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?
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?
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
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
- 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
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.
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can I use something else besides flour
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
With this recipe you are making a roux. The flour is used for flavor but mostly for thickening. You might be able to use a non-wheat flour or there might be a way to do it with cornstarch. I would research roux made with cornstarch, or flourless roux, and see if anything comes up.
Why do you choose not to use flour? If it is due to a gluten intolerance, there are gluten free flours available. Hope this helps.
Hi, looks really good! Does it work with pasta aswell?
Yes, absolutely.
thanks this is the best recipe for ever
This looks so good! I love that it reminds me of Chicken Noodle Soup, but it isn’t Chicken Noodle Soup… confusing enough?? Hahah, I love soup for dinner, but I’m always so hungry a few hours after. I love that this is an actual dish with the flavors and aspects of chicken noodle soup!!
If you want to substitute condensed cream of chicken soup, how much and what is omitted?
Susan, you can substitute condensed cream of chicken soup for the sauce, and you may use 1-2 x 10.75 oz cans. It really depends on personal preference.
This one looks perfect for our cold winter night. I only recently found your site, but have pinned lots of recipes. Thanks for sharing them.
Sounds so good. Thank you.