Save to Pinterest The first time I made this skillet, it was actually accidental. I had leftover rotisserie chicken, half a bag of egg noodles, and a craving for something comforting but not heavy. My daughter took one bite and asked if we could have it every week. Now it is our go-to when the calendar gets crowded and we still want something that feels like a hug.
Last spring, my neighbor dropped off some fresh peas from her garden, and I threw them into this dish at the last minute. The sweetness changed everything. My husband actually went back for thirds, which almost never happens. There is something about the combination of tender noodles and that light, herb-infused sauce that makes everyone slow down and linger at the table.
Ingredients
- 2 cups cooked shredded chicken: Rotisserie chicken saves so much time, but poached breast works beautifully too
- 8 oz wide egg noodles: These hold onto the sauce better than spaghetti and feel more substantial
- 1 cup frozen peas: They add sweetness and pops of color that make the dish feel fresh
- 1 cup diced carrots: Fresh carrots give better texture, but frozen work in a pinch
- 1 small yellow onion: Finely chopped so they melt into the sauce rather than staying chunky
- 2 cloves garlic: Minced fresh, because jarred garlic can taste harsh in creamy sauces
- 2 tablespoons unsalted butter: The foundation of your roux and all the flavor that follows
- 2 tablespoons all-purpose flour: This thickens your sauce without making it heavy or gloppy
- 2 cups low-sodium chicken broth: Lets you control the salt level while building depth
- 1/2 cup whole milk or half-and-half: Creates that velvety texture without being too rich
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that pulls everything together
- 1/2 teaspoon dried thyme: The herb that makes this taste like spring in a skillet
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference here
- 1/2 teaspoon salt: Adjust this at the end since broth and Parmesan both add saltiness
- 2 tablespoons fresh parsley: Brightens the whole dish and makes it look inviting
Instructions
- Cook your noodles:
- Boil the egg noodles until they are just shy of al dente, since they will finish cooking in the sauce later
- Build your flavor base:
- Melt the butter in a large skillet over medium heat, then cook the onion and carrots until they soften and smell sweet
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just thirty seconds so it does not turn bitter
- Make your roux:
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste
- Create your sauce:
- Whisk in the broth and milk slowly, then add your thyme, salt, and pepper and let it simmer until it coats the back of a spoon
- Bring it together:
- Fold in the peas, chicken, and Parmesan, then let everything warm through and get friendly
- Combine and serve:
- Gently toss in the cooked noodles until every strand is coated, then finish with parsley and bring it to the table while it is still steaming
Save to Pinterest This recipe became a staple during a particularly chaotic month when we were eating dinner in shifts between activities. Somehow, pulling this skillet out of the pantry made those rushed evenings feel a little more intentional. Now when I see wide egg noodles at the store, I grab an extra bag just to be ready.
Making It Your Own
I have learned that this recipe is beautifully forgiving. Sometimes I add asparagus in spring, or baby spinach when I need to use up a bag. A squeeze of lemon juice right at the end wakes everything up, and a pinch of nutmeg in the sauce makes it feel surprisingly elegant.
Time-Saving Tricks
On busy nights, I chop the carrots and onions the night before and keep them in the refrigerator. A rotisserie chicken from the grocery store is my secret weapon, and I often shred two at once so I have chicken ready for another meal. The sauce comes together so fast that the prep work becomes the only real time commitment.
Serving Suggestions
A simple green salad with vinaigrette cuts through the creaminess perfectly. Crusty bread is never a bad idea for soaking up any remaining sauce. My kids love it with a side of roasted broccoli, though they would never admit they actually enjoy the vegetables.
- Warm plates make a surprising difference with skillet dinners
- Extra Parmesan at the table is never refused
- Leftovers reheat beautifully with a splash of milk
Save to Pinterest There is something deeply satisfying about a recipe that comes together this quickly but tastes like it took all day. I hope this skillet finds its way into your regular rotation too.
Common Recipe Questions
- → What type of chicken works best for the dish?
Cooked, shredded chicken such as rotisserie or poached chicken offers tender texture and rich flavor.
- → Can I substitute the egg noodles with another pasta?
Wide egg noodles work well, but other pasta like fettuccine or pappardelle can be used for similar texture.
- → How do you keep the sauce creamy without it getting too thick?
Gradually whisking in chicken broth and milk and simmering just until it thickens prevents over-thickening.
- → Are there vegetable alternatives suitable for this skillet?
Spring vegetables like asparagus or baby spinach can be swapped in to freshen the dish further.
- → What seasonings balance the flavors best?
Thyme, black pepper, and Parmesan cheese create a harmonious blend enhancing mild chicken and noodles.