Save The first time I made this skillet, it was one of those Tuesdays where everyone arrived home hungry and slightly cranky. I wanted something faster than a casserole but more comforting than a basic stir-fry. This dish came together in the time it took to set the table, and suddenly the kitchen filled with the smell of thyme and butter. My daughter took one bite and declared it better than the chicken noodle soup she usually requests.
Last spring, my neighbor dropped by unexpectedly when this was simmering on the stove. She stayed for dinner and later confessed that she usually hates cream-based pasta dishes, but this one won her over completely. Now she asks for the recipe every time pea season rolls around.
Ingredients
- 2 cups cooked shredded chicken: Rotisserie chicken works perfectly here and saves so much time on busy weeknights
- 8 oz wide egg noodles: These hold onto the creamy sauce better than spaghetti and feel more substantial
- 1 cup frozen peas: They add pops of sweetness that balance the savory elements perfectly
- 1 cup diced carrots: Fresh carrots bring more texture than frozen and taste naturally sweeter
- 1 small yellow onion, finely chopped: The foundation of flavor that melts into the sauce beautifully
- 2 cloves garlic, minced: Add this right before the flour to prevent burning and build layers of aroma
- 2 tablespoons unsalted butter: Creates the roux base and gives the sauce that velvety finish
- 2 tablespoons all-purpose flour: This thickens the broth just enough without becoming heavy or pasty
- 2 cups low-sodium chicken broth: Starting with low-sodium lets you control the seasoning completely
- 1/2 cup whole milk or half-and-half: The secret to a creamy sauce that still feels light and fresh
- 1/4 cup grated Parmesan cheese: Adds a salty depth that makes the dish feel more special
- 1/2 teaspoon dried thyme: This herb pairs perfectly with chicken and brings in spring vibes
- 1/4 teaspoon black pepper: Freshly cracked gives the best warming kick
- 1/2 teaspoon salt: Adjust this at the end since the Parmesan and chicken broth add saltiness
- 2 tablespoons fresh parsley, chopped: A bright finishing touch that makes the colors pop
Instructions
- Get your noodles ready:
- Cook the egg noodles according to package directions until al dente, then drain them well and set them aside while you make the sauce
- Build the flavor base:
- Melt the butter in a large skillet over medium heat, then add the onion and carrots, sautéing them for about 5 minutes until they soften and smell fragrant
- Add the aromatic layer:
- Stir in the garlic and let it cook for just 30 seconds until you can smell it, being careful not to let it brown or turn bitter
- Create the roux:
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 minute to cook out the raw flour taste
- Make the creamy sauce:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, letting everything simmer for 4 minutes until the sauce thickens enough to coat the back of a spoon
- Bring it all together:
- Add the peas, shredded chicken, and Parmesan to the skillet, stirring until the cheese melts and everything is heated through
- Combine with noodles:
- Gently fold in the cooked noodles until every strand is coated in sauce, letting everything cook together for 1 to 2 minutes more
- Finish and serve:
- Sprinkle with fresh parsley if you like, then serve immediately while the sauce is still glossy and hot
Save This recipe has become my go-to when friends need a meal delivered after having a baby or recovering from surgery. It travels well, reheats beautifully, and tastes like something from a proper restaurant kitchen.
Making It Your Own
Once you have the basic technique down, this skillet becomes a canvas for whatever vegetables are in season or languishing in your crisper drawer.
Vegetable Swaps That Work
Asparagus, baby spinach, or even diced zucchini can replace the peas and carrots depending on what you have on hand.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the creaminess perfectly, and crusty bread never hurts for soaking up any extra sauce.
- Leftovers keep well in the refrigerator for up to three days
- The sauce actually tastes better the next day as flavors meld
- Add a splash more milk when reheating to bring back the creamy texture
Save There is something deeply satisfying about a meal that comes together this quickly but still feels special enough for Sunday dinner.
Recipe FAQs
- → Can I use fresh chicken instead of rotisserie?
Yes, absolutely. Poach boneless chicken breasts in simmering broth for 12–15 minutes until cooked through, then shred. This also adds flavor to your cooking liquid, which you can use as part of the sauce.
- → What type of egg noodles work best?
Wide egg noodles are ideal because they hold the creamy sauce better than thin varieties. Look for fresh or dried wide noodles at your grocery store; both work equally well.
- → How do I prevent the sauce from becoming too thick?
Add the broth and milk gradually while whisking to avoid lumps. If the sauce thickens too much while cooking, whisk in a splash of extra broth or milk. The sauce should coat the noodles without being gluey.
- → What vegetables can I substitute for peas and carrots?
Spring vegetables like asparagus, baby spinach, snap peas, or zucchini work beautifully. Add harder vegetables like asparagus during step 2 with carrots; add delicate greens during step 6 with the chicken for minimal cooking.
- → Can this be made ahead or reheated?
Yes, store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or broth to loosen the sauce back to the desired consistency.
- → How do I make this dairy-free?
Replace butter with olive oil, use unsweetened oat or cashew milk instead of dairy milk, and omit Parmesan or use a dairy-free alternative. The dish will be slightly less creamy but still delicious and comforting.