Creamy Chicken Noodle Pasta

Name: Creamy Chicken Noodle Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 ounces wide egg noodles; 2 tablespoons olive oil; 1 pound boneless skinless chicken thighs; Kosher salt and freshly ground black pepper; 3 cloves garlic; 1 onion; 3 carrots; 2 stalks celery; ¼ teaspoon dried thyme; ¼ cup freshly grated parmesan; 2 tablespoons chopped fresh parsley leaves; 3 tablespoons unsalted butter; 3 cloves garlic; ½ cup all-purpose flour; 2 cups chicken stock; ½ teaspoon dried thyme; ½ teaspoon dried parsley; ¼ teaspoon onion powder; Kosher salt and freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Course
Main Course

Creamy Chicken Noodle Pasta

Iris Warren

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This is like everyone's favorite chicken noodle soup except in creamy, melt-in-your-mouth pasta form! It's seriously AMAZING.

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Ingredients

Servings

12 ounces wide egg noodles
2 tablespoons olive oil
1 pound boneless skinless chicken thighs cut into 1-inch chunks
Kosher salt and freshly ground black pepper to taste
3 cloves garlic minced
1 onion diced
3 carrots peeled and diced
2 stalks celery diced
¼ teaspoon dried thyme
¼ cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves

For the sauce

3 tablespoons unsalted butter
3 cloves garlic minced
½ cup all-purpose flour
2 cups chicken stock
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper to taste

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Instructions

To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
Serve immediately, garnished with parsley, if desired.