1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
8 oz wide egg noodles
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
½ cup heavy cream or half-and-half
2 tbsp all-purpose flour
2 tbsp olive oil or butter
1 tsp dried thyme
1 bay leaf (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Optional Add-Ins:
1 cup frozen peas
1 cup chopped broccoli florets
½ cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Brown the Chicken
Heat olive oil or butter in a large skillet over medium-high heat.
Season chicken with salt, pepper, and thyme, then cook until golden brown (about 5–7 minutes). Remove and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add onion, carrots, and celery. Cook until softened (about 5 minutes).
Add garlic and cook for 1 minute until fragrant.
Step 3: Create the Sauce
Sprinkle flour over vegetables and stir for 1 minute.
Gradually pour in chicken broth, stirring constantly to avoid lumps.
Add bay leaf (if using) and bring to a simmer.
Step 4: Cook the Noodles
Stir in uncooked egg noodles and return chicken to the skillet.
Cover and simmer for 10–12 minutes, stirring occasionally, until noodles are tender.
Step 5: Finish the Dish
Remove bay leaf. Stir in heavy cream and frozen peas (or other quick-cooking veggies).
Simmer for 2–3 minutes until heated through.
Garnish with fresh parsley and Parmesan cheese if desired.
👩🍳 Pro Tips for the Perfect Skillet
Don’t overcook the noodles — they will continue to absorb liquid as the dish rests.
Customize your veggies — try mushrooms, bell peppers, or spinach.
Make it creamy — add a spoonful of cream cheese for extra richness.
Short on time? Use rotisserie chicken and add it at the end with the cream.
Too thick? Add a splash of broth before serving.
🍽️ Serving Suggestions
With crusty bread for dipping in the creamy sauce
Alongside a simple green salad with a light vinaigrette
Topped with a pat of butter and extra black pepper
Storage & Reheating
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Freeze without cream for up to 2 months. Add cream when reheating.
Why This One-Skillet Method Works
Cooking the noodles directly in the skillet allows them to absorb the flavorful broth, creating a rich, cohesive dish where every component is perfectly seasoned. The starch released from the noodles helps thicken the sauce naturally, giving it a velvety texture without needing a roux.
Common Questions
Can I use a different pasta?
Yes! Penne, rotini, or bow ties work well—adjust cooking time as needed.
How can I make this dairy-free?
Omit the cream or use unsweetened almond milk with a teaspoon of cornstarch.
What if I don’t have fresh veggies?
Frozen mixed vegetables work perfectly—add them in the last 5 minutes of cooking.
Can I make this in a slow cooker?
Yes! Brown chicken and veggies first, then add everything except noodles and cream. Cook on low 6 hours, then add noodles and cook until tender. Stir in cream before serving.
Final Spoonful
This One-Skillet Chicken and Noodles is the definition of comfort in a pan. It’s hearty, wholesome, and brings everyone to the table with its inviting aroma and delicious flavor. It’s the kind of meal that feels like a warm hug at the end of a long day.
Now we’d love to hear from you!
What’s your favorite one-pan meal? Do you have any special ingredients you like to add to dishes like this? Share your ideas in the comments below! 👇
