Pin It The first time I made this skillet, it was one of those Tuesdays where everything felt slightly overwhelming and I needed something that felt like a hug but didn't require three hours of attention. My daughter had just come home from school with that particular kind of hunger that makes everything seem louder and more urgent, and this came together in such a gentle, forgiving way that we both ended up leaning over the stove, stealing noodles directly from the pan.
Last spring, my neighbor dropped off some fresh thyme from her garden and I ended up adding it to this dish on impulse. The way it worked with the sweet peas and carrots made the whole kitchen smell like something I'd ordered at a restaurant, but better because I knew exactly what was in it. Now it's become our go-to when we want something that feels special but doesn't require planning.
Ingredients
- 2 cups cooked, shredded chicken: Rotisserie chicken works beautifully here, or use leftovers from a weekend roast chicken dinner
- 8 oz wide egg noodles: These hold onto the creamy sauce better than spaghetti, though any short pasta would work in a pinch
- 1 cup frozen peas: No need to thaw first, they'll cook perfectly in the hot sauce
- 1 cup diced carrots: Fresh diced carrots add sweetness and a pop of spring color
- 1 small yellow onion, finely chopped: The foundation of flavor, so don't skip this step
- 2 cloves garlic, minced: Fresh garlic makes such a difference here, jarred garlic can taste a bit harsh
- 2 tablespoons unsalted butter: Creates the roux base for the creamy sauce
- 2 tablespoons all-purpose flour: This thickens the sauce into something velvety and coating
- 2 cups low-sodium chicken broth: Start with less salt since you'll add more later
- 1/2 cup whole milk or half-and-half: The cream factor, though I've used regular milk in a pinch
- 1/4 cup grated Parmesan cheese: Adds a savory depth that makes everything taste restaurant-quality
- 1/2 teaspoon dried thyme: If you have fresh, use a full tablespoon instead
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/2 teaspoon salt: Adjust at the end based on your chicken broth's saltiness
- 2 tablespoons fresh parsley, chopped: Optional, but it makes the dish look as good as it tastes
Instructions
- Get your noodles going first:
- Cook the egg noodles according to package directions until al dente, then drain and set them aside while you make everything else
- Build the flavor base:
- Melt the butter in a large skillet over medium heat, then add the onion and carrots and sauté for 4 to 5 minutes until they've softened and started to smell sweet
- Add the aromatic:
- Stir in the garlic and cook for just 30 seconds until it becomes fragrant, being careful not to let it brown or it'll turn bitter
- Make your roux:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute, cooking out that raw flour taste
- Create the sauce:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, bringing everything to a gentle simmer and cooking for 3 to 4 minutes until it thickens enough to coat the back of a spoon
- Bring it all together:
- Add the peas, shredded chicken, and Parmesan cheese, stirring until the cheese melts and everything heats through, about 2 minutes
- Combine and serve:
- Gently fold in the cooked noodles until everything's evenly coated in that creamy sauce, then cook for another minute or two if needed before sprinkling with parsley and serving warm
Pin It My mother-in-law tried this during a visit and asked for the recipe before she'd even finished her bowl, which is basically the highest compliment possible in our family. Now whenever she visits, she asks if I'm making 'that noodle thing,' and I honestly don't mind because it means I get an excuse to make it more often.
Making It Your Own
I've started adding a squeeze of lemon juice right at the end sometimes, just a half teaspoon, and it brightens everything up in a way that makes the spring vegetables sing. A friend adds a pinch of nutmeg to her sauce and swears it's what makes it taste like something from a French bistro, though I haven't tried that one yet.
Speed It Up Even More
Some nights I skip the fresh carrots and use frozen mixed vegetables instead, or I'll use pre-minced garlic from a jar if I'm truly exhausted. The dish still works, and honestly, those shortcut nights are often when we need comfort food the most.
Serving Ideas
A simple green salad with a vinaigrette cuts through the richness perfectly, and I've found that a slice of crusty bread for sopping up the sauce is never a bad idea. In summer, sliced cucumbers and tomatoes on the side make it feel even more like a seasonally appropriate meal.
- Pair with a crisp white wine like Pinot Grigio if you're having a grown-up dinner
- Add a side of roasted asparagus in spring or roasted Brussels sprouts in fall
- For extra texture, top with toasted breadcrumbs or crushed croutons before serving
Pin It There's something about a one-skillet meal that feels like you've figured out a secret to making weeknight dinners less complicated and more delicious than they have any right to be.
Recipe Q&A
- → Can I use fresh vegetables instead of frozen peas?
Yes, absolutely. Fresh peas work beautifully and may cook slightly faster. Add them toward the end of cooking to maintain their tender texture and vibrant color.
- → What type of chicken works best for this skillet?
Rotisserie chicken is convenient and flavorful. Poached or grilled chicken also works well. Ensure it's shredded into bite-sized pieces for even distribution throughout the dish.
- → How do I prevent the sauce from becoming too thick?
Add milk gradually while whisking to achieve your desired consistency. If the sauce thickens too much, whisk in additional broth or milk, a tablespoon at a time, until it reaches the right texture.
- → Can I make this with gluten-free ingredients?
Yes, substitute gluten-free egg noodles and use cornstarch or a gluten-free flour blend as your roux thickener. Ensure all ingredients, including broth and seasonings, are certified gluten-free.
- → What vegetables pair well as substitutions?
Spring asparagus, baby spinach, green beans, and snap peas are excellent choices. Add delicate vegetables like spinach at the very end to prevent overcooking. Heartier vegetables like green beans should cook longer with the broth.
- → Can this be prepared ahead of time?
The components can be prepped in advance, but assemble and cook the skillet fresh for best results. Store leftover portions in an airtight container for up to three days and reheat gently on the stovetop, adding a splash of milk if needed.