Spring Chicken Noodle Skillet (Printable)

Tender chicken, egg noodles, peas and carrots tossed in a light creamy sauce. A comforting 35-minute family favorite.

# Components:

→ Poultry

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

→ Pasta

02 - 8 ounces wide egg noodles

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup diced carrots (approximately 2 medium carrots)
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Sauce and 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, or to taste
15 - 2 tablespoons fresh parsley, chopped (optional)

# Method:

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 to 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 constantly, for 1 minute.
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 to 4 minutes, stirring occasionally, until the sauce begins to thicken.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through, approximately 2 minutes.
07 - Gently fold in the cooked noodles until everything is evenly coated in the sauce. Cook for 1 to 2 minutes more if needed, then remove from heat.
08 - Sprinkle with fresh parsley if desired and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost as fast as dinner itself.
  • The creamy sauce feels indulgent but stays light enough for warmer evenings.
  • Leftovers taste even better the next day when the noodles soak up all that flavor.
  • You can toss in whatever spring vegetables are lingering in your crisper drawer.
02 -
  • Do not skip the step of cooking the flour for a full minute, or your sauce will taste pasty and raw.
  • Add the broth slowly while whisking to avoid lumps, I learned this the hard way with a grainy sauce I had to start over.
  • If your sauce gets too thick, a few tablespoons of the noodle cooking water will bring it back to life without diluting the flavor.
03 -
  • Use a rotisserie chicken from the store and this becomes a thirty-minute weeknight miracle instead of a project.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes infinitely better.
  • If you want extra richness, stir in a tablespoon of cream cheese along with the Parmesan for an even silkier sauce.
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