Spring Chicken Noodle Skillet

The first time I made this skillet, it was a complete accident born from needing to use up a rotisserie chicken and a half-empty bag of egg noodles. My kitchen smelled like butter and thyme within minutes, and suddenly what could have been leftovers became something my husband actually asked for by name the following week.

Last spring, my sister came over for a casual dinner and we ended up eating this straight from the skillet while standing at the counter. She kept asking what I did differently to make it taste so homey, and honestly, I think it was just that I let the carrots soften completely in the butter instead of rushing them.

Ingredients

• 2 cups cooked, shredded chicken: Rotisserie chicken saves so much time, but I have also used leftover poached breast and it works beautifully
• 8 oz wide egg noodles: The wide shape really holds onto the sauce, and they cook up tender without turning mushy
• 1 cup frozen peas: These need zero prep work and add such a sweet pop against the savory sauce
• 1 cup diced carrots: Fresh carrots give better texture than frozen, and dicing them small helps them cook evenly
• 1 small yellow onion, finely chopped: A yellow onion has just the right sweetness, and taking the time to chop it finely pays off
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, and 30 seconds in the pan releases all its aromatic oils
• 2 tablespoons unsalted butter: Butter creates the base for our roux and adds a richness you just cannot get from oil alone
• 2 tablespoons all-purpose flour: This is what thickens our sauce into something velvety and comforting
• 2 cups low-sodium chicken broth: Low sodium is crucial because we will be seasoning further, and it prevents the dish from becoming too salty
• 1/2 cup whole milk or half-and-half: Half-and-half gives a richer sauce, but whole milk works perfectly if that is what you have
• 1/4 cup grated Parmesan cheese: Freshly grated melts better and adds a subtle nutty depth
• 1/2 teaspoon dried thyme: Thyme pairs so beautifully with chicken and cream, and a little goes a long way
• 1/4 teaspoon black pepper: Freshly cracked pepper adds a gentle warmth that complements the sauce
• 1/2 teaspoon salt: Start with half a teaspoon and taste at the end, especially if using a salted rotisserie chicken
• 2 tablespoons fresh parsley, chopped: This adds a bright finish and makes everything look fresh and inviting

Instructions

Get your noodles going first:

Cook the egg noodles according to the package directions until they are just al dente, then drain them well and set them aside.

Build your flavor foundation:

Melt the butter in a large skillet over medium heat, then add the onion and carrots and sauté them for about 5 minutes until they are completely softened.

Add the aromatic punch:

Stir in the minced garlic and cook for just 30 seconds until it becomes fragrant, being careful not to let it brown.

Create your sauce base:

Sprinkle the flour evenly over the vegetables and stir constantly for 1 full minute to cook out the raw flour taste.

Bring it all together:

Whisk in the chicken broth and milk gradually, then add the thyme, salt, and pepper and let it simmer for 3 to 4 minutes until slightly thickened.

Add the heart of the dish:

Stir in the peas, shredded chicken, and Parmesan cheese and let everything heat through for about 2 minutes.

Combine and serve:

Gently fold in the cooked noodles until everything is coated in that creamy sauce and remove from heat.

Finish with freshness:

Sprinkle with fresh parsley if you like and serve warm while it is still at its creamiest.

Save

This recipe has become my go-to when friends need a meal delivered after having a baby or during a tough week. It travels so well and somehow manages to taste even better reheated the next day.

Making It Ahead

I have learned that you can prepare everything except the noodles up to two days in advance. Store the sauce and chicken mixture separately in the fridge, then recombine when you are ready to serve with freshly cooked noodles.

Spring Vegetable Swaps

Asparagus cut into 1-inch pieces works beautifully here, just add it during the last 3 minutes of cooking so it stays tender-crisp. Baby spinach is another lovely option, stirred in at the very end until just wilted.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the creaminess perfectly. Crusty bread is never a bad idea for soaking up any extra sauce.

• A glass of crisp white wine like Sauvignon Blanc pairs wonderfully
• Lemon wedges on the side let everyone brighten their own portion
• Extra Parmesan at the table is always appreciated

Save

There is something so comforting about a dish that comes together this quickly yet feels like it simmered all afternoon. I hope this finds its way into your regular rotation.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the sauce and cook the noodles up to a day in advance. Store them separately in the refrigerator, then combine and gently reheat on the stovetet, adding a splash of milk or broth to loosen the sauce if needed.

→ What other vegetables work well in this skillet?

Beyond peas and carrots, try asparagus pieces, baby spinach, diced bell peppers, or zucchini. Add delicate vegetables like spinach in the last 2 minutes of cooking to preserve their texture and vibrant color.

→ Can I use a different type of pasta?

Absolutely. Rotini, penne, fusilli, or even small shells work beautifully. The sauce clings nicely to pasta with nooks and crannies, and the dish will still be delicious with your family's preferred shape.

→ How do I store leftovers?

Cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a little broth or milk to restore the creamy consistency.

→ Can I make this gluten-free?

Yes. Use gluten-free egg noodles or your favorite gluten-free pasta alternative, and replace the all-purpose flour with a 1:1 gluten-free flour blend. Double-check that your chicken broth and other seasonings are certified gluten-free.

→ What's the best way to shred the chicken?

A rotisserie chicken is incredibly convenient—simply remove the skin and shred the meat with two forks or your fingers. If poaching chicken breasts, let them cool slightly before shredding, as warm chicken pulls apart more easily and stays tender.