Creamy Chicken Pasta with Homemade Egg Noodles
"This is like everyone’s favorite chicken noodle soup except in creamy casserole form."Serves 6 | Prep Time 15 min for sauce & 15 min for noodles | Cook Time 35 min for sauce & 1-3 min for noodles
Why I Love This Recipe
This recipe was a favorite of Aunt Sharon's. Her mother made this for her as a child. Aunt Sharon tried to get this recipe right for years and this is as close as we could get.
For a quick version substitute 1 can Campbell's® Condensed Cream of Chicken and 1 can Cream of Mushroom Soup, plus 1/2 cup milk and use store-bought egg noodles, but you won't know what you're missing if you don't make the noodles yourself!
Ingredients You'll Need
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs,
cut into 1 inch chunks
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 cup frozen peas, thawed
1/4 teaspoon dried thyme
1/4 cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon onion powder
salt and black pepper, to taste
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter (optional)
Prepare noodles first.
To make the egg noodles, stir together the flour and salt in a large bowl. Add the beaten egg, milk, and butter (if using). Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
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.
Heat 1 tablespoon olive oil in a large cast iron skillet or dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Add thawed peas.
Cook fresh pasta in a large pot with boiling salted water until al dente. Check for doneness in 1-3 minutes.
Stir together sauce, chicken, egg noodles and parmesan gently until well combined and warming for 3-4 minutes.
Serve immediately, garnished with fresh parsley, if desired.
Pairs Well With
Garlic Toast and Garden Salad