Creamy Chicken and Egg Noodles Skillet

There’s nothing quite like a hearty, creamy comfort dish that comes together in one pot and brings everyone to the table with smiles.

This Creamy Chicken and Egg Noodles Skillet is the perfect meal when you want something rich, satisfying, and easy to make. With tender egg noodles, chunks of seasoned chicken, and a velvety cream sauce, this dish is perfect for weeknights or lazy Sunday dinners.

Plus, it’s made with simple ingredients you likely already have at home.

Ingredients:

12 oz (340 g) wide egg noodles

2 tablespoons butter

2 tablespoons olive oil

2 garlic cloves, minced

1 small onion, finely chopped

2 cups cooked chicken breast, shredded or cubed

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme (optional)

1/4 teaspoon garlic powder

2 tablespoons all-purpose flour

2 cups chicken broth

1 cup heavy cream

1/2 cup whole milk

1/2 cup grated Parmesan cheese

Chopped fresh parsley for garnish

Instructions:

Cook the noodles:
In a large pot of salted boiling water, cook egg noodles according to package instructions until just al dente. Drain and set aside.

Sauté the aromatics:
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 3–4 minutes until softened and fragrant.

Add the chicken and seasoning:
Stir in the cooked chicken pieces, salt, pepper, thyme, and garlic powder. Cook for another 2 minutes to warm the chicken and coat it in the flavors.

Make the roux:
Sprinkle the flour over the chicken mixture and stir continuously for about 1 minute to eliminate the raw flour taste.

Add liquids:
Slowly pour in the chicken broth while stirring to avoid lumps. Then add the heavy cream and milk. Stir well and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens.

Stir in cheese:
Once the sauce is creamy and thick, add the grated Parmesan cheese and stir until fully melted and incorporated.

Combine noodles and sauce:
Add the cooked noodles to the skillet and gently fold them into the creamy sauce until fully coated. Let everything cook together for 2 more minutes so the noodles absorb the flavors.

Garnish and serve:
Sprinkle with fresh chopped parsley and additional black pepper if desired. Serve warm and enjoy!

This dish is best served fresh but can be refrigerated and reheated for up to 3 days. It’s a great way to use leftover rotisserie chicken or turkey, and you can even add peas or mushrooms for an extra twist.