Two bowls of creamy tarragon chicken and egg noodles on a countertop with a saute pan in the background.
Creamy Tarragon Chicken and Egg Noodles
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
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.
Course: Entrées
Cuisine: American
Keyword: Chicken, Pasta, One Pot Meal, Quick and Easy
Servings: 6
Calories: 552 kcal
  • 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
  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.

Recipe Video

Nutrition Facts
Creamy Tarragon Chicken and Egg Noodles
Amount Per Serving
Calories 552 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 160mg 53%
Sodium 414mg 17%
Potassium 1001mg 29%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 39g 78%
Vitamin A 119.8%
Vitamin C 13.4%
Calcium 22.3%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.