Description
This Spring Chicken Noodle Skillet is a comforting and hearty one-pan meal featuring tender shredded chicken, wide egg noodles, vibrant spring vegetables, and a creamy Parmesan sauce. Ready in just 35 minutes, it combines savory sautéed onions, carrots, and peas with a velvety homemade roux-based sauce infused with thyme and garlic. Perfect for a quick weeknight dinner that’s both filling and full of flavor.
Ingredients
Scale
Protein & Dairy
- 2 cups cooked, shredded chicken
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- 1/2 cup whole milk or half-and-half
Pasta & Grains
- 8 oz wide egg noodles
Vegetables
- 1 cup frozen peas
- 1 cup diced carrots
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Pantry Staples & Herbs
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Noodles: Cook the egg noodles according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Aromatic Vegetables: Heat a large skillet over medium heat and melt the butter. Add the finely chopped onion and diced carrots, then sauté for 4 to 5 minutes until the vegetables are softened but not browned.
- Bloom the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Create the Roux: Sprinkle the all-purpose flour evenly over the vegetables and garlic. Cook while stirring continuously for 1 minute to cook out the raw flour taste and form a roux.
- Build the Sauce: Slowly whisk in the low-sodium chicken broth and milk or half-and-half, ensuring no lumps form. Add the dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer, and cook for 3 to 4 minutes, stirring occasionally until the sauce thickens to a creamy consistency.
- Incorporate Proteins and Cheese: Add the frozen peas, shredded chicken, and grated Parmesan cheese to the sauce. Stir well to combine and heat through for approximately 2 minutes until everything is warm and the cheese melts into the sauce.
- Combine with Noodles: Gently fold the cooked noodles into the skillet with the sauce, stirring carefully so the noodles are evenly coated. Continue cooking for another 1 to 2 minutes to meld the flavors together, then remove from heat.
- Finish and Serve: Sprinkle the chopped fresh parsley over the skillet for a bright, fresh garnish. Serve the dish warm for a delicious and satisfying meal.
Notes
- For a lighter version, substitute whole milk with low-fat milk and use less butter if desired.
- Fresh vegetables can be used instead of frozen peas for added texture; just blanch peas briefly before adding.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of milk if the sauce thickens too much.
- To make this dish gluten free, use gluten-free noodles and substitute the all-purpose flour with gluten-free flour or cornstarch.
