Creamy Chicken Noodle Skillet
This Creamy Chicken Noodle Skillet is a family friendly chicken recipe that can be made in under 20 minutes all in one pan! This has chicken, carrots, celery, onion, and noodles all in one dinner!
This Creamy Chicken Noodle Skillet was originally posted in 2016.
CREAMY CHICKEN NOODLE SKILLET
As I was making this Creamy Chicken Noodle Skillet the phrase “Necessity is the Mother of Invention” kept running through my mind. It was Sunday night, I had nothing on the dinner menu, and I really wanted to make something that my kids wouldn’t whine about.
First thought, pasta. Who doesn’t like pasta? Second thought, veggies. I have to have veggies with every meal to make myself feel better about life. Third thought, protein. If the meal doesn’t have protein in it my husband doesn’t consider it a meal. I know he’s not a kid (or is he?), but I didn’t want him whining either (ha, he never would…I kid).
Ta da! Chicken Noodle Skillet thingy.
I mean I could have made this Homemade Chicken Noodle Soup, but we had soup the night before so…
You start off with the trinity: celery, onion, carrots. It’s the base of most soups for a reason. It’s flavor and comfort. It’s the smell you remember from your mom’s kitchen. I couldn’t start this recipe without it.
The beauty of this dish is it’s all cooked in one pan! One dish to do. Can I get an amen? And if you’re feeling ambitious and want to make your own noodles, that would be over the top amazing.
ONE-PAN DINNERS:
- One-Pan Cheesy, Chicken, Broccoli, and Rice
- One-Pan Creamy Zucchini Pasta
- One-Pan Chicken Enchilada Skillet
- One-Pan Mexican Chicken and Rice
- One-Pan Monterey Chicken Pasta
- One-Pot Bacon Broccoli Pasta
- One-Pan Baked Ziti Skillet
- One-Pan Chicken and Spinach Orzo
Chicken Noodle Skillet
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup chopped carrot
- 3/4 cup diced celery
- 1/4 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 1/2 cup heavy cream, (milk can be substituted)
- 6 ounces wide egg noodles, (about 3 3/4 cups)
- 1 1/2 cups cooked and shredded chicken, (rotisserie chicken works well here)
Instructions
- In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
- Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
- Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.
Notes
*The noodles will soak up the liquid the longer it cooks so you can add milk or chicken broth to thin it out if you need to.
*You can also use any pasta you have but egg noodles definitely cook the fastest so you may need more liquid and more time to cook if you use other pasta. Frozen egg noodles are amazing in this. They are in the frozen section next to frozen dough.
How many calories are there per serving? Thanks
Super yummy! I used frozen veggie medley. Thank you for sharing your recipe! We loved it. 🙂
Thank you!
Chicken noodle soup minus the soup. We added Italian seasoning, pees, and mozzarella cheese. It was good, but bland. Next time I will definitely amp up the seasoning.
This sound so good. This is very similar to what I make. I use canned chicken breast. I have used cream of chicken soup, but I now have Alpha Gal and cannot have dairy. I cook egg noodles while preparing everything else. I use chicken broth, part of the liquid from a can of chicken breast, almond milk, flour or corn starch to thicken mixture and add chicken breast (broken up) and a can of mixed vegetables, or sometimes I use frozen peas, or the veggies mentioned in the recipe. I usually season with a little garlic powder and I do not add salt since the chicken broth liquid is salty. Cheese can be added in mixture as well as on top. I use plant based cheese.
Thank you!