Spring Chicken Noodle Skillet (Print)

Tender chicken and egg noodles with peas, carrots, and a light creamy sauce for an easy springtime comfort meal.

# Ingredients:

→ 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 (approximately 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, adjusted to taste
15 - 2 tablespoons fresh parsley, chopped (optional)

# Instructions:

01 - Cook the egg noodles according to package instructions until al dente. Drain thoroughly 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 to form a light 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 to 4 minutes, stirring frequently, 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 necessary, then remove from heat.
08 - Sprinkle with fresh parsley if desired and serve warm.

# Pro Tips:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time sitting down to eat.
  • The creamy sauce feels indulgent but stays light enough that you actually want to move afterward.
  • It uses up leftover chicken beautifully and tastes like you planned it all along.
  • Kids eat it without complaint, and adults feel like theyve had a real meal.
02 -
  • Do not let the flour brown when you make the roux, or the sauce will taste bitter instead of smooth and buttery.
  • Add the broth slowly while whisking so the flour dissolves evenly and you do not end up with lumps floating around.
  • Fold the noodles in gently at the end so they do not break apart and turn into mush.
03 -
  • Use a rotisserie chicken from the store and pull the meat while it is still warm, it shreds easier and saves you twenty minutes of cooking time.
  • Grate your own Parmesan instead of using the pre grated stuff, it melts smoother and tastes sharper, which makes a bigger difference than you would think.
  • If the sauce gets too thick, just whisk in a little extra broth or milk until it looks glossy and coats the noodles without clumping.
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