Pin It The first time I made this skillet, it was a Tuesday evening when I had zero energy and a rotisserie chicken from the grocery store. Something about the combination of tender noodles and that creamy, herb-scented sauce just worked. My kids actually asked for seconds, which never happens with weeknight dinners. Now it is my go-to when I want something that feels special but does not take forever.
Last spring, my neighbor dropped by unexpectedly while I had this bubbling away on the stove. She stayed for dinner and said it reminded her of the chicken and noodles her grandmother used to make. There is something about that combination of tender chicken, sweet peas, and Parmesan that just feels like home, no matter whose home you grew up in.
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Ingredients
- Cooked shredded chicken: Rotisserie chicken is perfect here, but any leftover chicken works beautifully
- Wide egg noodles: These hold onto the sauce better than other pasta shapes and feel more comforting
- Frozen peas: They add sweetness and color without any prep work
- Diced carrots: Fresh carrots give better texture than frozen, taking about the same time to cook
- Yellow onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
- Garlic: Minced fresh garlic adds that aromatic base that makes everything taste better
- Unsalted butter: The foundation for your sauce, giving it richness and depth
- All-purpose flour: This thickens the sauce into something velvety and coating
- Chicken broth: Low-sodium lets you control the salt level while building flavor
- Whole milk or half-and-half: Creates that creamy texture without being too heavy
- Grated Parmesan cheese: Adds a salty, nutty depth that rounds out the sauce
- Dried thyme: Brings an earthy, spring-like flavor that pairs perfectly with chicken
- Salt and black pepper: Essential for bringing all the flavors together
- Fresh parsley: A bright finish that makes the dish look as good as it tastes
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Instructions
- Get your noodles going:
- Cook the egg noodles according to package directions until al dente, then drain and set them aside while you make everything else
- Start your flavor base:
- Melt the butter in a large skillet over medium heat, then add the onion and carrots, cooking them for about 5 minutes until they start to soften
- Add the garlic:
- Stir in the minced garlic and let it cook for just 30 seconds until you can smell it—do not let it brown or it will turn bitter
- Build your sauce base:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste
- Create the creamy sauce:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, letting it simmer for 3 to 4 minutes until thickened
- Bring it all together:
- Add the peas, shredded chicken, and Parmesan to the sauce, stirring until everything is heated through and the cheese has melted
- Combine and serve:
- Gently fold in the cooked noodles until coated in sauce, cook for another minute or two if needed, then sprinkle with parsley and serve warm
Pin It This recipe became a staple in our house during those chaotic weeknights when everyone is hungry and tired. Something about gathering around a steaming skillet of noodles and chicken just makes the whole evening feel better.
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Make It Your Own
I have learned that this recipe is incredibly forgiving. Sometimes I swap in asparagus or baby spinach for the peas, depending on what I have in the fridge. A squeeze of lemon juice right at the end brightens everything up, especially on rainy days.
Timing Is Everything
The key is having everything prepped before you start cooking, since the sauce comes together quickly. I chop my vegetables and measure out my ingredients while the noodles cook, so I am not scrambling once the heat is on.
Serving Suggestions
This dish is filling enough on its own, but a simple green salad with vinaigrette cuts through the richness nicely. Crusty bread is never a bad idea either, for soaking up any extra sauce.
- Let leftovers sit in the refrigerator overnight—the flavors meld together beautifully
- Reheat gently with a splash of milk to bring back the creamy texture
- The sauce will continue to thicken, so you may need to add more liquid when reheating
Pin It There is something so satisfying about a one-pan meal that actually delivers on comfort. Hope this becomes a weeknight favorite for you too.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh peas work wonderfully and add vibrant color. Add them during the final cooking step to preserve their tender texture. Fresh carrots require a longer cooking time, so consider pre-cooking them or using thin slices.
- → What's the best way to shred chicken for this dish?
Rotisserie chicken is the quickest option—simply pull the meat from the bones. Alternatively, poach chicken breasts in broth for 12-15 minutes, cool slightly, then shred with two forks. This method keeps your dish extra flavorful.
- → How do I prevent the sauce from becoming too thick?
The key is whisking the milk in slowly after adding the flour roux. Cook the sauce gently—avoid high heat, which can cause lumps. If thickening occurs, whisk in additional broth or milk one tablespoon at a time.
- → Can I make this dairy-free?
Yes. Replace butter with olive oil, substitute plant-based milk for dairy milk, skip the Parmesan, and use cornstarch slurry instead of flour roux for thickening. The dish remains creamy and satisfying with these adjustments.
- → What spring vegetables work well as substitutes?
Asparagus, baby spinach, green beans, and snap peas are excellent choices. Add delicate vegetables like spinach in the final minutes to preserve their texture. Heartier vegetables like asparagus benefit from cooking earlier with the aromatics.
- → How should I store leftovers?
Transfer cooled portions to airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to restore creaminess. This prevents the sauce from tightening as it reheats.
