Save to Pinterest Last winter my youngest came home from school absolutely soaked to the bone because she forgot her umbrella. I had this bubbling away on the stove and the way her face lit up when she walked through the door made it instant comfort food status in our house. Now whenever anyone mentions needing something warming and filling, this is the first thing I reach for.
I remember making this for my brother when he was going through a rough breakup and he actually asked for the recipe before he even finished his bowl. That is when I knew this wasnt just good it was the kind of good that people remember.
- 500 g boneless chicken: Thighs stay juicier but breasts work perfectly fine if that is what you have on hand
- Salt and pepper: Do not skip seasoning the chicken before cooking it makes all the difference
- 2 tbsp butter: Unsalted gives you control over the final seasoning
- 1 tbsp olive oil: Prevents the butter from burning over medium high heat
- 1 medium onion: Yellow onions have the right sweetness without being overpowering
- 2 garlic cloves: Fresh minced nothing compares to jarred garlic here
- 2 medium carrots: Slice them thin so they cook through evenly
- 2 celery stalks: These add that classic mirepoix base flavor
- 2 tbsp flour: Forms the roux that thickens our creamy sauce
- 480 ml chicken broth: Low sodium lets you control the salt level
- 240 ml whole milk: The fat content makes the sauce velvety smooth
- 120 ml heavy cream: Just enough to add luxury without making it too heavy
- 1 tsp Dijon mustard: Adds depth that people cannot quite put their finger on
- 1 tsp dried thyme: Earthy and classic with chicken
- 1/2 tsp dried parsley: Use fresh as a garnish for that pop of color
- 1/2 tsp paprika: Smoked paprika would be lovely too if you want more depth
- 250 g wide egg noodles: Wide noodles catch the sauce better than spaghetti ever could
- 60 g frozen peas: These add sweetness and color without extra work
- 2 tbsp fresh parsley: Totally optional but makes it look restaurant worthy
- Season the chicken:
- Sprinkle salt and pepper all over the chicken pieces trying to coat each side evenly
- Sear the chicken:
- Heat butter and olive oil in your large pot over medium high then add chicken in a single layer letting it develop a golden brown color before flipping about 5 to 6 minutes total
- Sauté the vegetables:
- In the same pot toss in onion carrots and celery stirring occasionally for 4 to 5 minutes until they smell amazing and look softened then add garlic for just 1 minute
- Make the roux:
- Sprinkle flour over the vegetables stirring constantly so it coats everything and cooks out the raw flour taste for 1 to 2 minutes
- Build the sauce:
- Slowly pour in chicken broth while whisking to prevent lumps then add milk and heavy cream followed by Dijon mustard thyme parsley paprika and salt and pepper
- Thicken it up:
- Let everything come to a gentle bubble then reduce heat and simmer for 5 minutes stirring often until the sauce coats the back of a spoon
- Cook the noodles:
- Boil egg noodles in a separate pot according to the package directions then drain well
- Bring it together:
- Slide the chicken back into the pot with the peas and let everything warm through for 2 to 3 minutes
- Finish and serve:
- Add cooked noodles to the sauce tossing gently until every strand is coated then sprinkle with fresh parsley if you remembered to buy some
Save to Pinterest My neighbor texted me at 10 PM one night saying she needed something to bring to a potluck the next morning. I walked her through this recipe over the phone and she texted back three separate times to say how many people asked for the recipe.
Sometimes I swap in rotisserie chicken adding it at the very end just to warm through. This cuts the cooking time in half and honestly the rotisserie flavor adds something special that people cannot quite identify but absolutely love.
Mushrooms are incredible here just add them with the onions so they have time to release their moisture and brown up a bit. Bell peppers work too but add them later so they do not turn to mush.
A crisp green salad with a vinaigrette cuts through the richness perfectly. Steamed broccoli on the side makes you feel slightly virtuous about serving comfort food for dinner.
- Crusty bread is non negotiable for soaking up every last drop of sauce
- A glass of white wine pairs beautifully if you are feeling fancy
- Leftovers reheat surprisingly well for lunch the next day
Save to Pinterest There is something about this dish that makes people slow down and actually talk at the dinner table. Maybe it is the nostalgia maybe it is just the fact that it is impossible to rush through something this creamy and good.
Answers to Recipe Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs work well as they cook evenly and absorb the sauce flavors nicely.
- → Can I use different noodles?
Wide egg noodles are preferred for coating with the sauce, but other pasta shapes like pappardelle or fettuccine can be used.
- → How to make the sauce creamy?
A roux made from butter and flour is combined with broth, milk, and cream to create a rich and velvety sauce.
- → Are there ways to add more vegetables?
Adding mushrooms or peas enhances earthiness and texture, providing additional bursts of flavor and color.
- → What herbs complement this dish?
Dried thyme, parsley, and a touch of paprika provide a balanced herbal aroma without overpowering the creamy base.