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!
I may earn commissions for purchases made through links on this post.
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
- Chicken Spaghetti
- One-Pan Creamy Zucchini Pasta
- Teriyaki Chicken
- One-Pan Chicken Enchilada Skillet
- One-Pan Mexican Chicken and Rice
- Egg Roll In a Bowl
- One-Pan Monterey Chicken Pasta
- One-Pot Bacon Broccoli Pasta
- Teriyaki Chicken, Broccoli, and Rice
- 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.
This is nowhere near a 20 minute recipe.
Really good and easy! Made exactly as written 😊
I fixed this couple of nights ago and it was sooo good! Everyone loved it! Thx!
Aw thank you!
My family LOVES this recipe, they get excited when I make it. We like to add peas and season with some Cajun seasoning. 🤤
Great additions!
Delicious. My family loves it.
Thank you!
Love this recipe and other ones I have tried
Thank you!
You have to add a lot of seasonings for there to be any flavor. There are no seasonings listed so as is it is bland. We doctored it up best we could.
Sorry yes it is supposed to be a homestyle meal but you are welcome to add any seasonings you like.
My entire family enjoyed this. My husband even had seconds which is a rare compliment for a meal. Thanks for a great recipe!
Thank you!
I absolutely loved this meal. I used more chicken though.
This is the recipe I’ve been looking for! I followed the recipe exactly and it was delicious! The best chicken and noodles yet! And no soup! 😀
Thank you for a great recipe!Â
Thank you so much!
Like the inside of a chicken pot pie with egg noodles! So comfy.Â
turned out great! I accidentally added 1 cup of milk instead of the half cup, it still turned outand tasted great.
This is so delicious and creamy! Definitely adding to my winter lineup. I used the 3 3/4 C measure for the noodles and it was the perfect amount.Â
Yay!
I wonder if you meant 16 oz as 6 oz of wide egg noodles isn’t nearly enough and they come in a 16 oz package…Â
No i meant 6 oz egg noodles are crazy light
I don’t usually rate recipies but this meal is something I come back to again and again so i figured i should! Always delicious and easily customizable. We do peas and carrots and use almond milk… still as good as the first time when I made it as written!
Thank you!!
I received so many compliments on this. I made it exactly as written but when it came time to add the flour, it looked like it was thickening on its own. I typically do not change recipes so I was a little reluctant to leave an ingredient out, but I did omit the flour and I ended up with a chicken and noodle dish that was really delicious and was the perfect consistency. This recipe is much easier than any that I’ve been using and I’ll be making it again and again.
Thank you!!
Delish! Make it you won’t be disappointed!Â
So glad you liked it!
This was really good. Â I cut the recipe in half for two of us. Â I found the seasoning to be spot on . It was simple , flavorful and classic American. I cut my meat from a bone in grilled chicken breast leftover from a weekend get together . Â It did not need any other seasoning or than adequate amounts of salt and pepper. Â I did add a 1/4 cup of frozen peas with the chicken. Â I like this dish because I could taste the distinct flavors of the ingredients which melded together nicely. Â No cheese, herbs etc neededÂ
Thank you!
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!