Description
A comforting weeknight dish with cooked egg noodles, shredded chicken, and a silky sauce made from chicken broth and heavy cream, finished with frozen peas and carrots.
Ingredients
- 2 cups cooked egg noodles
- 1 pound cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup frozen peas and carrots
Instructions
- Melt 1/4 cup butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and cook 30–60 seconds, just until fragrant.
- Pour in 2 cups chicken broth and bring to a gentle simmer.
- Add the shredded chicken, heavy cream, salt, black pepper, and paprika. Stir well and return to a low simmer.
- Fold in the cooked egg noodles and frozen peas and carrots. Stir until everything is evenly coated in the sauce.
- Cook until heated through and the sauce thickens slightly, about 3–5 minutes.
Notes
Swap gluten-free pasta or cooked rice if needed. For dairy-free, use canned coconut milk thinned with extra broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American