This is for the people who want comforting, creamy chicken noodle pasta made from scratch (as in, no canned soup) that is still pretty easy to make. We bake chicken tenderloins in the oven, super easy, and make the pasta and sauce in one pot.
Key Ingredients
Chicken Tenderloins - I used chicken tenderloins because they cook faster. You can use a different cut of meat, like chicken breast, and slice it into 3 so they cook faster, or adjust the cook time.
Egg Noodles - Egg noodles are typically used for chicken noodle pasta; you can use other types of pasta. I haven't tried it, but you might want to test the noodles' doneness a few minutes earlier to make sure you haven't overcooked them, and if the pot looks a little dry, add ¼ to ½ cup more of broth or milk. If there isn't enough liquid in the pot, it's hard for the noodles to cook.
Milk - I used whole milk for extra creaminess, but 2% works well too. Skim milk will make the sauce slightly thinner. Avoid sweetened plant milk.
Salt - I have some salt in this recipe, but with any milk/chicken broth-based sauce, it's super important to taste and add more salt if the dish tastes flat. Just a pinch of salt can really make dinner go from "ehh" to "mmmm".
How I Made this Chicken Noodle Pasta
Cook Chicken
Season and oil your chicken tenderloins, then pop them in the oven. Dice or shred once done.
Cook Onion
Cook the diced onion until soft and translucent. Avoid browning the onion; it can darken the sauce and alter the pasta's look.
Add Broth, Milk, and Veggies
Add the seasoning and flour, then let it cook a little to bring out the flavors of the spices. Slowly add the broth, one cup at a time, to prevent clumping. Then add in the milk, frozen peas, and carrots.
Add Noodles and Simmer
Bring to a gentle boil (a rapid boil can cause the milk to curdle). Add the egg noodles, reduce heat to medium-low, and simmer for 13-15 minutes, stirring occasionally so they don't stick.
Noodles Done
If the noodles aren't done after 15 minutes and the sauce looks thick, add ¼ to ½ cup of broth, milk, or water. The noodles need enough liquid to cook.
Add In the Chicken
Stir the chopped or shredded chicken back into the pot once the noodles are tender. Cook for 2-3 minutes, just until heated through. Taste and add salt or pepper if needed.
Sauce Thickness
The sauce will thicken slightly as it cools. If it becomes too thick, stir in a splash of milk or chicken broth until it loosens back up.
If the sauce is too thin, mix 1 tablespoon of flour with 2 tablespoons of cold water or milk until smooth. Stir it into the simmering pasta and cook for 2-3 minutes, until thickened.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
The sauce will thicken in the fridge as the noodles absorb more liquid. When reheating, add a splash of milk or chicken broth (about 1-3 tablespoons per serving) to loosen it. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-60-second intervals, stirring between each interval, until warmed through.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Creamy Chicken Noodle Pasta
Ingredients
- 1 pound chicken tenderloins
- 4 tablespoons olive oil divided
- 1 ¼ teaspoon salt divided (plus more to taste)
- ½ teaspoon black pepper divided (plus more to taste)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups milk any kind
- 12 ounce bag frozen peas and carrots
- 8 ounces extra-wide egg noodles about 4 cups dry
Instructions
- Preheat the oven to 375F. Place the chicken tenderloins on a sheet pan. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Bake for 18-22 minutes, or until the chicken reaches 165°F. Set aside to rest.
- While the chicken bakes, heat 3 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for about 7 minutes, until softened and translucent. Avoid browning them, as this can darken the sauce and change the overall look of the dish.
- Add the minced garlic, thyme, oregano, 1 teaspoon salt, ¼ teaspoon pepper, and flour directly to the pan. Stir continuously for about 30 seconds.
- Slowly pour in the chicken broth, about 1 cup at a time, whisking well after each addition to prevent lumps. Once smooth, stir in the milk.
- Add the frozen peas and carrots and stir to combine.
- Increase the heat to medium-high and bring to a gentle boil. Reduce heat to medium-low, then stir in the egg noodles. Simmer for 13-15 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
- Chop or shred the cooked chicken and stir it back into the pan. Cook for 2-3 minutes, just until heated through.
- Taste and adjust with additional salt and pepper before serving. Creamy sauces often need one final pinch of salt to fully bring the flavors together.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!