Spring Chicken Noodle Skillet

The first time I made this skillet, it was one of those rainy Tuesday evenings where I needed dinner on the table fast but still wanted something that felt comforting. My daughter had just come home from school asking for something creamy with noodles, and I happened to have a rotisserie chicken from the weekend. The way the Parmesan melts into the sauce while everything bubbles in one pan creates this incredible richness that tastes like it simmered for hours.

Last spring, my neighbor was recovering from surgery and I brought over a portion of this still warm from the stove. She called me the next morning saying it was exactly what she needed, and now whenever I make it, I think of how food can feel like a hug. My husband has started requesting it weekly, and I love that I can have it ready in the time it takes to set the table.

Ingredients

• 2 cups cooked, shredded chicken: Rotisserie chicken works beautifully here and saves so much time
• 8 oz wide egg noodles: These hold onto the creamy sauce better than spaghetti or angel hair
• 1 cup frozen peas: They add bright pops of color and sweetness that balance the rich sauce
• 1 cup diced carrots: Fresh diced carrots bring a subtle sweetness and texture variation
• 1 small yellow onion, finely chopped: The onion becomes sweet and tender as it sautés, building depth
• 2 cloves garlic, minced: Add this right at the end so it does not burn or become bitter
• 2 tablespoons unsalted butter: This creates the foundation for the roux and adds rich flavor
• 2 tablespoons all-purpose flour: This thickens the sauce into something velvety and coating
• 2 cups low-sodium chicken broth: Use low sodium so you can control the salt level yourself
• 1/2 cup whole milk or half-and-half: This creates the luxurious creamy texture everyone loves
• 1/4 cup grated Parmesan cheese: Freshly grated melts better and has more flavor than pre-shredded
• 1/2 teaspoon dried thyme: This herb pairs perfectly with chicken and adds an earthy note
• 1/4 teaspoon black pepper: Freshly cracked pepper makes a noticeable difference here
• 1/2 teaspoon salt: Start with this and adjust at the end since broth and Parmesan add saltiness
• 2 tablespoons fresh parsley, chopped: This adds a fresh finish and makes the dish look beautiful

Instructions

Cook the egg noodles:

Boil them according to the package directions until al dente, then drain and set them aside while you make the sauce.

Sauté the vegetables:

Melt the butter in a large skillet over medium heat, add the onion and carrots, and cook for 4 to 5 minutes until they soften and become fragrant.

Add the garlic:

Stir in the minced garlic and let it cook for just 30 seconds until you can smell it, being careful not to let it brown.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Create the sauce:

Whisk in the chicken broth and milk gradually, add the thyme, salt, and pepper, then simmer for 3 to 4 minutes while stirring until the sauce thickens nicely.

Add the protein and vegetables:

Stir in the peas, shredded chicken, and Parmesan cheese, then let everything heat through for about 2 minutes.

Combine everything:

Gently fold in the cooked noodles until they are evenly coated in the sauce, cook for 1 to 2 minutes more if needed, then remove from heat.

Finish and serve:

Sprinkle with fresh parsley if you like and serve the skillet warm while the sauce is still creamy and inviting.

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This recipe has become my go-to when friends have babies or families are going through tough times. There is something about a warm, creamy skillet dinner that says someone cares without needing to say a word.

Making It Ahead

I have learned that this dish actually tastes even better when made ahead and reheated. The noodles absorb more of the sauce flavor, and the ingredients meld together beautifully. Just store it in an airtight container and reheat gently with a splash of milk to bring back the creamy texture.

Vegetable Swaps

Spring brings so many wonderful vegetables to work with. I have swapped in asparagus, sugar snap peas, and even baby spinach when that is what I had on hand. The key is adding tender vegetables at the end so they stay bright and fresh.

Serving Suggestions

This skillet is hearty enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread is always welcome for soaking up any extra sauce.

• A glass of crisp white wine like Pinot Grigio pairs perfectly
• Serve with steamed broccoli if you want to add more greens
• Leftovers make an excellent lunch the next day

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This skillet has become one of those recipes I can make without even thinking, and it never fails to bring everyone to the table happy.

Frequently Asked Questions

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas work beautifully. Add them at the same time as the frozen peas, or if using tougher vegetables like asparagus, add them slightly earlier to ensure they're tender by serving time.

→ What's the best way to avoid a lumpy sauce?

Whisk the broth and milk together gradually while stirring constantly. Cooking the flour-butter mixture for a minute before adding liquids helps prevent lumps from forming in this cream sauce.

→ Can I prepare this ahead of time?

Assemble ingredients in advance, but cook just before serving for best texture. The noodles absorb sauce if left sitting, so store components separately if making ahead.

→ What's a good substitute for half-and-half?

Use whole milk for a lighter version, or mix whole milk with a splash of heavy cream for richness. Evaporated milk also creates a creamy, slightly thicker sauce.

→ How can I add more flavor to the sauce?

A squeeze of fresh lemon juice brightens the dish, while a pinch of nutmeg adds warmth. Fresh herbs like thyme or parsley stirred in at the end enhance the spring flavor profile.

→ Is this nut-free for those with allergies?

Yes, this dish is naturally nut-free. However, always check ingredient labels for possible cross-contamination, especially for rotisserie chicken and store-bought broth.