Spring Chicken Noodle Skillet

The first time I made this skillet, my kitchen window was cracked open and that cool March breeze kept drifting in while everything inside was getting warm and creamy. I had a rotisserie chicken from the grocery store and some egg noodles that needed using, and suddenly this whole comforting dinner came together in one pan. My roommate kept wandering in, asking what smelled so good, and I honestly could not identify which ingredient was carrying that cozy aroma. We ended up eating standing up at the counter because neither of us wanted to wait for proper plates.

Last spring my sister came over for dinner looking exhausted from work, and I made this recipe on instinct because it is the kind of food that feels like a hug. She took two bites, set her fork down, and said this was exactly what she needed but had no idea she wanted. Now she texts me whenever she makes it herself, usually with some small variation she tried, because the recipe is that forgiving and friendly.

Ingredients

• 2 cups cooked shredded chicken: Rotisserie chicken works beautifully here and saves so much time
• 8 oz wide egg noodles: The width helps them hold onto the sauce better than thin noodles
• 1 cup frozen peas: No need to thaw first, they will cook perfectly in the hot sauce
• 1 cup diced carrots: Fresh carrots add sweetness that balances the creamy sauce
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than staying chunky
• 2 cloves garlic: Minced fresh because garlic powder cannot give you that same aromatic hit
• 2 tablespoons butter: Unsalted lets you control the seasoning precisely
• 2 tablespoons all-purpose flour: This creates the velvety thickness that makes it feel indulgent
• 2 cups low-sodium chicken broth: Low sodium is crucial because the cheese will add saltiness
• 1/2 cup whole milk or half-and-half: Just enough creaminess without making it too heavy
• 1/4 cup grated Parmesan: Adds that savory depth that makes people ask what is in this
• 1/2 teaspoon dried thyme: Somehow makes everything taste fresher and more spring-like
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon salt: Start here and adjust after the cheese is added
• 2 tablespoons fresh parsley: The pop of green on top makes it feel complete

Instructions

Get the noodles ready:

Cook those egg noodles until they are just al dente because they will absorb more sauce later. Drain them well and set them aside where they will stay warm.

Start the foundation:

Melt your butter in a large skillet over medium heat and add the onion and carrots. Let them soften for about 5 minutes until the onion turns translucent and the carrots lose their raw edge.

Add the aromatic:

Stir in your garlic and cook for just 30 seconds until you can smell it throughout the kitchen. Do not let it brown or it will turn bitter.

Build the sauce base:

Sprinkle the flour over the vegetables and stir constantly for one minute. This cooks out the raw flour taste which is the secret to restaurant-quality sauces.

Create the creamy sauce:

Whisk in the chicken broth and milk gradually, then add your thyme, salt, and pepper. Let it simmer gently for 3 to 4 minutes until it coats the back of a spoon.

Bring it all together:

Add the peas, chicken, and Parmesan, stirring until the cheese melts and everything is hot. Fold in those cooked noodles until every strand is coated in sauce.

Finish with freshness:

Sprinkle with parsley if you have it and serve immediately while the sauce is still velvety and the noodles are perfectly tender.

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This became my go-to when friends have new babies or need comfort food because it travels well and reheats beautifully. There is something about the combination of tender chicken, sweet vegetables, and that creamy sauce that feels like being taken care of.

Making It Your Own

Once you have made this a few times, you will start seeing opportunities to tweak it. I have added asparagus in place of peas when that is what I had on hand, and sometimes I swap in spinach for extra color.

The Perfect Rotisserie Hack

Buying a rotisserie chicken is absolutely allowed here, and honestly it makes the recipe come together so fast. Just shred it while the vegetables are cooking and you will have dinner ready in under thirty minutes.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread is never a bad idea for mopping up that sauce.

• A squeeze of fresh lemon juice right before serving brightens everything
• Extra Parmesan at the table is never wrong
• This reheats beautifully for lunch the next day

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Hope this brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the sauce and cook the noodles ahead of time. Store them separately in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce has thickened too much.

→ What type of chicken works best?

Rotisserie chicken is incredibly convenient and adds great flavor. Alternatively, poached chicken breasts or thighs work beautifully. Just ensure the meat is fully cooked and shredded before adding to the skillet.

→ Can I use different vegetables?

Absolutely! Try swapping peas for asparagus pieces, baby spinach, or diced zucchini. The key is to add vegetables that cook quickly, so they stay tender-crisp and don't become mushy in the sauce.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. The noodles may absorb some sauce as they sit, so add a splash of chicken broth or milk when reheating to restore creaminess.

→ Can I make this gluten-free?

Yes! Substitute the egg noodles with gluten-free pasta and use a 1:1 gluten-free flour blend or cornstarch in place of all-purpose flour for thickening the sauce.

→ What can I serve with this skillet?

This dish is quite filling on its own, but a simple green salad with vinaigrette or crusty bread for soaking up the sauce makes a lovely addition. For extra freshness, try roasted asparagus or steamed broccoli on the side.