Creamy Tarragon Chicken with Egg Noodles

This is a rich, creamy chicken pasta dish that can be made on the stovetop or in the pressure cooker. The noodles cook right in the sauce, which not only flavors the noodles, but also helps to thicken the sauce at the same time. Tarragon and sherry pair so nicely together and this dish is no exception. If you’re looking for a warm, comforting pasta, this might be your dish.

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Creamy Tarragon Chicken with Egg Noodles is a quick weeknight dinner that can feel like so much more. The sherry adds a sophisticated flavor that pairs so nicely with tarragon and the cream gives it that luxurious feeling – like you are really spoiling yourself. Add to this that you can make this multiple ways – on the stovetop or in the pressure cooker – and you have a recipe that you’ll keep coming back to time and time again.

Ingredients on a marble countertop - wine, chicken stock, cream, mushrooms, peas, carrots, onion, pasta, butter, cheese and chicken.

Do make sure you use a sauté pan that is big enough to hold everything. A 4-quart sauté pan is just big enough, but a 5-quart pan (12-inches in diameter) is even better, allowing you to really stir everything together at the end easily. You don’t even need a lid for your skillet or sauté pan because the noodles cook uncovered. Just remember to give it a stir every now and then to make sure the noodles cook evenly and get their time to be completely submerged.

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Creamy Tarragon Chicken with Egg Noodles in a stainless steel saute pan.

The other trick to this recipe is to make sure you turn the heat off before you add the cheese at the end. The cheese will definitely melt from the heat of all the other ingredients in the pan. Too much heat, however, will make the cheese stringy and gluey. 

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A spoon of creamy tarragon chicken and egg noodles being lifted out of a sauté pan.

Everything you need for a complete meal is in this recipe. You even have your peas and carrots too!

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A bowl of chicken and egg noodles with a fork and a green napkin.

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Creamy Tarragon Chicken and Egg Noodles

  • Prep Time: 10 m
  • Cook Time: 28 m
  • Total Time: 38 m
  • Servings:
    6

Ingredients

  • 1 teaspoon olive oil
  • pounds chicken breast about 3, cut into cubes
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • ½ onion diced
  • 3 carrots halved and sliced
  • 8 ounces button mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 cup sherry
  • 3 cups chicken stock
  • 2/3 cup heavy cream
  • 4 cups uncooked extra wide egg noodles 12 ounces
  • ½ cup frozen peas
  • 1 cup grated Swiss cheese
  • 2 tablespoons chopped fresh tarragon

Instructions

  1. Heat the olive oil in a large 12-inch skillet. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the pan and set aside.
  2. Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. Stir in the dry egg noodles.
  3. Simmer uncovered for 10 minutes. Return the browned chicken to the pan, add the peas and cook for 2 to 3 more minutes, until the noodles are cooked. Remove the pan from the heat and stir in the Swiss cheese and tarragon. Let it sit for a few minutes. The sauce will thicken a little and it will cool to an edible temperature. Serve with a butter lettuce salad.

Creamy Tarragon Chicken and Egg Noodles

  • Prep Time: 10 m
  • Cook Time: 25 m
  • Total Time: 35 m
  • Servings:
    6

Ingredients

  • 1 teaspoon olive oil
  • pounds chicken breast about 3, cut into cubes
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • ½ onion diced
  • 3 carrots halved and sliced
  • 8 ounces button mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 cup sherry
  • 2 cups chicken stock
  • 2/3 cup heavy cream
  • 4 cups uncooked extra wide egg noodles 12 ounces
  • ½ cup frozen peas
  • 1 cup grated Swiss cheese
  • 2 tablespoons chopped fresh tarragon

Instructions

  1. Pre-heat a 6-quart multi-cooker using the BROWN or SAUTE setting.
  2. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the cooker and set aside.
  3. Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Stir in the dry egg noodles. Return the chicken to the cooker, cover and lock the lid in place.
  4. Pressure-cook on HIGH for 6 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
  6. Stir in the peas, Swiss cheese and tarragon. Return the lid to the pot and let it sit for a few minutes. The sauce will thicken a little, the peas will heat through, the cheese will melt and everything will cool to an edible temperature. Serve with a butter lettuce salad.
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