Tender chicken and egg noodles with peas, carrots, and onions in a light creamy sauce—a comforting one-pan meal.
# What You Need:
→ Poultry
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Pasta
02 - 8 oz wide egg noodles
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots (about 2 medium carrots)
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce & Seasonings
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt (adjust to taste)
15 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Cook the egg noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the onion and carrots, and sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
05 - Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce begins to thicken.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through, about 2 minutes.
07 - Gently fold in the cooked noodles until everything is evenly coated in the sauce. Cook for 1–2 minutes more if needed, then remove from heat.
08 - Sprinkle with fresh parsley, if using, and serve warm.
