Creamy Chicken Noodle Skillet
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Craving a warm and satisfying dinner that comes together in a flash? This creamy chicken noodle skillet delivers precisely that, offering a delightful homemade twist on those convenient chicken helper dishes we all know. The secret weapon? That ever-reliable rotisserie chicken, which not only saves precious time but also infuses the dish with fantastic flavor.
Imagine tender pieces of chicken nestled amongst soft noodles, all enveloped in a luscious, creamy sauce – and the best part? This comforting creation can be on your table, ready to be devoured, in a mere 30 minutes. It’s the perfect solution for a busy weeknight when you’re yearning for something both simple and deeply satisfying.
Ingredients for Creamy Chicken Noodle Skillet
- BUTTER
- CARROTS
- CELERY
- ONION
- GARLIC
- FLOUR
- CHICKEN BROTH
- HEAVY CREAM
- WIDE EGG NOODLES
- COOKED AND SHREDDED CHICKEN
Instructions for Creamy Chicken Noodle Skillet
Melt the butter in a large skillet over medium heat. Add the diced carrots, celery, and onion. Cook gently for about 5 minutes, or until they soften and become tender. This step is all about building flavor!
Introduce the fragrant garlic! Add minced garlic to the skillet and cook for just about a minute until its aroma fills your kitchen. Be careful not to burn it!
Now for the magic that creates that luscious sauce. Sprinkle in 1/4 cup of all-purpose flour over the vegetables. Stir it in thoroughly, ensuring it coats everything evenly. This creates a roux that will thicken our creamy sauce beautifully.
Slowly pour in your favorite chicken broth, stirring constantly to prevent any lumps from forming. Once that’s smooth, gradually whisk in some cream (heavy cream or half-and-half work wonderfully!). Let this simmer gently, allowing the sauce to thicken to a lovely, velvety consistency.
It’s noodle time! Stir in those egg noodles and let them simmer in the creamy sauce for about 5-7 minutes, or until they are perfectly tender. They’ll soak up all that delicious flavor!
Finally, the star of the show: your cooked chicken! Whether it’s leftover roasted chicken or that convenient rotisserie chicken, shred or dice it and add it to the skillet. Gently heat it through until it’s warmed and incorporated into the creamy noodle mixture. Serve with a garnish of fresh parsley for color and freshness.
Frequently Asked Questions
I don’t have rotisserie chicken. What else can I use?
No problem at all! You have several options. You can use leftover cooked chicken from a previous meal, or you can quickly cook some chicken breasts or thighs specifically for this dish. Simply dice or shred about 2-3 cups of cooked chicken. You could also use canned chicken in a pinch, just be sure to drain it well.
Can I add vegetables besides the mirepoix?
Definitely! Feel free to get creative with your veggies. Frozen peas, corn, chopped broccoli florets, or even some sautéed mushrooms would be delicious additions. Add them in towards the end of the cooking time so they remain slightly crisp-tender.
Can I make this ahead of time?
While this skillet is best enjoyed fresh, you can prepare some of the components in advance. The mirepoix can be chopped and stored in the refrigerator for a day or two. Cooking the entire dish and then reheating it may cause the noodles to absorb too much sauce and become a bit mushy. If you do want to make it ahead, consider cooking the pasta separately and adding them in just before reheating. You might also need to add a splash of extra broth or cream to loosen the sauce.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days. When reheating, you may need to add a little extra broth or milk to restore the creamy consistency.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick and Creamy Chicken Noodle Soup
- Creamy Chicken Noodle Bake
- Creamy Chicken and Noodles
- Simple Instant Pot Creamy Chicken Noodle Soup
Creamy Chicken Noodle Skillet
Real Mom Kitchen
Equipment
Ingredients
- ¼ cup butter
- ¾ cup diced carrot
- ¾ cup diced celery
- ¼ cup finely chopped onion
- ½ tsp minced garlic
- ¼ cup flour
- 3 ½ cups chicken broth
- ½ cup heavy cream
- 6 oz wide egg noodles (about 3 3/4 cups)
- 1 ½ cups cooked and shredded chicken
Instructions
- In a large skillet, melt the butter. Add the carrot, celery, and onion. Sauté for about 5 minutes until veggies are soft. Mix in the garlic and cook for 1 minute.
- Sprinkle in the flour and cook for about 3 minutes or until thick. Slowly whisk in the chicken broth and cream. Add the egg noodles and simmer for 5-7 minutes or until noodles are soft.
- Mix in the chicken for the last minute or two of cooking the noodles to heat the chicken. Salt and pepper to taste then serve. Serves 6.
Nutrition
This recipe is adapted from The Girl Who Ate Everything.
