Creamy Chicken and Noodles

barbara lentz


Creamy goodness. I didn't add the onions because I was making this for a picky little girl but I usually do.


☆☆☆☆☆ 0 votes

5 Min
1 Hr 10 Min
Stove Top


  • 2 lb
    boneless skinless chicken thighs
  • 1 Tbsp
  • 1 medium
    onion sliced
  • 4 clove
    garlic minced
  • 1 c
    dry white wine
  • 2 c
    chicken stock
  • 2
    bay leaves
  • 1 c
    heavy cream
  • 1 small
    lemon juice and zest
  • 2 tsp
  • ·
    salt and pepper to taste
  • 8 oz
    egg noodles cooked and drained
  • ·
    sage leaves for garnish (optional)

How to Make Creamy Chicken and Noodles


  1. Add oil to pan. Sear the chicken on both sides and remove to a plate. Add the onion and garlic and cook until translucent. Add the wine and deglaze the pan scrapping bits from bottom of pan. Let most evaporate. Add the chicken stock, bay leaves and return the chicken to the pan.
  2. Cover the pot and bring heat down to a simmer and simmer 1 hour until the chicken can be shredded. Remove the chicken from the pot and shred with two forks. Remove the bay leaves and discard.
  3. Pour in the heavy cream and cook until bubbly. Add the lemon juice and zest. Stir in the paprika. Add the shredded chicken to the pot. Serve over noodles garnished with parsley

Printable Recipe Card

About Creamy Chicken and Noodles

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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