Creamy Chicken Noodle Pasta

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

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

This is for all those chicken-noodle-soup fans out there, which is pretty much every single one of you, right?

MY OTHER RECIPES


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

So if you’re a fan of the soup, you’ll love it in pasta form. No wait. C-R-E-A-M-Y pasta form.

And there’s no condensed can of chicken soup here. Nope. You can make it from scratch BUT if you are short on time, then yes, you can absolutely substitute the former.

There are no judgments here. That’s why shortcuts exist, right?

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

Either way, you’ll still end up with a rich, decadent pasta dish that you’ll want to make all week long! Just be sure to save some leftover rotisserie chicken – it’ll be a huge time saver.

Creamy Chicken Noodle Pasta

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

Ingredients:

  • 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
  • 1/4 teaspoon dried thyme
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. 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.
  2. In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
  3. 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.
  4. 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.
  5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
  6. Serve immediately, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 519.0 Calories from Fat 174.6
% Daily Value*
Total Fat 19.4g 30%
Saturated Fat 7.2g 36%
Trans Fat 0.3g
Cholesterol 128.4mg 43%
Sodium 199.6mg 8%
Total Carbohydrate 55.9g 19%
Dietary Fiber 3.7g 15%
Sugars 4.1g
Protein 29.8g 60%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.