Picture this: tender chicken, perfectly cooked elbow noodles, and a creamy sauce that hugs every single bite. Prepare to fall head over heels for this cozy dish that’s guaranteed to become a family favorite in no time flat!
Why This Recipe Works
- The combination of boneless, skinless chicken thighs and creamy sauce creates a rich, velvety texture that clings beautifully to the elbow noodles, ensuring every mouthful is packed with flavor.
- Using a blend of garlic powder, onion powder, and paprika adds depth and warmth without overwhelming the dish, making it kid-friendly yet sophisticated enough for adult palates.
- Cooking the noodles al dente and finishing them in the sauce allows them to absorb the delicious flavors while maintaining the perfect bite, preventing them from becoming mushy or soggy.
- Searing the chicken until golden brown locks in juices and creates a beautiful crust that adds both texture and a deeper, more complex taste to the final dish.
- The addition of fresh parsley at the end provides a bright, herbaceous note that cuts through the richness of the sauce, balancing the entire meal perfectly.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces elbow noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
Equipment Needed
- Large pot
- Large skillet or Dutch oven
- Colander
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater
Instructions
Step 1: Prepare Your Ingredients
Before we dive into the cooking process, let’s get everything prepped and ready to go. Start by dicing your yellow onion into small, uniform pieces—this ensures they cook evenly and melt into the sauce beautifully. Mince the garlic cloves finely so they distribute their flavor throughout the dish without any overwhelming chunks. Chop the fresh parsley and set it aside for garnishing at the end. Measure out all your spices—garlic powder, onion powder, paprika, black pepper, and salt—and have them within arm’s reach. Cut the chicken thighs into 1-inch pieces, pat them dry with paper towels to ensure a good sear, and season lightly with a pinch of salt and pepper. Having everything organized before you start cooking will make the process smooth and stress-free, almost like a well-choreographed dance in the kitchen!
Step 2: Cook the Elbow Noodles
Bring a large pot of generously salted water to a rolling boil over high heat. Add the elbow noodles and stir immediately to prevent them from sticking together. Cook according to the package instructions, usually about 7-9 minutes, until they are al dente—tender but still with a slight bite. Drain the noodles in a colander but do not rinse them; the starchy surface helps the sauce cling better later on. Set them aside while you work on the chicken and sauce. Pro tip: Reserve about 1/2 cup of the pasta water before draining, as it can be used to adjust the consistency of your sauce if it becomes too thick. This starchy liquid is like liquid gold for creating a silky, emulsified sauce that coats every noodle perfectly.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, which should take about 2-3 minutes. Add the chicken pieces in a single layer, making sure not to overcrowd the pan—work in batches if necessary to avoid steaming instead of searing. Cook for 4-5 minutes per side, until the chicken develops a golden-brown crust and is cooked through, reaching an internal temperature of 165°F when checked with an instant-read thermometer. Remove the chicken from the skillet and set it aside on a plate. The beautiful browned bits left in the pan are packed with flavor and will form the foundation of your sauce, so don’t you dare scrape them away just yet!
Step 4: Build the Sauce
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to let it burn. Sprinkle in the garlic powder, onion powder, paprika, black pepper, and salt, stirring to coat the onions and garlic evenly. Pour in the chicken broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is called deglazing and it’s crucial for building deep flavor. Let the broth come to a simmer and cook for 3-4 minutes to allow the flavors to meld together beautifully.
Step 5: Combine Everything and Finish
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the cheese is fully melted and the sauce is smooth and creamy. Add the cooked chicken back into the skillet, along with any accumulated juices, and let it simmer gently for 2-3 minutes to warm through. Fold in the cooked elbow noodles, tossing everything together until the noodles are evenly coated in the luxurious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in the butter until it melts and glistens, then remove from heat. Garnish with the fresh parsley and serve immediately while it’s hot and comforting. This final step brings everything together into a harmonious, belly-warming masterpiece that’s ready to delight your taste buds!
Tips and Tricks
For the absolute best results, consider these pro-level tips that will take your chicken and elbow noodles from good to unforgettable. First, always use boneless, skinless chicken thighs instead of breast meat—thighs have more fat and connective tissue, which means they stay juicier and more flavorful during cooking, especially when seared. If you must use chicken breast, cut it into smaller pieces and reduce the cooking time slightly to avoid dryness. Second, don’t skip the step of salting your pasta water generously; it should taste like the sea, as this is your only chance to season the noodles from the inside out. Third, when making the sauce, be patient with sweating the onions—cooking them low and slow until they’re soft and sweet will build a incredible flavor base without any bitterness. Fourth, if you’re watching your calories, you can substitute half-and-half or whole milk for the heavy cream, but keep in mind the sauce will be thinner and less rich. Fifth, for an extra flavor boost, add a splash of white wine when deglazing the pan after cooking the chicken—just let it reduce by half before adding the broth. Sixth, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days; when reheating, add a tablespoon of water or broth to loosen the sauce since the noodles will continue to absorb liquid. Seventh, feel free to customize the spice level by adding a pinch of red pepper flakes with the other dried spices for a subtle kick. Eighth, for a thicker sauce, you can create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it in during the last minute of cooking. Ninth, if you’re meal prepping, cook the noodles slightly underdone so they don’t become mushy when reheated. Tenth, always use freshly grated Parmesan instead of pre-shredded, as the latter contains anti-caking agents that can make your sauce grainy. Finally, don’t be afraid to experiment with different herbs—thyme, rosemary, or basil can all add wonderful aromatic notes depending on your mood!
Recipe Variations
- For a veggie-packed version, stir in 2 cups of fresh spinach or kale during the last 2 minutes of cooking, or add 1 cup of frozen peas along with the chicken broth. You could also sauté sliced mushrooms with the onions for an earthy, umami-rich twist that complements the creamy sauce beautifully.
- Transform it into a cheesy baked casserole by transferring the combined mixture to a greased 9×13 inch baking dish, topping with an additional 1/2 cup of shredded mozzarella and 1/4 cup of breadcrumbs mixed with melted butter, and baking at 375°F for 15-20 minutes until bubbly and golden brown on top.
- Give it a Tex-Mex flair by swapping the paprika for chili powder, adding 1 teaspoon of cumin, and stirring in a can of drained and rinsed black beans and 1 cup of corn kernels along with the chicken broth. Top with sliced jalapeños, fresh cilantro, and a dollop of sour cream for serving.
- Create a lighter, lemon-herb version by replacing the heavy cream with 1 cup of Greek yogurt stirred in at the very end off the heat, and adding the zest of one lemon along with fresh dill or chives instead of parsley. This variation is bright, tangy, and perfect for spring or summer evenings.
- Make it ultra-indulgent by adding 4 strips of cooked and crumbled bacon along with the chicken, and using a blend of Parmesan and sharp cheddar cheeses. You could also stir in 1/2 cup of cream cheese along with the heavy cream for an extra decadent, velvety sauce that’s pure comfort in a bowl.
Frequently Asked Questions
Can I use a different type of pasta instead of elbow noodles?
Absolutely! While elbow noodles are classic for this dish, you can easily substitute other short pasta shapes like rotini, penne, shells, or even farfalle. Just keep in mind that cooking times may vary slightly depending on the shape and thickness, so always check the package instructions and taste for doneness. Longer pasta like spaghetti or fettuccine can work too, but they might be trickier to mix evenly with the chunky chicken and sauce. The key is to choose a pasta that has nooks and crannies to hold onto the creamy sauce, ensuring every bite is as delicious as the last.
How can I make this recipe gluten-free?
To make this dish gluten-free, simply swap the regular elbow noodles for a gluten-free variety made from rice, corn, or quinoa—many brands now offer excellent options that hold up well in creamy sauces. Also, double-check that your chicken broth and spices are certified gluten-free, as some pre-packaged broths and spice blends may contain hidden gluten. You might need to adjust the cooking time for the gluten-free pasta, as it can sometimes require less or more time than traditional wheat pasta. The result will be just as comforting and flavorful, perfect for those with dietary restrictions.
Can I prepare this dish ahead of time?
Yes, you can prepare components ahead to make weeknight dinners easier! Cook the chicken and store it separately in the refrigerator for up to 2 days, and you can even chop the onions and garlic in advance. However, I don’t recommend cooking the noodles ahead, as they can become mushy or sticky. Instead, assemble the entire dish just before serving for the best texture. If you have leftovers, they reheat well with a splash of broth or water to loosen the sauce. For meal prepping, keep the sauce and noodles separate until you’re ready to eat to maintain optimal freshness.
What can I use if I don’t have heavy cream?
If you’re out of heavy cream, you have several options depending on what you have on hand. Half-and-half will work, though the sauce will be slightly thinner and less rich—you can simmer it a bit longer to reduce and thicken. Whole milk mixed with a tablespoon of butter can also substitute, but again, expect a lighter consistency. For a dairy-free version, canned coconut milk (full-fat) provides a lovely creaminess with a subtle tropical note, or you can use unsweetened almond milk blended with a teaspoon of cornstarch to help thicken it. Greek yogurt or sour cream stirred in at the end off the heat adds tanginess and body too.
Is it possible to make this recipe in one pot?
You bet! For a true one-pot wonder, sear the chicken first and set it aside, then sauté the onions and garlic in the same pot. Add the uncooked elbow noodles, chicken broth, spices, and heavy cream, bring to a simmer, and cook covered for about 10-12 minutes, stirring occasionally, until the noodles are al dente and most of the liquid is absorbed. Stir in the chicken and Parmesan cheese until heated through and creamy. This method saves on dishes but may require a watchful eye to prevent sticking and ensure the noodles cook evenly. You might need to add a bit more broth if the pasta absorbs too much liquid too quickly.
Summary
This chicken and elbow noodles recipe is the ultimate comfort food, featuring tender chicken, al dente pasta, and a creamy, flavorful sauce. Easy to customize and perfect for weeknights, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
