Spring Chicken Noodle Skillet

The first time I made this skillet, it was actually a Tuesday night rescue mission. My youngest had declared she was done with 'boring dinners,' and I had rotisserie chicken, half a bag of egg noodles, and a craving for something that felt like a hug. That night taught me that the simplest ingredients, thrown together with a little care, can create something magical.

Last spring, my neighbor Sarah dropped by unexpectedly when this was bubbling away on my stove. She ended up staying for dinner and confessed later that she went straight home to make it for her family the next night. Theres something about the combination of tender noodles and that light, herb-speckled sauce that just pulls people to the table.

Ingredients

• 2 cups cooked, shredded chicken: Rotisserie chicken works beautifully here, but poached breasts give you more control over the seasoning
• 8 oz wide egg noodles: These hold onto the sauce better than regular pasta and add a lovely richness
• 1 cup frozen peas: They add pops of sweetness and color that make the dish feel fresh and vibrant
• 1 cup diced carrots: Fresh carrots give better texture than frozen, adding a gentle crunch to every bite
• 1 small yellow onion, finely chopped: The foundation of flavor, so take your time dicing it evenly
• 2 cloves garlic, minced: Fresh garlic makes a difference here, so skip the jarred stuff if you can
• 2 tablespoons unsalted butter: Creates the silky base for your sauce without overwhelming the other flavors
• 2 tablespoons all-purpose flour: Just enough to thicken the sauce while keeping it light and creamy
• 2 cups low-sodium chicken broth: Low-sodium lets you control the salt level, which is crucial for balanced flavor
• 1/2 cup whole milk or half-and-half: The secret to that restaurant-style creaminess without being too heavy
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth that pulls everything together beautifully
• 1/2 teaspoon dried thyme: This herb is what makes the dish feel like spring in a bowl
• 1/4 teaspoon black pepper: Freshly cracked adds a little warmth and brightness
• 1/2 teaspoon salt: Start here, but taste as you go since Parmesan already brings saltiness
• 2 tablespoons fresh parsley, chopped: The finishing touch that makes everything look and taste fresh

Instructions

Get your noodles ready first:

Cook the egg noodles according to package directions until al dente, drain them well, and set aside. This goes quickly, so have everything else prepped before you start boiling water.

Build your flavor base:

Melt the butter in a large skillet over medium heat, then add the onion and carrots. Let them cook for 4 to 5 minutes until the onions turn translucent and the carrots start to soften.

Add the aromatic finish:

Stir in the garlic and cook for just 30 seconds until fragrant. Watch closely here, garlic goes from perfect to burnt in seconds.

Create your roux:

Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and helps prevent lumps later.

Make the creamy sauce:

Slowly whisk in the chicken broth and milk, scraping up any bits from the bottom of the pan. Add the thyme, salt, and pepper, then let it simmer gently for 3 to 4 minutes until thickened slightly.

Bring it all together:

Add the peas, shredded chicken, and Parmesan cheese to the sauce. Stir everything together and let it heat through for about 2 minutes until the cheese melts and the chicken is warm.

Combine and serve:

Gently fold in the cooked noodles until everything is coated in that lovely sauce. Let it cook for 1 to 2 minutes more if needed, then sprinkle with parsley and serve warm.

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This recipe has become my go-to when friends need a meal dropped off after having a baby or returning from a trip. Something about a one-skillet dinner feels like true comfort food, and I love that it reheats beautifully for lunch the next day too.

Make It Your Own

I have learned that this dish happily accommodates whatever vegetables are languishing in your crisper drawer. Asparagus works beautifully in place of peas, and baby spinach wilts right in at the end for a nutrient boost.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. For a more substantial meal, roasted broccoli or garlic bread turn this into a feast that feels special enough for company.

Storage & Reheating

This keeps beautifully in the refrigerator for up to three days and actually tastes better the next day as the flavors meld. When reheating, add a splash of milk or broth to bring back that creamy consistency.

• The sauce may look separated after refrigeration but will come together beautifully with gentle heat
• Avoid freezing, the noodles can become mushy and the sauce may separate
• Reheat on the stove over medium-low heat, stirring frequently, for the best texture

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There is nothing quite like watching everyone gather around the table for this skillet meal. It is the kind of dinner that turns a Tuesday into something worth remembering.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the components ahead. Cook the noodles and sauce separately, then combine when ready to serve. The dish may need a splash of milk when reheating, as the sauce thickens upon standing.

→ What type of chicken works best?

Rotisserie chicken is ideal for convenience and flavor. You can also use poached, grilled, or baked chicken breasts. About 2 cups of shredded meat from any cooked chicken will work perfectly.

→ Can I use different pasta?

Wide egg noodles are traditional, but you can substitute with fettuccine, penne, or medium shells. Adjust cooking time accordingly and ensure the pasta shapes can hold the creamy sauce well.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency. The pasta will absorb more sauce as it sits.

→ Can I make this gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free egg noodles or pasta. Always verify that your chicken broth and other ingredients are certified gluten-free.

→ What vegetables can I add?

Beyond peas and carrots, try asparagus pieces, baby spinach, diced bell peppers, or zucchini. Add harder vegetables like asparagus with the carrots, and delicate greens like spinach at the very end.