Creamy Chicken Noodle Pasta
This is like everyone's favorite chicken noodle soup except in creamy, melt-in-your-mouth pasta form! It's seriously AMAZING.
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- ¼ teaspoon dried thyme
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
For the sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 2 cups chicken stock
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.
- In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
- 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.
- 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.
- Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
- Serve immediately, garnished with parsley, if desired.