Creamy Chicken Noodle Pasta
- Creamy Chicken Noodle Pasta
- Recipe
- Ingredients
- Instructions
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.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
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.
