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 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
This Creamy Chicken Noodle Skillet has chicken, carrots, celery, onion, and noodles all in one dinner!
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
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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.
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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.
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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.
Recipe Notes
Ways to make this easier:
1) Use minced garlic from a jar. It's great to have on hand.
2) Use frozen celery and carrot vegetable mix.
3) Use frozen onion. They sell diced frozen onion in bags so you can use it when you need it.
*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 was so easy & very delicious!
Directions simple to follow . We will definitely make this again.
Thank yoU!
As other people said, 5 minutes is not long enough for the carrots. I recommend cooking them on med-hi for 10-15 minutes, add the onions and cook for 5 more minutes, tossing in the garlic after 4. Other than that, this recipe tastes great from a dutch oven and goes well with mashed potatoes
Thank yoU!
Not sure how sauteing veggies in medium-low heat for five minutes makes it soft. Maybe it’s a typo or they forgot to change the heat setting?
Guess my stove runs hot. That’s plenty of time for mine but you can add more.
This was easy to make and tasted so comforting and very good. My husband loved it!😊
Thanks so much for sharing this recipe!
You’re welcome!
I made it with frozen tex mix (had peppers,black beans and corn) it was delicious and had no leftovers
Good to hear!
I’m doing most of the meal prep now, I’m the 76 yo husband of 73 yo little woman. This August we celebrate 52 wonderful years together. Unfortunately she has beginning stage of memory loss or whatever. She’s getting treatment but cant do much in the kitchen. She picked out this dish because we have some leftovers of rotisserie chicken.
And thanks in advance for everyone’s kind words and prayers.
oh kenneth what a sweet couple you are. You are kind to cook for her and care for your sweetheart!
Follow the recipe exactly came out great five stars going to use leftovers to make pot pie filling tomorrow
Great idea!
This was fantastic as written! Thanks for a quick weeknight meal that also does not break the bank. And just a tip… 2 cans (14.5 oz) of chicken stock/broth equals the 3 1/2 cups needed. Saves a measuring cup next time. Thanks.
Thanks! Glad you liked it.
I also made the egg roll in a bowl and we both went back for seconds. thank you for your recipes and hope all is well.
Thank you Sharon. We are hanging in there.
I’ve made this twice in two weeks and it came out even better the second time when I cut it in half. Thanks for the site!
This was really good! I made some changes since we are vegetarian (used veggie chicken and veggie chicken broth). This came out really good and my family loved it! Thanks!
So glad you liked it!
I made the Chicken Noodle Skillet dish for dinner tonight. I followed the recipe exactly as posted and it was very easy to make. My family loved it. I will definitely make this again!!!
So glad you liked it!
Any advice for a heavy cream alternative? We’re lactose intolerant 🙁
Any of the plant-based milks work great, I personally prefer the coconut (it won’t taste like coconut).
Sure! Coconut milk, almond milk would work.
I used lactose free milk instead of cream. We added some Parmesan cheese at the end. We all loved it and will be making it again!
Pure comfort in a bowl! I like to make this with leftover chicken. It is simple and so good! I like it as written but might try to add more spices next time. So good!
Thanks!
I have been searching for an egg noodle and chicken dish for years and used to try and wing it, with so-so results. This recipe is perfect! I made this twice, and wow, both times, it was fantastic! Thankfully I had to share with my family; otherwise, I would’ve eaten the whole dish by myself. Re: the woman who reconstructed this recipe; I think it was just plain rude and insensitive to post her version of this recipe. Everybody tweaks recipes; because of tastes, diet restrictions, etc., but, in my opinion, she was saying “look at my recipe, it’s much better”. She needs to create her own web site to post her fabulous recipes! Thank you, Christy, this recipe is a keeper!
Aww thank you Lynn! That’s kind of you.
I just made this tonight and it was DELICIOUS! I had leftover seasoned chicken breast from the instant pot this weekend, so I used that and just added a bit of thyme and sage when cooking the veggies. Definitely making this one again; it beats out cream of chicken hands down!
Thyme and sage are magical together.
This was a delicious dish that my entire family devoured. I doubled it for our family of six so that we would have some leftovers for my husband to take to work. This dish definitely needs some more seasonings such as thyme, salt, pepper, garlic powder, onion powder. But it is an excellent recipe. Very simple.
Thank you. Yes you can add more seasonings to taste!
Great recipe! Just added some extra seasoning while cooking the broth/veggies. Thyme, salt, and bay leaf. Used Amish wide noodles and thoroughly enjoyed this. Thanks for such an easy dinner recipe!
You are welcome!
I just made this. It was a hit! Great method . Such a time saver! Awsome receipe!
It’s a good easy one.
I used KFC thighs and wings pulled off the bone. I added the whole bag 16 oz of egg noodles. With a tsp of cilantro, a tsp of herbs de provenance, and a can of cream of chicken soup filled with a can of milk. Then diced in 1″ of ginger.
Glad it worked out for you!
I made a few changes – added some frozen peas, used fat free half and half instead of cream, added half a can of cream of mushroom soup, and omitted garlic. I also grated some sharp American cheese, put in a casserole dish, and topped with crushed butter crackers. Baked for 30 minutes and it is absolutely amazing! My family devoured it!
So, you made a completely different recipe but felt the need to comment here??
Hahaha
Ha that’s exactly what I was thinking. Hate when people do this
Ok and? They made alterations to the recipe….do you never alter a recipe?
I actually appreciate Sally’s comment because it gave me another way to try this awesome recipe. I’ve made it the original way and added extra seasoning, it was phenomenal! Thanks Christy!
You’re welcome!
Omg I made this for dinner tonight with leftover chicken I had ! It was so good!! And so easy!!!thank you!
You’re welcome. Glad you enjoyed it!
This is excellent. A big hit with the kids!!
My kids loved it too!
Super easy and delicious
Thank you!
I made this tonight and it was delicious! All three of my kids cleared their plates with two of them asking for a second helping. My husband also gave it two thumbs up and said it had really good flavor. I love finding meals like this that do not require cream of ick soup and requires one pot. Thank you for sharing this and I am so glad I found it. It’s definitely a keeper!
I made this tonight and it was a hit with the family! Delicious!! I had rotisserie chicken, the veggies, and I threw in some fresh broccoli during the noodle cooking phase. I did add a 1/2 tsp. of nutmeg and a tsp. of low sodium chicken better than bullion so I didn’t have to add extra salt. Comfort food to the max! Thank you!
Awesome to hear that!
Got home from work exhausted. Enchilada plans went out the window. Looked at what we had and made it work. Used evaporated milk instead and it turmed out well. My pickiest eater (a vegetariab by exclusion), asked for seconds!!!!! Thank you, it was perfect!
I’m so happy to win a picky eater over!
Made this today and it was a hit! I am just starting to learn how to cook and I’m glad I stumbled across this recipe. Thank you! It sure was delicious. My husband always complains that my other foods don’t have much flavor lol This was def satisfying to him!
Awesome! That makes me happy!
My husband says the same thing. Now I’m going to cook this tonight!
Great recipe…my husband asked for seconds… Will definitely make again…
Thank you….
You’re welcome!
I’ve had this recipe saved for quite some time and made it last night because I needed a quick dinner that didn’t involve pizza. It was a total hit with my family!
I’m so glad to hear that Sandra!