Introduction
As the days grow shorter and the nights turn crisp, there's nothing quite like a warm, satisfying meal to bring comfort. Creamy chicken and noodles is a classic dish that evokes feelings of home and warmth, making it the perfect choice for a cozy dinner. This hearty meal combines tender chicken, rich cream, and perfectly cooked noodles, creating a dish that is both filling and delightful.
Whether you're entertaining guests or enjoying a quiet evening at home, this recipe is sure to please. The creamy sauce envelops the chicken and noodles, offering a deliciously rich flavor that is hard to resist. It's an ideal dish for those chilly evenings when all you want is something that feels like a warm hug.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 8 ounces egg noodles
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
Directions & Preparation
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and cook for an additional minute, until fragrant. Stir in the chicken thighs, seasoning them with salt and black pepper. Cook until the chicken is browned on all sides, about 6-8 minutes.
- Pour in the chicken broth and bring to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. Return the sliced chicken to the skillet.
- Stir in the heavy cream, dried thyme, and dried parsley. Allow the mixture to simmer for another 5 minutes, letting the sauce thicken slightly.
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Add the cooked noodles and frozen peas to the creamy chicken mixture. Stir gently to combine, ensuring that the noodles are well coated with the sauce.
- Finally, sprinkle in the grated Parmesan cheese, mixing until melted and fully incorporated. Adjust the seasoning with additional salt and pepper if needed.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may require a shorter cooking time.
What if the sauce is too thick?
If the sauce is too thick, add a splash of chicken broth or water to thin it out to your desired consistency.
Can I add vegetables to this dish?
Absolutely! Feel free to add vegetables like carrots or bell peppers for added nutrition and flavor.
Is there a way to spice this up?
You can add a pinch of red pepper flakes or some chopped jalapeños for a bit of heat.
What alternative pasta can I use?
You can substitute egg noodles with any pasta shape you prefer, such as fettuccine or rotini.
How can I make this dish more flavorful?
Consider adding fresh herbs like basil or cilantro right before serving for an extra burst of flavor.
Conclusion
Creamy chicken and noodles is a comforting dish that is perfect for any day of the week. With its rich flavors and satisfying texture, it’s sure to become a family favorite. Enjoy it with a side salad or crusty bread to soak up that delicious sauce.
So, gather your ingredients and take some time to create this cozy dinner. Your taste buds will thank you, and you’ll feel that warm embrace of home cooking with every bite.
Recipe Card
Creamy Chicken and Noodles for a Cozy Dinner
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 8 ounces egg noodles
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and cook for an additional minute, until fragrant. Stir in the chicken thighs, seasoning them with salt and black pepper. Cook until the chicken is browned on all sides, about 6-8 minutes.
- Pour in the chicken broth and bring to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. Return the sliced chicken to the skillet.
- Stir in the heavy cream, dried thyme, and dried parsley. Allow the mixture to simmer for another 5 minutes, letting the sauce thicken slightly.
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Add the cooked noodles and frozen peas to the creamy chicken mixture. Stir gently to combine, ensuring that the noodles are well coated with the sauce.
- Finally, sprinkle in the grated Parmesan cheese, mixing until melted and fully incorporated. Adjust the seasoning with additional salt and pepper if needed.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
