1-Getting Started: Prep Your Ingredients: Before you dive in, take a moment to prepare everything, as this sets the stage for a smooth cooking process. Start by cutting the 1 pound chicken breasts in half lengthwise to make them thinner, which helps them cook faster and stay tender. Season these pieces with salt, pepper, and garlic powder to build that first layer of flavor right away.

While the chicken rests, chop your vegetables: 1 cup chopped carrots, 1 cup chopped celery, and 1 small onion, diced. This step ensures your ingredients are ready and cuts down on stress during cooking. It’s also a good time to measure out your seasonings and other items like 3 tablespoons flour and 1 tablespoon minced garlic.

2-Cooking the Base: Heat 3 tablespoons butter in a large pan over medium heat until it melts and starts to bubble. Add the chopped carrots, celery, and diced onion to the pan and sauté them until they soften, which should take about 5 minutes. This creates a flavorful base that the rest of the dish builds upon.

Once the veggies are ready, stir in the remaining 1 tablespoon butter and the 3 tablespoons flour. Keep stirring constantly to form a roux, cooking it for about 1 minute to get rid of the raw flour taste. This thickens the sauce and gives your creamy chicken noodles that rich texture everyone loves.

3-Adding Flavor and Chicken: Next, mix in the 1 tablespoon minced garlic and pour in the 2 cups chicken broth, stirring well to combine. Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder for a burst of flavor.

As the sauce begins to thicken, add the seasoned chicken breasts to the pan. Cover it and let it simmer on medium-low heat for 12-15 minutes, or until the chicken hits an internal temperature of 165°F (74°C). While that’s happening, cook the 12 ounces egg noodles in a separate pot of boiling water according to the package directions, then drain them.

4-Finishing Touches: Once the chicken is done, shred it directly in the pan using forks, or remove it if your pan is non-stick and then return the shreds. Stir in the 1/2 cup heavy cream and the cooked, drained egg noodles, mixing everything until it’s well combined and coated in that creamy sauce.