Creamy skillet with chicken, noodles, and spring vegetables in a light parmesan sauce. Ready in 35 minutes.
# What You'll Need:
→ Poultry
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Pasta
02 - 8 oz wide egg noodles
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots (about 2 medium carrots)
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce & Seasonings
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt (adjust to taste)
15 - 2 tablespoons fresh parsley, chopped (optional)
# Cooking Steps:
01 - Cook the egg noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the onion and carrots, and sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to form a roux.
05 - Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce begins to thicken.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through, about 2 minutes.
07 - Gently fold in the cooked noodles until everything is evenly coated in the sauce. Cook for 1–2 minutes more if needed, then remove from heat. Sprinkle with fresh parsley, if using, and serve warm.
