Pin It My daughter came home from school last April announcing she was tired of heavy winter stews and wanted something that felt like sunshine on a plate. This one-pan wonder was born that evening, and it has become our bridge between the comfort foods we craved all winter and the lighter meals we start craving as the world turns green again.
Last week my neighbor smelled the thyme and butter wafting through our open kitchen window and actually knocked on the door to ask what I was making. Her family had seconds, and her usually picky six-year-old asked for the recipe.
Ingredients
- Cooked shredded chicken: Rotisserie chickens from the grocery store are absolute lifesavers here, but leftover poached chicken works beautifully too
- Wide egg noodles: These hold onto the creamy sauce better than other pasta shapes and feel more substantial
- Frozen peas and diced carrots: Frozen vegetables are actually picked at peak freshness, so do not feel guilty about not using fresh here
- Yellow onion and garlic: Finely chopped onion disappears into the sauce while providing a sweet aromatic base
- Butter and flour: This classic roux creates the silky foundation for the sauce without being heavy
- Chicken broth and milk: The combination keeps the sauce rich without the heaviness of using all cream
- Parmesan cheese: Adds a salty depth that makes the simple sauce taste restaurant quality
- Dried thyme: This herb screams spring and pairs beautifully with both chicken and the vegetables
Instructions
- Get your noodles going:
- Cook the egg noodles according to package directions until al dente, then drain and set them aside where they will stay warm
- Build your flavor base:
- Melt the butter in a large skillet over medium heat, then add the onion and carrots and sauté for 4 to 5 minutes until they start to soften
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds until fragrant, taking care not to let it brown
- Create the sauce foundation:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste
- Bring it all together:
- Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper and let it gently simmer for 3 to 4 minutes until thickened
- Add the heart:
- Stir in the peas, shredded chicken, and Parmesan cheese and let everything heat through for about 2 minutes
- Combine and serve:
- Gently fold in the cooked noodles until everything is coated in sauce, cook for 1 to 2 minutes more if needed, then remove from heat and sprinkle with parsley
Pin It This recipe has become our go-to for Sunday evenings when we want something cozy but not too heavy before the week begins. The way the noodles soak up that sauce somehow makes everything feel right with the world.
Making It Your Own
I have found that a squeeze of fresh lemon juice right at the end cuts through the richness beautifully and brightens the whole dish. A pinch of nutmeg in the sauce is another secret that makes people ask what your special ingredient is.
Vegetable Swaps
When spring really arrives, I love adding asparagus pieces or baby spinach during the last minute of cooking. The vegetables that work best are ones that do not release too much water into the sauce.
Serving Suggestions
A simple green salad with a bright vinaigrette balances the creaminess perfectly. Crusty bread for sopping up any extra sauce is never a bad idea either.
- This dish needs nothing more than a glass of crisp white wine to feel complete
- Leftovers make an excellent lunch the next day, if they last that long
- The sauce consistency should coat a spoon, not be thick like a gravy
Pin It There is something about this dish that turns a regular Tuesday into a occasion worth gathering around the table for.
Recipe FAQs
- → Can I use fresh chicken instead of rotisserie?
Yes, absolutely. You can poach chicken breasts in the chicken broth for about 15 minutes until cooked through, then shred them. This adds extra flavor to your sauce.
- → What if I don't have half-and-half?
Whole milk works perfectly fine as a substitute. You can also use a combination of milk and cream, or even a splash of Greek yogurt for tanginess.
- → Can I prepare this ahead of time?
You can cook and store this in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess, as the noodles may absorb sauce over time.
- → What spring vegetables work best as substitutes?
Asparagus, baby spinach, fresh snap peas, and green beans are excellent choices. Add heartier vegetables like asparagus early in cooking, and tender greens in the final moments.
- → How do I prevent the sauce from becoming too thick?
Add the broth and milk slowly while whisking constantly. If the sauce does thicken too much, simply thin it with additional broth or milk, a tablespoon at a time.
- → Is this dish freezer-friendly?
While possible, freezing may alter the noodle and sauce texture. If freezing, cool completely first and store for up to 2 months. Thaw overnight and reheat gently on the stovetop.