Creamy Chicken Tarragon With Egg Noodles Recipe

Name: Creamy Chicken Tarragon With Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut up; 1 teaspoon salt, to taste; 1/2 teaspoon black pepper, to taste; 1/2 teaspoon dry ground mustard; 1 tablespoon olive oil; 1 small onion, finely chopped; 4 ounces baby portabella mushrooms, sliced (optional); 1/2 cup dry white wine; 2 cups fat-free heavy cream; 3 tablespoons chopped tarragon, divided; 16 ounces wide egg noodles; 2 tablespoons butter, melted; 2 tablespoons chopped parsley, for garnish (optional)

Servings: persons

1 whole chicken, cut up
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon dry ground mustard
1 tablespoon olive oil
1 small onion, finely chopped
4 ounces baby portabella mushrooms, sliced (optional)
1/2 cup dry white wine
2 cups fat-free heavy cream
3 tablespoons chopped tarragon, divided
16 ounces wide egg noodles
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish (optional)

1
Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
2
Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
3
Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
4
Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
5
Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
6
Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken, cut up, 1 teaspoon salt, to taste, 1/2 teaspoon black pepper, to taste, 1/2 teaspoon dry ground mustard, and more.

Yes, Creamy Chicken Tarragon With Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken Tarragon With Egg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions