Pin It The first time I made this skillet, it was one of those Tuesday nights where the refrigerator felt impossibly empty. I found a rotisserie chicken, half a bag of egg noodles, and some frozen peas staring back at me. Twenty minutes later, my husband was already asking when we could have it again. Now it is the meal I turn to when I want something that feels like a hug without spending hours at the stove.
Last spring, my neighbor Sarah came over with her two kids after soccer practice got rained out. I threw this together while they dried off by the fire, and watching the four of them go back for seconds was better than any compliment. There is something about the combination of tender noodles and sweet vegetables that makes everyone feel at home.
Ingredients
- Cooked shredded chicken: Rotisserie chicken saves so much time, but poached breasts work beautifully if you prefer to cook it yourself
- Wide egg noodles: These hold onto the creamy sauce better than spaghetti, but fettuccine makes a decent substitute
- Frozen peas: They add sweetness and require zero prep work
- Diced carrots: Fresh carrots bring more flavor than canned, and they cook down to perfectly tender in the sauce
- Yellow onion: Finely chopped so it almost disappears into the sauce
- Garlic: Minced fresh adds more depth than garlic powder ever could
- Unsalted butter: The base for our roux, giving the sauce its rich foundation
- All-purpose flour: This thickens everything into that velvety texture you want
- Low-sodium chicken broth: Lets you control the salt level while building flavor
- Whole milk or half-and-half: The creaminess factor without becoming too heavy
- Grated Parmesan cheese: Adds that savory umami note that makes the sauce taste complete
- Dried thyme: Brings a subtle earthiness that pairs perfectly with chicken
- Salt and black pepper: Adjust these at the end since broth brands vary so much
- Fresh parsley: Optional, but it adds such a lovely bright finish
Instructions
- Get your noodles going:
- Cook the egg noodles according to the package directions until they are just al dente, then drain them well
- Build your flavor base:
- Melt the butter in a large skillet over medium heat, then add your onion and carrots, sautéing for about 5 minutes until they soften
- Add the aromatic:
- Stir in the garlic and let it cook for just 30 seconds until you can smell it, being careful not to burn it
- Make your roux:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out that raw flour taste
- Create the sauce:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, letting everything simmer for 3 to 4 minutes until thickened
- Bring it all together:
- Add the peas, shredded chicken, and Parmesan, stirring until the cheese melts and everything is heated through
- Combine and serve:
- Gently fold in the cooked noodles until everything is coated in that creamy sauce, then top with parsley and serve warm
Pin It This recipe became my go-to when my sister had her third baby and I was dropping off dinner for weeks. Something about a one-pan meal that actually tastes like you spent hours on it feels like such a gift during those exhausting newborn days.
Making It Your Own
I have learned that spring vegetables are incredibly flexible here. Asparagus cut into small pieces works beautifully, and baby spinach wilts right in at the end for some extra greens.
Perfecting The Sauce
The secret is whisking constantly when you add the liquid to prevent lumps. I once got distracted checking my phone and ended up with a clumpy mess, so now I put my phone in another room.
Make-Ahead Magic
This actually reheats better than most pasta dishes because the noodles absorb more flavor overnight. I often double the recipe just to have leftovers for lunch the next day.
- Store in an airtight container for up to 4 days
- Add a splash of milk when reheating to loosen the sauce
- The flavors develop even more if you let it sit before serving
Pin It Some meals are just meant to be simple, and this one reminds me that comfort food does not need to be complicated.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh peas work beautifully. Shell fresh peas and add them in step 6 with the chicken, allowing an extra minute for them to warm through. Fresh carrots should be diced small and cooked slightly longer in step 2 to ensure tenderness.
- → What type of chicken works best?
Rotisserie chicken is the most convenient option and adds wonderful flavor. Alternatively, poach chicken breasts in broth for about 15 minutes, then shred. Avoid overcooked chicken as it can become stringy when mixed into the creamy sauce.
- → How can I make this sauce lighter?
Substitute half-and-half with low-fat Greek yogurt or use all milk instead of the dairy combination. You can also reduce the butter to 1 tablespoon and use cornstarch instead of flour as a thickening agent for a silkier texture.
- → Can I prepare this ahead of time?
Cook the noodles and make the sauce separately, storing them in airtight containers for up to 3 days. When ready to serve, gently reheat both components separately, then combine and warm through. This prevents the noodles from absorbing excess sauce during storage.
- → What spring vegetables pair well with this dish?
Asparagus, baby spinach, snap peas, and green beans all complement the creamy sauce beautifully. Cut harder vegetables into bite-sized pieces and adjust cooking time accordingly. Add delicate greens like spinach in the final minute to preserve their texture.
- → Is there a non-dairy alternative for this skillet?
Use coconut milk or cashew cream as dairy substitutes. Replace butter with olive oil and use nutritional yeast instead of Parmesan for a similar umami flavor. The cooking method remains the same, though the final taste profile will be distinctly different.