Best 11 Creamy Chicken And Noodles Recipes

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

CREAMY MUSHROOM CHICKEN AND NOODLES

Steps:

• In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES

Steps:

• heat olive oil in a non-stick skillet and add chicken thighs.
• brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
• in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
• add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
• add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
• take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
• dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
• add sour cream, peas and corn.
• spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
• add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
• note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CREAMY CHICKEN AND NOODLES SOUTHERN LIVING

Steps:

• Remove 1 tablespoons Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
• Cook noodles according to package directions; drain well, and return noodles to pan.
• Stir in 2 tablespoons butter, and toss to coat.
• Stir in chopped chicken, next 3 ingredients, and 1 tablespoons dressing mix.
• Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated.
• Serve immediately.

CREAMY CHICKEN AND WIDE NOODLES (ALMOST FETTUCCINE)

Steps:

• 1. Cook noodles according to package directions; drain well, and sit aside.
• 2. Fry your chicken either use bite size pieces or each chicken breast cut in half. (I use bite size) Set aside.
• 3. Fry your fresh mushrooms until soft. set aside.
• 4. In a medium saucepan, add 2 tablespoons butter. Stir in your whipping cream and parmesan cheese plus your Alfredo Sauce Mix. (Be sure this is fixed right when you are getting ready to serve to be hot). Make sure it is well blended together. If sauce gets too thick add more whipping cream.
• 5. Place noodles on serving plate, place chicken and mushrooms on top of noodles. Then spoon your warm sauce on top of chicken and mushroom.
• 6. Add a few chopped parsley leaves on top.

CREAMY SKILLET CHICKEN AND NOODLES

Steps:

• Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
• Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
• Add all remaining ingredients, except parsely, and mix well.
• Bring mixture to a boil.
• Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
• Sprinkle with parsely if desired.

CREAMY CHICKEN/BROCOLLI/PEPPER AND FARFELLE NOODLES

Steps:

• Chop the chicken into bite size pieces and season lightly with salt and pepper. You may also sprinkle on season salt or garlic powder to your own personal taste, I use them on everything, You may use any skinless/boneless cut, or even left over from yesterday.
• Saute the chicken until lightly brown. Just warm precooked chicken slightly before adding in the onion and garlic in the next step.
• Add the onion and garlic and continue to cook until the onion is soft and translucent.
• In a microwave/oven/serving dish, heat the cream cheese dip until it is soft.
• Add the chicken broth to it, and stir until smooth.
• Now add the chicken and onion mixture to it and put it into a 350F oven,.
• Start the water for the pasta.
• While this is coming to temperature, chop the red pepper and brocolli.
• Let the pasta cook for about 5 minutes, then add the vegetables to the chicken mixture in the oven. You could add the vegies when you put the pasta in, but we like ours crispy. At this point you should cover the chicken.
• Continue cooking all until the pasta is el dente and the vegetables are tender crisp.
• Drain the pasta, and either add it to the chicken mixture, or toss with a bit of olive oill and the parmesan cheese, and then serve the chicken and veg over top.
• NOTE: You may substitute 1 250 gm package of plain cream cheese for one of the dips if you don't care for the added herb and garlic flavor.

CREAMY CHICKEN AND NOODLES

Steps:

• 1. Cook pasta according to package directions. Drain; set aside.
• 2. Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken; cut into 1/2-inch pieces. Set aside.
• 3. Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk until well blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.

CREAMY CHICKEN AND NOODLES

Steps:

• 1. Remove 1 tablespoon Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
• 2. Cook noodles according to package directions; drain well, and return noodles to pan.
• 3. Stir in 2 tbsp butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 tbsp dressing mix.
• 4. Cook mixutre over medium-high heat; tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.