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+ servings
5 from 1 vote
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
25 mins
Total Time
35 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: 537 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
  • 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
  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.

Recipe Video

Nutrition Facts
Creamy Tarragon Chicken and Egg Noodles
Amount Per Serving
Calories 537 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 159mg53%
Sodium 357mg15%
Potassium 959mg27%
Carbohydrates 33g11%
Fiber 3g12%
Sugar 6g7%
Protein 38g76%
Vitamin A 5990IU120%
Vitamin C 11mg13%
Calcium 222mg22%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.