Pin It The first time I made this skillet was on a rainy Tuesday when I needed something that felt like a hug but did not require hours of standing at the stove. The way the creamy sauce clings to each noodle reminds me of the chicken and dumplings my grandmother used to make, but this comes together in a fraction of the time. My daughter actually asked for seconds, which rarely happens with anything involving visible vegetables.
I served this to my book club last month when we were short on time but wanted something comforting. Everyone kept asking what made the sauce so special, and honestly it is just the simple combination of fresh thyme and good Parmesan melted into the broth.
Ingredients
- 2 cups cooked shredded chicken: Rotisserie chicken works perfectly here, saving you time while adding great flavor to the dish
- 8 oz wide egg noodles: These hold the creamy sauce better than regular pasta and feel more comforting
- 1 cup frozen peas: They add sweetness and pop of color without any prep work needed
- 1 cup diced carrots: Fresh carrots bring natural sweetness and texture that complement the creamy sauce
- 1 small yellow onion: Finely chopped so it melts into the sauce as it cooks
- 2 cloves garlic: Minced fresh garlic adds the aromatic base that makes the sauce taste homemade
- 2 tablespoons unsalted butter: Creates the rich base for the roux that thickens the sauce
- 2 tablespoons all-purpose flour: Essential for thickening the broth into a creamy consistency
- 2 cups low-sodium chicken broth: Forms the base of the sauce while keeping sodium in check
- 1/2 cup whole milk or half-and-half: Adds the creamy richness without making the sauce too heavy
- 1/4 cup grated Parmesan cheese: Deepens the savory flavor and adds umami to the finished dish
- 1/2 teaspoon dried thyme: Brings subtle herbaceous notes that pair perfectly with chicken
- 1/4 teaspoon black pepper: Adds just enough warmth to balance the creamy elements
- 1/2 teaspoon salt: Enhances all the flavors but start with less and adjust to your taste
- 2 tablespoons fresh parsley: Sprinkled on top for fresh color and mild herb flavor
Instructions
- Cook the noodles:
- Boil the egg noodles according to package directions until just tender, then drain them well so the sauce does not become watery later.
- Start the aromatics:
- Melt the butter in a large skillet over medium heat, then add the onion and carrots, cooking until they soften and smell sweet.
- Add the garlic:
- Stir in the minced garlic and let it cook for just half a minute until fragrant, being careful not to let it brown.
- Build the roux:
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Create the sauce:
- Slowly pour in the chicken broth while whisking to prevent lumps, then add the milk, thyme, salt, and pepper.
- Thicken it up:
- Let the sauce simmer gently for a few minutes, stirring often, until it coats the back of a spoon.
- Add the proteins and veggies:
- Stir in the peas, shredded chicken, and Parmesan cheese until everything is heated through and the cheese melts.
- Combine and serve:
- Fold the cooked noodles into the skillet and toss until every strand is coated in sauce, then sprinkle with parsley.
Pin It This has become our go-to when someone in the house is feeling under the weather. Something about the warm noodles and gentle broth just makes everything feel better.
Make It Your Own
The beauty of this skillet is how easily it adapts to whatever you have in the freezer or fridge. I have swapped in asparagus tips and baby spinach when peas were not available, and both versions were delicious.
Getting The Sauce Right
Whisking the broth in slowly prevents any flour lumps from forming in your sauce. If you do end up with a few lumps, just give it a quick whirl with an immersion blender before adding the chicken back in.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness of the creamy noodles. Crusty bread is never a bad idea either.
- Let the skillet rest for 5 minutes before serving so the sauce sets slightly
- Leftovers reheat beautifully with a splash of milk to loosen the sauce
- This freezes well for up to 2 months if you want to meal prep portions
Pin It There is something so satisfying about a one-pan meal that tastes like it took all day but actually comes together in under an hour.
Recipe Questions & Answers
- → Can I use fresh chicken instead of rotisserie?
Yes, absolutely. Poach or pan-sear chicken breasts until cooked through (165°F internal temperature), then shred. This gives you control over seasoning and texture while maintaining the same cooking time.
- → What vegetables can I substitute in this skillet?
Spring vegetables work beautifully. Try asparagus, baby spinach, fresh snap peas, or zucchini. Add heartier vegetables like broccoli or green beans a minute earlier so they soften properly. Keep quantities similar to maintain sauce consistency.
- → How do I prevent the sauce from becoming too thick?
The key is using low-sodium broth and adding milk gradually while whisking. If the sauce thickens too much during cooking, thin it with additional broth or milk, a splash at a time. The noodles will absorb liquid, so aim for a slightly loose consistency initially.
- → Can this be made ahead or reheated?
Yes, store leftovers in an airtight container for up to three days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore creaminess. Avoid high heat, which can curdle the milk.
- → What adjustments work for dietary restrictions?
For dairy-free, use plant-based butter and milk alternatives like oat or cashew milk. Substitute gluten-free flour and noodles for a gluten-free version. For lower-fat options, reduce butter to one tablespoon and use fat-free broth and milk.
- → Why is my sauce lumpy?
Lumps typically form when flour isn't fully incorporated before adding liquid. Always cook the flour roux for one minute after stirring, then whisk broth in slowly while stirring constantly. Whisk in milk gradually to ensure a smooth, silky sauce.