Spring Chicken Noodle Skillet (Printable Version)

Tender chicken and egg noodles with spring vegetables in a creamy sauce, all cooked in one skillet for easy cleanup.

# What You Need:

→ 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

# How to Make It:

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, for 1 minute to eliminate raw flour taste.
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, 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 -
  • It comes together in under 40 minutes, which means you can have dinner on the table before anyone gets too hungry.
  • The sauce is creamy without being heavy, and it lets the natural flavors of the vegetables and chicken shine through instead of drowning them out.
  • One skillet means one pan to clean, and honestly, that's half the battle on a weeknight.
02 -
  • Don't let the sauce simmer too long after adding the noodles or they'll turn soft and mushy because they'll keep absorbing liquid; the goal is to keep everything warm and coated, not swimming in sauce.
  • If your sauce breaks or becomes grainy after adding the cheese, stop stirring immediately and lower the heat, as overworking cream sauces can cause the dairy to separate.
03 -
  • Cook your noodles in salted water and slightly undercook them because they'll finish cooking gently in the warm sauce, which prevents that mushy texture that happens when pasta sits in liquid too long.
  • Use a whisk to add the broth slowly to your roux so you catch lumps before they form instead of having to strain them out later.
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