Spring Chicken Noodle Skillet (Printer View)

Tender chicken, egg noodles, peas, and carrots tossed in a light creamy sauce. Ready in just 35 minutes.

# Components:

→ 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
15 - 2 tablespoons fresh parsley, chopped

# 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 4–5 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 continuously, 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 3–4 minutes, stirring, until the sauce begins to thicken.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through for 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.
08 - Sprinkle with fresh parsley and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to sit down with your family.
  • It uses rotisserie chicken, so you can have dinner on the table in half an hour without feeling like you cut corners.
  • The creamy sauce is light enough for spring but still comforting when the evenings are cool.
  • Peas and carrots add color and sweetness without any fuss or fancy technique.
02 -
  • Do not skip the step of cooking the flour for a full minute, or your sauce will taste pasty and raw.
  • Use low-sodium broth so you can control the salt, especially since the Parmesan adds its own saltiness at the end.
  • If your sauce gets too thick, add a splash more broth or milk instead of trying to thin it with water.
  • Fold the noodles in gently so they do not break apart and turn mushy.
03 -
  • Always taste the sauce before adding the chicken and noodles so you can adjust the seasoning while it is still easy to fix.
  • If you want a golden top, transfer the finished skillet to an oven-safe dish, sprinkle with extra Parmesan, and broil for two minutes.
  • Keep a rotisserie chicken in the fridge during busy weeks so you can pull this together without planning ahead.
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