Save to Pinterest The first time I made this skillet, it was a Tuesday evening when I had absolutely zero energy but needed something that felt like a hug in a bowl. My grandmother used to make something similar, though hers always ended up more like a soup because she could never resist adding extra broth. This version strikes that perfect balance between creamy and comforting without weighing you down.
Last month, my sister dropped by unexpectedly with her two kids, and I threw this together in about twenty minutes. The way her daughters eyes lit up when they saw the noodles and familiar vegetables made me realize this is exactly the kind of food that brings families together without any fuss.
Ingredients
- 2 cups cooked, shredded chicken: Rotisserie chicken from the grocery store works beautifully here, but leftover roasted chicken has even more flavor depth
- 8 oz wide egg noodles: These sturdy noodles hold up beautifully in the creamy sauce without becoming mushy, unlike more delicate pasta shapes
- 1 cup frozen peas: Flash-frozen at peak freshness, they add a burst of sweetness and that pop of bright green color that screams spring
- 1 cup diced carrots: Fresh carrots provide a natural sweetness that balances the savory elements, and they keep a nice tender bite after sautéing
- 1 small yellow onion, finely chopped: The foundation of flavor here, cook them until theyre completely soft to avoid any harsh raw onion taste
- 2 cloves garlic, minced: Add this right after the onions soften, and be careful not to let it brown or it will turn bitter
- 2 tablespoons unsalted butter: Creates the base for your roux and adds that rich, velvety mouthfeel that makes this sauce so satisfying
- 2 tablespoons all-purpose flour: This thickens your sauce to just the right consistency, coating every noodle and vegetable evenly
- 2 cups low-sodium chicken broth: Starting with low-sodium broth lets you control the salt level, since different brands vary dramatically
- 1/2 cup whole milk or half-and-half: The secret to that restaurant-quality creaminess without making the sauce too heavy
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory depth that elevates this from simple comfort food to something special
- 1/2 teaspoon dried thyme: This herb pairs beautifully with chicken and adds an earthy, slightly floral note
- 1/4 teaspoon black pepper: Freshly cracked pepper has way more flavor than pre-ground, making a noticeable difference
- 1/2 teaspoon salt: Start with this amount and adjust at the end, remembering that the Parmesan and chicken both contribute saltiness
- 2 tablespoons fresh parsley, chopped: The bright, fresh flavor cuts through the richness and adds a beautiful finishing touch
Instructions
- Get your noodles going first:
- Cook the egg noodles according to package directions until al dente, then drain and set them aside. I usually start this immediately so the noodles are ready by the time the sauce is done.
- Build your flavor foundation:
- In a large skillet over medium heat, melt the butter and add the onion and carrots. Sauté for about 5 minutes until the onions are translucent and the carrots have lost their raw crunch.
- Add the aromatic element:
- Stir in the garlic and cook for just 30 seconds until it becomes fragrant. Watch closely here because garlic can go from perfect to burnt in seconds.
- Create your creamy base:
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. This cooks out the raw flour taste and ensures your sauce will be smooth, not grainy.
- Bring it all together:
- 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 frequently, until the sauce thickens enough to coat the back of a spoon.
- Add the heart of the dish:
- Stir in the peas, shredded chicken, and Parmesan cheese. Let everything heat through for about 2 minutes so the chicken warms up and the cheese melts into the sauce.
- Unite everything:
- Gently fold in the cooked noodles until theyre evenly coated in that gorgeous creamy sauce. Let it cook together for 1 to 2 minutes more so the noodles absorb some of the sauce.
- Finish with fresh brightness:
- Sprinkle with fresh parsley if you are using it, then serve immediately while it is still steaming hot and the sauce is at its creamiest.
Save to Pinterest This recipe has become my go-to when friends welcome new babies or need a meal during tough weeks. Something about the combination of noodles, chicken, and vegetables feels like being wrapped in a warm blanket.
Make It Your Own
The beauty of this skillet is how forgiving it is. I have swapped in leftover turkey, used different pasta shapes when egg noodles were not available, and thrown in whatever vegetables were languishing in my crisper drawer. The sauce base stays consistent and welcoming.
Timing Is Everything
I have learned through trial and error that having all your vegetables prepped before you start cooking makes this recipe come together seamlessly. The sauce thickens quickly, so you want everything ready to go before you begin the roux.
Serving Suggestions
A crisp green salad with a vinaigrette cuts through the richness beautifully. I also love serving this with crusty bread to sop up every last drop of that incredible sauce, though it is absolutely satisfying on its own as a complete meal.
- Lemon juice brightens everything if you feel the dish needs a little acid
- A pinch of nutmeg in the sauce adds subtle warmth that really elevates the flavors
- Asparagus or baby spinach make lovely additions during the spring months
Save to Pinterest There is something about a one-skillet meal that just feels right, especially when the days start getting longer and we are all craving comfort food that does not weigh us down.
Recipe Questions & Answers
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh peas work beautifully. Add them during the last 2-3 minutes of cooking to maintain their tender texture and bright flavor. Fresh carrots should be diced small and added earlier with the onions to ensure they soften properly.
- → What's the best way to shred chicken for this dish?
Rotisserie chicken is the most convenient option—simply pull the meat apart with two forks. Alternatively, poach chicken breasts in simmering broth for about 12-15 minutes until cooked through, then shred with forks. Both methods yield tender, flavorful chicken perfect for this skillet.
- → How do I prevent the sauce from becoming lumpy?
The key is cooking the flour-butter mixture (roux) for about one minute before adding liquid. Whisk the broth and milk in slowly while stirring constantly. If lumps do form, strain the sauce through a fine-mesh sieve or use an immersion blender to smooth it out.
- → Can I make this ahead and reheat it?
Yes, this skillet reheats well. Store leftovers in an airtight container for up to three days. Reheat gently on the stovetop over medium heat, adding a splash of broth or milk to refresh the sauce consistency. Avoid high heat to prevent the noodles from breaking down.
- → What spring vegetables work well in place of peas and carrots?
Fresh asparagus, baby spinach, snap peas, or green beans are excellent substitutes. Add heartier vegetables like asparagus with the onions and carrots. Tender greens like spinach should be stirred in during the final minute just before serving to wilt slightly.
- → How can I add more flavor to the sauce?
A squeeze of fresh lemon juice brightens the dish beautifully, or add a pinch of nutmeg for warmth. Fresh thyme sprigs, dried tarragon, or a touch of white wine also enhance the cream sauce. Taste and adjust seasonings before serving.