Ingredients
Scale
- 2 boneless skinless chicken breasts, diced
- 2 teaspoons olive oil
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 1/2 yellow onion, diced
- 1/3 cup all-purpose flour
- 5 tablespoons butter
- 1 teaspoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- Salt and black pepper, to taste
- 5 cups egg noodles
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
Instructions
- Cook egg noodles according to package instructions.
- While pasta cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add diced chicken and season with seasoned salt, onion powder, and garlic powder. Cook 6-7 minutes until fully cooked. Remove chicken and set aside.
- Reduce heat to low. Add butter and remaining teaspoon olive oil to skillet. Once melted, add onion, carrots, and celery. Sauté until soft and fragrant.
- Sprinkle flour over vegetables and stir to combine. Cook, stirring constantly, for 2-3 minutes to form a roux.
- Slowly pour in chicken broth while whisking. Bring to a simmer until thickened. Season with chicken bouillon powder, salt, and black pepper.
- Turn off heat and stir in heavy whipping cream until fully incorporated.
- Add drained egg noodles and cooked chicken back to skillet. Stir until well combined. Serve warm.
Notes
- Rotisserie chicken or chicken thighs can be substituted.
- Dice vegetables small for even cooking.
- If sauce becomes too thick, add a splash of chicken broth to loosen.
- Egg noodles are traditional, but other pasta shapes work as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American