Spring Chicken Noodle Skillet

The first time I made this skillet was on a rainy Tuesday when I needed something that felt like comfort but didnt require hours at the stove. My daughter had just come home from school grumpy about a math test, and the way her face lit up when she smelled that buttery, garlicky sauce made it an instant regular in our rotation. Theres something about the way the noodles soak up that creamy broth that turns a simple dinner into something worth gathering around.

Last spring, my neighbor Sarah dropped by unexpectedly while I had this bubbling away on the stove. She ended up staying for dinner and texted me the next day asking for the recipe, which is basically my highest compliment. Now whenever she sees fresh peas at the farmers market, she sends me a knowing photo.

Ingredients

• 2 cups cooked, shredded chicken: Rotisserie chicken works perfectly here, but leftover roasted chicken has even more flavor if you have it
• 8 oz wide egg noodles: These hold onto the sauce better than spaghetti, and the slight egg flavor pairs beautifully with the thyme
• 1 cup frozen peas: They add a burst of sweetness and vibrant color that makes the whole dish feel fresher
• 1 cup diced carrots: Fresh carrots have better texture, but if youre in a hurry, frozen work too
• 1 small yellow onion, finely chopped: The onion creates a sweet, aromatic base that makes the sauce taste like its been simmering all day
• 2 cloves garlic, minced: Dont skip this, it adds that irresistible aroma that makes everyone wander into the kitchen
• 2 tablespoons unsalted butter: This creates the roux foundation for the sauce and adds richness without overwhelming the dish
• 2 tablespoons all-purpose flour: The key to getting that perfectly silky sauce that coats every noodle
• 2 cups low-sodium chicken broth: Low-sodium is crucial here since the sauce reduces and concentrates the salt
• 1/2 cup whole milk or half-and-half: Just enough creaminess without making the sauce too heavy
• 1/4 cup grated Parmesan cheese: Adds a nutty, savory depth that makes everything taste more cohesive
• 1/2 teaspoon dried thyme: This subtle herb ties everything together and gives it that springtime feeling
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1/2 teaspoon salt: Start with less and add more at the end if needed
• 2 tablespoons fresh parsley, chopped: This bright garnish makes the dish look beautiful and adds a fresh finish

Instructions

Get your noodles going:

Cook the egg noodles according to package directions until al dente, drain them, and set them aside

Build your flavor base:

Melt the butter in a large skillet over medium heat, add the onion and carrots, and sauté for 4 to 5 minutes until they soften and start to smell sweet

Add the aromatic:

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

Create the sauce foundation:

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

Make it saucy:

Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, bring to a gentle simmer, and cook for 3 to 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 cheese, stir everything together, and let it heat through for about 2 minutes

Finish with the noodles:

Gently fold in the cooked noodles until everything is evenly coated in sauce, cook for 1 to 2 more minutes if needed, then remove from heat

Serve it up:

Sprinkle with fresh parsley if you like and serve while steaming hot

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My husband typically goes back for seconds, but the real victory was the time my teenage son actually said this was better than the boxed version he loves. That felt like winning the lottery.

Making It Your Own

Ive discovered that swapping half the chicken broth for vegetable broth gives the sauce a slightly sweeter, more springlike quality that pairs beautifully with the peas. Sometimes I add a handful of baby spinach in the last minute just to wilt it into the noodles.

Timing Is Everything

The trickiest part is getting the sauce consistency right, and I learned the hard way that adding the noodles too early makes them soak up all the liquid before serving. Now I time everything so the noodles finish just as the sauce reaches perfect thickness.

Serving Ideas

A simple green salad with lemon vinaigrette cuts through the creaminess perfectly. I also love serving crusty bread on the side to sop up any extra sauce.

• A light white wine like Pinot Grigio complements the creamy sauce
• Roasted asparagus on the side makes it feel extra special
• Lemon wedges at the table let everyone brighten their own portion

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Hope this becomes one of those recipes you turn to when you need something comforting but dont want to spend all night cooking.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen peas and carrots?

Yes, fresh vegetables work beautifully. Use diced fresh carrots (add 2 extra minutes to cooking time for tenderness) and fresh peas. Other spring vegetables like asparagus, green beans, or baby spinach are excellent substitutes that add seasonal flavor.

→ What type of chicken works best for this dish?

Rotisserie chicken is the most convenient option and saves significant prep time. Alternatively, use poached or grilled chicken breast that you've shredded yourself. For the most tender results, avoid overcooked chicken that can become dry when reheated.

→ How do I prevent the sauce from becoming lumpy?

Whisk the flour into melted butter for 1 minute before adding liquids—this creates a smooth roux. When adding broth and milk, whisk slowly and continuously to incorporate evenly. If lumps form, strain the sauce through a fine-mesh sieve before adding the final ingredients.

→ Can this be made ahead or reheated?

Yes, this skillet is excellent for meal prep. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened. Avoid microwaving, which can make the sauce separate.

→ What are good seasoning variations to try?

Beyond thyme, try tarragon, dill, or Italian seasoning for different flavor profiles. A squeeze of fresh lemon juice brightens the dish, while a pinch of nutmeg adds subtle warmth. Fresh parsley or chives sprinkled on top provide herbal notes that complement the creamy sauce beautifully.

→ Is this dish suitable for dietary restrictions?

This contains egg noodles, milk, butter, and wheat flour, making it unsuitable for those with gluten or dairy allergies. Substitute gluten-free pasta and dairy-free butter and milk alternatives for modified versions. Always verify ingredient labels for cross-contamination risks.