Pin It My daughter came home from school one April afternoon asking if dinner could taste like spring. I laughed, then realized she meant something light and green after months of heavy stews. That evening, I pulled together what I had: leftover chicken, a bag of egg noodles, and some bright peas and carrots. The skillet bubbled with a creamy sauce that felt comforting but not heavy, and she declared it perfect spring food.
I started making this when I needed something faster than soup but just as comforting. One night, my husband wandered into the kitchen drawn by the smell of butter and garlic, and he stood by the stove asking questions until I handed him a spoon to taste. He ended up stirring the sauce while I chopped parsley, and it became one of those unplanned cooking moments that felt easy and warm.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my shortcut here, but any poached or roasted chicken works beautifully and keeps the dish weeknight friendly.
- Wide egg noodles: Their soft, tender texture soaks up the creamy sauce perfectly, and they cook quickly enough to keep the whole meal under 40 minutes.
- Frozen peas: I always keep a bag in the freezer because they add a pop of sweetness and bright green color without any prep work.
- Diced carrots: Fresh carrots bring a slight crunch and natural sweetness that balances the richness of the sauce.
- Yellow onion: Finely chopped onion forms the aromatic base and adds a mellow, sweet depth once softened in butter.
- Garlic: Just two cloves minced release enough fragrance to make the whole kitchen smell inviting.
- Unsalted butter: It creates a silky base for the roux and lets you control the salt level in the final dish.
- All-purpose flour: This thickens the sauce into a light, creamy coating without making it gummy or heavy.
- Low-sodium chicken broth: It builds flavor in the sauce while giving you control over seasoning, especially if you are using rotissary chicken that may already be salted.
- Whole milk or half-and-half: Either works, though half-and-half makes the sauce a bit richer and creamier.
- Grated Parmesan cheese: It melts into the sauce and adds a savory, nutty finish that ties everything together.
- Dried thyme: A little thyme gives the dish an herby, springtime note without overpowering the other flavors.
- Black pepper and salt: Simple seasonings that let the vegetables and chicken shine through.
- Fresh parsley: Optional, but a sprinkle at the end adds color and a fresh, grassy brightness.
Instructions
- Boil the noodles:
- Cook the egg noodles in salted water until al dente, then drain them well so they do not water down your sauce. I usually start these first so they are ready when the skillet is done.
- Soften the vegetables:
- Melt butter in a large skillet over medium heat, then add the onion and carrots, stirring occasionally until they soften and the onion turns translucent. This takes about 4 to 5 minutes and fills the kitchen with a sweet, buttery smell.
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds, letting it release its fragrance without burning.
- Make the roux:
- Sprinkle the flour over the vegetables and stir constantly for about a minute until it coats everything and smells slightly toasted. This step thickens the sauce and removes any raw flour taste.
- Build the sauce:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper, stirring until smooth. Let it simmer gently for 3 to 4 minutes, whisking occasionally, until the sauce starts to thicken and cling to the spoon.
- Stir in peas, chicken, and cheese:
- Add the frozen peas, shredded chicken, and Parmesan, stirring until everything is heated through and the cheese melts into the sauce. This takes about 2 minutes and turns the skillet into a creamy, cohesive dish.
- Fold in the noodles:
- Gently toss the cooked noodles into the skillet, coating them evenly in the sauce. If it looks too thick, you can add a splash of broth or pasta water to loosen it up.
- Finish and serve:
- Remove from heat, sprinkle with fresh parsley if you like, and serve warm straight from the skillet.
Pin It One evening, I made this for a neighbor who had just had a baby, and she texted me later saying it was the first meal she actually sat down to enjoy in days. That is when I realized this dish is not just easy, it is the kind of food that feels like care without any fuss.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The noodles soak up some sauce as they sit, so when you reheat, add a splash of milk or broth and warm gently on the stovetop or in the microwave, stirring halfway through. I have reheated this in a skillet over low heat with a little extra butter, and it tastes just as good as the first night.
Swaps and Variations
If you want to make this feel even more like spring, swap in blanched asparagus tips or a handful of baby spinach in place of some of the peas. I have also used leftover turkey instead of chicken after the holidays, and it worked perfectly. For a lighter version, you can use all milk instead of half-and-half, though the sauce will be a touch thinner.
Serving Suggestions
This skillet is hearty enough to serve on its own, but I like to set out a simple green salad with lemon vinaigrette and some crusty bread for soaking up extra sauce. On cooler spring evenings, a light white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy, herby flavors.
- Serve with a side of roasted asparagus or steamed green beans for extra vegetables.
- Add a squeeze of fresh lemon juice over each serving for a bright, tangy finish.
- Sprinkle extra Parmesan and cracked black pepper on top just before serving for a restaurant touch.
Pin It This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually look forward to. I hope it brings a little springtime warmth to your table, no matter the season.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh peas work wonderfully. Add them during the final 2-3 minutes of cooking so they stay tender-crisp. Fresh snap peas or sugar snap peas make excellent springtime additions.
- → What can I substitute for the cream sauce?
For a lighter version, use more chicken broth and less milk, or substitute with Greek yogurt stirred in at the end. You can also try cream of chicken soup for added flavor depth.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if the sauce has thickened. Avoid high heat to prevent the noodles from becoming mushy.
- → What vegetables work best as substitutes?
Asparagus, baby spinach, bell peppers, and green beans are excellent springtime options. Add firmer vegetables early and tender greens near the end to maintain proper texture.
- → Can I make this dish ahead of time?
Prepare components separately: cook noodles, make the sauce, and shred chicken. Combine just before serving for best texture. Store components separately and assemble when ready to eat.