Description
This creamy chicken and noodles recipe combines tender shredded chicken, homestyle egg noodles, and a luscious heavy cream sauce infused with garlic, herbs de Provence, and sautéed vegetables. Perfect for a comforting dinner, the dish simmers gently allowing flavors to meld and produce a rich, hearty meal reminiscent of classic American comfort food.
Ingredients
Units
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Main Ingredients
- 24 oz Bag of Reames Frozen Homestyle Egg Noodles
- 1 cup Pasta Water (reserved from noodle cooking)
- 1 Stick Salted Butter (8 tbsp)
- 1 Yellow Onion, diced
- 4 Carrots, thinly sliced
- 2 Celery Stalks, diced or thinly sliced
- 6-7 Garlic Cloves, minced
- 1 lb Yukon Gold Potatoes, chopped into bite-sized pieces (optional)
- 1/2 cup All Purpose Flour
- 2 cups Heavy Cream
- 2 tbsp Chicken Flavored Better than Bouillon mixed with 2 cups water (or 2 cups chicken broth)
- 3 cups Cooked and shredded chicken (rotisserie chicken recommended)
- Salt and Pepper, to taste
- 1 tbsp Herbs De Provence Seasoning
Instructions
- Cook Noodles: Begin by preparing the frozen homestyle egg noodles according to the package directions. Before draining the noodles, reserve 1 cup of the pasta water. Do not rinse the noodles after draining to preserve their texture.
- Sauté Vegetables: In a large pot or Dutch oven, melt the stick of salted butter over medium heat. Add diced carrots, celery, onion, and minced garlic. If using, add chopped Yukon Gold potatoes as well. Season generously with salt and pepper. Stir and cook the vegetables for about 5 minutes until slightly softened.
- Add Flour: Sprinkle 1/2 cup all-purpose flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes, stirring frequently to remove the raw flour taste.
- Add Liquids and Seasoning: Pour in the 2 cups of heavy cream and the chicken-flavored bouillon mixed with water (or chicken broth). Add Herbs De Provence, and season with additional salt and pepper to taste. Stir well to combine the sauce components.
- Incorporate Pasta Water and Noodles: Stir the reserved 1 cup of pasta water into the sauce, then add the drained noodles. Mix thoroughly to coat the noodles with the creamy sauce.
- Add Chicken: Fold in the cooked and shredded chicken to the pot. Stir well to evenly distribute the chicken throughout the noodles and sauce.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the mixture simmer for at least 30 minutes. Stir occasionally to prevent sticking and help the sauce thicken while allowing the flavors to meld beautifully.
- Finalize and Serve: After simmering, taste the dish and adjust seasoning with more salt and pepper if necessary. Serve immediately for a warm, comforting meal.
Notes
- Do not rinse the noodles after cooking to retain the sauce’s creaminess.
- If you do not have chicken-flavored bouillon, substitute with 2 cups good-quality chicken broth.
- Using rotisserie chicken saves time and adds great flavor, but any cooked, shredded chicken will work.
- Simmering the dish on low is crucial to thicken the sauce and develop depth of flavor.
- Optional potatoes add extra heartiness but can be omitted if preferred.
- Herbs De Provence adds a fragrant herbal note; you can substitute with a mix of thyme, rosemary, and oregano if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
