapped for other pasta like fettuccine or pappardelle for similar texture.
- → How do I achieve a creamy sauce without it breaking?
Gradually whisk in the liquids and cook over medium heat, stirring frequently to prevent curdling or separation.
- → Are there any vegetarian alternatives for this preparation?
While the dish features chicken, you could use hearty vegetables or mushrooms to create a similar creamy noodle dish.
- → What herbs enhance the flavor in this dish?
Dried thyme, parsley, and a touch of paprika boost the savory and aromatic qualities of the sauce.