Spring Chicken Noodle Skillet

The first time I made this skillet, it was actually a Tuesday night rescue mission. My daughter had a cold and refused to eat anything that looked like dinner, but something about those tender noodles and colorful vegetables won her over. Now it is the recipe I turn to when I need something that feels like a hug but does not take forever to put together.

Last spring my neighbor dropped off some fresh peas from her garden, and this dish became our impromptu Friday dinner. We ate it straight from the skillet while standing around the island, and nobody even bothered to move to the table. Sometimes those messy kitchen moments are exactly what you need.

Ingredients

• Cooked shredded chicken: Rotisserie chicken works beautifully here, and using the breast meat keeps it tender without drying out
• Wide egg noodles: These hold onto the creamy sauce better than other pasta shapes, and their rich flavor complements the chicken perfectly
• Frozen peas: They are sweeter and more consistent than fresh ones, plus they need zero prep work
• Diced carrots: Cut them small so they soften in the same time it takes to build the sauce base
• Yellow onion: Finely chopped so it melts into the sauce rather than leaving chunks in every bite
• Garlic: Mince it fresh because jarred garlic never gives you that same aromatic pop
• Unsalted butter: Starting with unsalted lets you control exactly how salty the final dish becomes
• All-purpose flour: This creates the silky base for your sauce and helps it cling to every noodle
• Low-sodium chicken broth: The lower sodium keeps you in control of the seasoning, especially important with salty Parmesan
• Whole milk or half-and-half: Half-and-half gives a richer sauce, but whole milk keeps it lighter while still creamy
• Grated Parmesan cheese: Freshly grated melts better and tastes brighter than the pre-shredded stuff
• Dried thyme: This brings that gentle herbaceousness that says spring without overwhelming the other flavors
• Fresh parsley: Adds a bright finish that cuts through all that creamy richness

Instructions

Get your noodles going:

Cook the egg noodles according to the package until they are just al dente, then drain them well and set them aside where they will stay warm

Build your flavor base:

Melt the butter in a large skillet over medium heat, then add the onion and carrots and let them soften for about 5 minutes until they smell sweet and golden

Wake up the garlic:

Stir in the minced garlic and let it cook for just 30 seconds until your kitchen smells amazing, but do not let it brown or it will turn bitter

Make your roux:

Sprinkle the flour over the vegetables and stir constantly for one full minute so it loses its raw taste

Create the sauce:

Whisk in the chicken broth and milk gradually so no lumps form, then add the thyme, salt, and pepper and let everything simmer gently until it thickens enough to coat a spoon

Add the good stuff:

Fold in the peas, shredded chicken, and Parmesan, then let everything warm through for a couple of minutes so the flavors become friends

Bring it together:

Gently stir in those cooked noodles until every single one is coated in sauce, then give it one more minute to heat through before serving

Finish it right:

Sprinkle fresh parsley over the top if you are feeling fancy, then serve it while it is still steaming and wonderful

Save

My friend Sarah texted me at midnight last week asking for this recipe because her family kept talking about the dinner I made when they visited last month. There is something about simple comfort food that sticks in people is memories longer than anything fancy I have ever made.

Making It Your Own

Sometimes I toss in a handful of baby spinach at the very end, just until it wilts, because my husband loves how it brightens up the plate. A squeeze of lemon juice right before serving also wakes everything up in ways you would not expect.

Timing Is Everything

I have learned the hard way that you should have everything chopped and measured before you turn on the stove. The sauce thickens fast once it starts simmering, and nobody wants burnt flour while they are scrambling to find the garlic press.

Serving Suggestions

This skillet somehow tastes even better when eaten straight from the pan with good friends and forks. A simple green salad with vinaigrette cuts through the richness perfectly.

• Crusty bread for soaking up every last drop of sauce
• A glass of crisp white wine like Pinot Grigio
• Save some extra Parmesan for the table because everyone will want more

Save

This is the kind of dinner that makes people feel taken care of without you ever mentioning how little effort it actually took.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes, you can use raw chicken. Cube boneless, skinless chicken breasts and cook them in the skillet with the onions and carrots until cooked through before proceeding with the sauce.

→ Can I make this dish ahead of time?

You can prepare the components ahead, but the dish is best served immediately. The sauce thickens upon standing. Reheat gently with a splash of milk or broth to restore creaminess.

→ What other vegetables work well in this skillet?

Asparagus, baby spinach, diced bell peppers, or zucchini would all complement the flavors. Add delicate vegetables like spinach at the end to prevent wilting.

→ Can I use a different type of pasta?

Wide egg noodles work best, but you could substitute with fettuccine, penne, or rotini. Adjust cooking time as needed and reserve some pasta water to loosen the sauce if necessary.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of milk or broth to refresh the sauce.

→ Can I make this dairy-free?

Substitute olive oil for butter, use a dairy-free milk alternative, and omit the Parmesan or use a vegan cheese alternative. Nutritional yeast can add savory flavor.