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This creamy chicken noodle skillet is a family-friendly meal that can be on the table in 30 minutes! The flavors are reminiscent of chicken pot pie, but egg noodles replace the pie crust. There’s plenty of veggies, shredded chicken, and no canned soup in this delicious comfort food dinner!
If you love creamy chicken pasta, be sure to try my healthy chicken alfredo and creamy sun dried tomato chicken pasta!
Why You’ll Love Chicken Noodle Skillet
Comfort food – This easy pasta dinner is like a hug in a bowl. My mom used to make something similar when I was a kid, so I knew I had to recreate it. The combination of egg noodles, carrots, celery, peas, and chicken in a creamy sauce is irresistable! It’s sort of a cross between chicken pot pie and old fashioned creamy chicken noodle soup.
No canned condensed soup – If you aren’t a fan of the overly salty and gelatinous consistency of canned condensed soups, then you’ll appreciate that the sauce for this recipe is homemade, easy, and you only need a few ingredients to make it.
Skillet dinner – Skillet dinners, aka, one pan dinners, are my favorite to make! Who has time to watch multiple pans on the stove? And who wants to wash them all? Not me!
Ingredient Notes
Butter – Butter adds wonderful flavor to the veggies and sauce. You can use olive oil if you prefer.
Carrots, celery, onion – The aromatics. This combination is called a mirepoix.
Flour – Thickens the sauce.
Thyme leaves – Fresh thyme leaves have a different and far better flavor than dried thyme in my opinion. If you choose to use dried thyme use 1/2 – 3/4 teaspoon.
Poultry seasoning and garlic powder – Poultry seasoning is an herb blend made up of sage, thyme, marjoram, and rosemary. Nutmeg and black pepper may also be used in it. It’s most commonly used at Thanksgiving or when you make chicken pot pie.
Chicken broth – Low sodium broth should be used to prevent the dish from being too salty.
Milk – I used whole milk. You still get a rich creamy sauce, but it’s lighter in fat and calories compared to heavy cream.
Egg noodles – Dried egg noodles should be used. Wide or extra wide both work.
Cooked chicken – Cooked and shredded or diced chicken breasts or thighs can be used.
Peas – Peas add a nice pop of sweetness to balance all the savory flavors.
How to Make Creamy Chicken Noodle Skillet
Saute the carrots, celery, and onion in the melted butter until they’re soft. Add in the poultry seasoning, garlic powder, thyme, and flour. Stir together until the flour is incorporated.
Slowly pour in the chicken broth and milk, stirring constantly until any lumps of flour have dissolved. Turn up the heat to medium-high and add in the egg noodles.
Cook until the noodles are al dente, stirring occasionally so they don’t stick to the bottom of the pan.
Once the noodles are al dente, stir in the chicken and peas. Taste for seasoning and cook for another minute, then serve.
Substitutions and Variations
- Make it vegetarian. You can simply omit the chicken or add a can of drained and rinsed chickpeas or cannellini beans. Replace the chicken broth with vegetable broth.
- Add cheese on top. If you want to make this a cheesy chicken noodle casserole, top it with a 1/2 cup of shredded cheddar, mozzarella, or colby jack cheese at the end. Cover it with a lid or put it under the broiler in the oven for a couple minutes.
- Swap fresh thyme with flat leaf parsley.
- Use shredded rotisserie chicken if you don’t want to cook chicken or have any leftover chicken on hand.
- If you don’t have a deep skillet you can also make this in a pot or Dutch oven.
- Whole milk can be substituted with 2% milk for a lighter meal or use half and half or heavy cream if you want a richer sauce.
Recipe Tip
- If the sauce gets too thick before the noodles are done cooking, stir in a splash of chicken broth to thin it out.
- Only cook the noodles until they’re al dente. They will continue to cook and soften in the warm sauce.
What to Serve with Chicken and Noodles
This is a meal that is complete enough that you don’t necessarily need to serve anything with it. However, I do enjoy a fresh salad on the side.
I recommend serving this apple and kale salad, berries and feta salad, or this simple edamame salad.
Storage and Reheating
Storage – These chicken pot pie noodles will keep for up to 4 days in an airtight container in the refrigerator. I don’t recommend freezing chicken and noodles. The noodles will get mushy and fall apart once it’s defrosted.
Reheating – You can reheat the leftovers in the microwave or in a saucepan over medium-low heat until warmed through.
More One Pan Chicken Recipes
I make skillet dinners using chicken weekly. They’re easy, delicious, and I always have chicken on hand.
When I’m in the mood for Italian, I love making this Italian Chicken Vegetable Skillet or Parmesan Chicken and Orzo.
For a homemade takeout inspired dinner, try this Pineapple Chicken and Sesame Chicken.
Southwest and Mexican flavored meals are my favorite and this Salsa Verde Chicken and Rice and Skillet Chicken Fajitas are two recipes I think you’ll love!
Did you make this creamy chicken noodle skillet? I’d love if you’d leave a recipe rating and review below.
Creamy Chicken Noodle Skillet
Ingredients
- 3 tablespoons unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 tablespoons flour
- 2 teaspoons thyme leaves
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 3 cups low sodium chicken broth, plus extra if needed
- 1/2 cup whole milk, or 2%, half and half, or heavy cream
- 6 ounces wide egg noodles
- 2 cups cooked and shredded chicken
- 1/2 cup frozen peas
Instructions
- In a 12 inch deep skillet or large pot, melt the butter over medium-high heat. Add in the onion, carrots, and celery. Season with salt and pepper and cook for 4-5 minutes or until they’ve softened.
- Stir in the poultry seasoning, garlic powder, thyme leaves and flour. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and milk, stirring the entire time so lumps don’t form.
- Add in the egg noodles and stir until they’re coated in the liquid. Cook for 8-10 minutes or until al dente. If the sauce gets too thick before the noodles have finished cooking, stir in a splash or two of chicken broth to thin the sauce.
- Add the shredded chicken and peas to the skillet and stir everything together. Cook just until warmed through. Taste for seasoning and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was SO easy to throw together and super good. My husband has been sick all week and this was the perfect low-maintenance comfort food. Thank you!
Happy to hear it was enjoyed by both of you! I hope your husband is feeling better.
Very easy with pantry ingredients. Delicious and definitely will make again.