This Creamy Herb Chicken Over Egg Noodles is the kind of dish that feels like a warm hug on a plate. Tender chicken pieces are pan-seared until golden, then simmered in a velvety, herb-infused sauce that clings lovingly to every strand of buttery egg noodles. It’s a one-pan wonder that delivers depth of flavor, satisfying texture, and a touch of elegance—all with ingredients you likely already have in your kitchen.
The sauce is built on a foundation of aromatics, cream, and broth, thickened gently to coat the chicken without overpowering it. Fresh parsley adds brightness, while black pepper and garlic bring warmth. The egg noodles serve as the perfect base, absorbing the sauce and adding a soft, chewy contrast to the tender meat.
This dish is ideal for family dinners, casual entertaining, or meal prep. It reheats beautifully and can be dressed up with mushrooms, spinach, or even a splash of white wine. Whether you’re craving comfort or cooking to impress, this recipe delivers.
🧾 INGREDIENTS:
For the chicken and sauce:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups chicken broth
- 1 cup heavy cream
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (plus more for garnish)
For the noodles:
- 250g egg noodles
- Salt (for boiling water)
- 1 tbsp butter (optional, for tossing noodles)
🥣 INSTRUCTIONS:
1. Cook the noodles:
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and toss with a bit of butter to prevent sticking. Set aside.
2. Sear the chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season with salt and pepper. Sear until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
3. Build the flavor base:
In the same skillet, reduce heat to medium. Add chopped onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
4. Create the sauce:
Sprinkle flour over the onions and stir to coat (optional, for a thicker sauce). Slowly pour in chicken broth, scraping up any browned bits from the pan. Add cream and dried herbs, stirring until smooth. Simmer for 5–7 minutes until slightly thickened.
5. Return the chicken:
Add the seared chicken back into the skillet. Simmer gently for 10–12 minutes, allowing the chicken to cook through and absorb the flavors. Stir in chopped parsley and adjust seasoning with salt and pepper.
6. Assemble and serve:
Place a generous portion of egg noodles on each plate. Spoon the creamy chicken and sauce over the top. Garnish with extra parsley and a crack of black pepper.
🍽 SERVING SUGGESTIONS:
- Serve with a side of steamed green beans or roasted carrots for balance.
- Add sautéed mushrooms or spinach to the sauce for extra depth.
- For a lighter version, substitute half-and-half or Greek yogurt for the cream.