A lightened up version of the classic, comforting chicken and noodles dish. Super creamy, packed full of vegetables, as well as flavor. Easy to make, on your table in 40 minutes or less, and all done in one pot!
Course Main Course
Cuisine American
Keyword Chicken and Noodles, Easy and Quick Meals, One Pot, Pasta
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 372kcal
Author Samantha Buckner
Ingredients
2tbspbutter, or sub olive oil
1tbspolive oil, or sub for more butter
1lbchicken breasts, sliced thin * SEE NOTES
1/2yellow onion, finely chopped
2celery stalks, chopped into small slices
2carrots, peeled and chopped into small slices
1tbspminced garlic, approximately 4-5 cloves
4cupslow-sodium chicken broth, 1 32-oz carton
2cupshalf-and-half, *SEE NOTES
1tspsalt, more or less, to taste *SEE NOTES BELOW
1/2tspblack pepper, more or less, to taste
1.5tbspdried parsley
1/2tspdried thyme
1cupcorn, frozen or canned (drained)
1cuppeas, frozen or canned (drained)
8ozextra-wide egg noodles
Garnishment (optional):
Parmesan cheese
Freshly chopped parsley
Instructions
Place a large pot over medium heat with butter and olive oil. Once the butter has melted, add the chicken breasts and cook until golden brown on each side. Make sure the internal temperature reaches 165 degrees F. Remove from the pot to plate and allow it to cool slightly.
To the pot add the onion, celery, and carrots. Allow the vegetables to saute and cook down for 4-6 minutes, or fork tender. Add in the minced garlic and cook until fragrant, 1 minute.
Pour the chicken broth and half-and-half into the pot and raise the temperature to medium-high heat. Bring to a boil. Whisk thoroughly to combine.
Cut up the chicken and return it to the pot.
Add the salt, pepper, parsley, and thyme. Whisk to combine. Once the cream is boiling, add in the pasta and cook for 10-13 minutes, or until the pasta is cooked through. Add in the corn and peas to warm.
Continue to cook until the sauce has thickened, approximately 5-7 minutes.
NOTE: If the sauce has not thickened to your creamy preference, combine 1 teaspoon of cornstarch with 1 tablespoon of water and slowly whisk it into the pot. Keep in mind that the pasta will continue to absorb the liquid in the pot as it cooks. So be patient to allow it to thicken.
Notes
Sodium: If you're using low-sodium chicken broth, adjust the salt added to your taste preference. If you're using regular chicken broth, you may want to omit adding any additional salt.Half-and-half: This is equal parts milk and heavy cream combined.Chicken: If the chicken is cut thick, slice it in half to thin it out. This will make it easier to cook without burning the outside and leaving the inside still pink.