Creamy Chicken Noodle Pasta

close up of wooden spoon in pan of chicken noodle pasta

https://meganvskitchen.com/super-creamy-chicken-noodle-pasta/

Creamy Chicken Noodle Pasta

This creamy chicken noodle pasta is easy enough for a weeknight. Juicy oven-baked chicken and a one-pot creamy noodle sauce come together to make a tasty dinner.

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

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.

If the noodles aren’t tender after 15 minutes and the sauce looks thick, stir in ¼ to ½ cup of broth, milk, or water. The noodles need enough liquid to fully cook, so don’t let the pan dry out.

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.

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