Spring Chicken Noodle Skillet

The first time I made this skillet was one of those Tuesday nights when everything felt overwhelming, and I needed something that felt like a hug but didn't require three hours of my attention. The way the sauce came together so quickly felt like magic, and my husband actually said 'this tastes like something from a restaurant' which is basically the highest compliment he gives. Now it's become that recipe I make when friends come over with new babies or when someone just needs a good meal.

Last spring my neighbor brought over some fresh peas from her garden and I improvised this dish on the spot. Her kids, who usually pick out anything green, ended up asking for seconds. That's when I knew this recipe was a keeper worth writing down properly.

Ingredients

• 2 cups cooked shredded chicken: Rotisserie chicken works beautifully here and saves so much time, but leftover roasted chicken has even more flavor
• 8 oz wide egg noodles: The wide noodles really hold onto the sauce better than thin ones, giving you more creamy goodness in every bite
• 1 cup frozen peas: These add the perfect pop of sweetness and color that makes this feel like spring
• 1 cup diced carrots: Fresh carrots give better texture and flavor than frozen, taking about the same time to cook
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than having chunks of onion in every bite
• 2 cloves garlic: Minced fresh garlic adds that aromatic base that makes the whole kitchen smell amazing
• 2 tablespoons unsalted butter: This creates the roux base for your sauce and adds that rich flavor we all love
• 2 tablespoons all-purpose flour: This thickens your sauce into that perfect creamy consistency
• 2 cups low-sodium chicken broth: Using low-sodium lets you control the salt level better than regular broth
• 1/2 cup whole milk or half-and-half: This adds the creaminess that makes this comfort food at its finest
• 1/4 cup grated Parmesan cheese: Adds that savory umami flavor that ties everything together beautifully
• 1/2 teaspoon dried thyme: This herb pairs perfectly with chicken and adds that classic comfort food flavor
• 1/4 teaspoon black pepper: Freshly ground gives you the best flavor here
• 1/2 teaspoon salt: Adjust this based on whether your chicken was already seasoned
• 2 tablespoons fresh parsley: Optional but adds such a nice fresh finish and makes it look beautiful

Instructions

Cook the noodles perfectly:

Cook your egg noodles according to the package directions until they're al dente, then drain them well and set them aside. Don't overcook them now since they'll spend a little more time in the sauce later.

Build your flavor foundation:

Melt the butter in a large skillet over medium heat, then add your onion and carrots and sauté for about 4-5 minutes until they've softened and smell wonderful.

Add the garlic:

Stir in your minced garlic and cook for just 30 seconds until it becomes fragrant. Be careful not to burn it or it'll taste bitter.

Create the sauce base:

Sprinkle the flour over your vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and starts building your roux.

Add the liquids and seasonings:

Slowly whisk in the chicken broth and milk, then add your thyme, salt, and pepper. Bring everything to a gentle simmer and let it cook for 3-4 minutes, stirring frequently, until you can see the sauce starting to thicken nicely.

Bring it all together:

Add your peas, shredded chicken, and Parmesan cheese to the skillet. Stir everything together and let it heat through for about 2 minutes until the cheese has melted and everything is warm.

Combine and serve:

Gently fold in your cooked noodles until everything's evenly coated in that creamy sauce. Let it cook for just 1-2 minutes more if needed, then remove from heat, sprinkle with fresh parsley if you're using it, and serve warm.

Save

My daughter now requests this for her birthday dinner every year, and I honestly don't mind because it's become such a comforting part of our family traditions. There's something about watching everyone gather around the table for this simple skillet that feels exactly like home should feel.

Making It Ahead

You can cook the noodles and shred the chicken up to a day in advance, then store them separately in the refrigerator. The sauce also reheats beautifully over low heat with a splash of extra milk to bring it back to that perfect creamy consistency. I've found that assembling everything just before serving keeps the noodles from becoming mushy, which is the only real downside to making this ahead.

Vegetable Variations

While peas and carrots are the classic combination, I've also made this with asparagus pieces in early spring when they're at their peak. Baby spinach works wonderfully too, adding it right at the end so it just wilts into the sauce. The beauty of this recipe is how adaptable it is to whatever vegetables you have on hand or what's in season.

Serving Suggestions

This skillet is substantial enough to stand on its own, but a simple green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread for sopping up that extra sauce is always welcome at our table. For a lighter meal, roasted green beans or steamed broccoli make excellent side dishes that don't compete with the flavors.

• Leftovers reheat beautifully in the microwave with a splash of milk to refresh the sauce
• This freezes well for up to 2 months if you want to meal prep portions for busy weeks
• The flavors actually develop more if you let it sit for about 5 minutes before serving

Save

There's nothing quite like a recipe that can turn a chaotic evening into something nourishing and peaceful. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQ

→ Can I make this ahead of time?

Yes, prepare the dish completely and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of milk or broth to restore creaminess.

→ What type of chicken works best?

Rotisserie chicken offers convenience and flavor. Poached or baked chicken breast also works well. Avoid overly seasoned varieties to keep the sauce balanced.

→ Can I use different vegetables?

Absolutely. Asparagus, baby spinach, or fresh green peas make lovely spring additions. Adjust cooking time accordingly—add quick-cooking vegetables like spinach near the end.

→ Is this freezer-friendly?

The sauce may separate slightly upon freezing. For best results, cool completely before freezing in airtight containers for up to 1 month. Thaw overnight and reheat slowly.

→ How do I prevent the sauce from curdling?

Temper the milk by whisking in a small amount of hot broth first. Keep heat at a gentle simmer—avoid boiling once dairy is added. Stir continuously while incorporating liquids.