Creamy Chicken Noodle Skillet
A modern take on the classic chicken noodle soup, this Creamy Chicken Noodle Skillet combines tender chicken, egg noodles, and fresh vegetables in a rich, creamy sauce, all cooked in one pan for convenience and flavor.
Ingredients
- 1.5 lbs Chicken Breast, cut into 1-inch bite-sized pieces
- 8 oz Wide Egg Noodles, uncooked
- 3 cups Chicken Broth, low-sodium preferred
- 1/2 cup Heavy Cream
- 1 medium Yellow Onion, finely diced
- 2 medium Carrots, peeled and sliced into rounds
- 2 stalks Celery, sliced thinly
- 3 cloves Garlic, minced fresh
- 2 tbsp Olive Oil
- 1 tsp Fresh Thyme, removed from the stem
- 1/2 tsp Dried Oregano
- Salt and Black Pepper, to taste
- 1/4 cup Parmesan Cheese, freshly grated
- 2 tbsp Fresh Parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden brown. Remove chicken and set aside.
- In the same skillet, add diced onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent. Stir in minced garlic, fresh thyme, and dried oregano, cooking for an additional minute.
- Pour in chicken broth, scraping up any browned bits from the pan. Bring to a gentle boil, then add uncooked egg noodles. Stir and reduce heat to medium-low. Cover and simmer for 7-8 minutes until noodles are al dente.
- Stir in heavy cream, cooked chicken, and grated Parmesan cheese. Simmer uncovered for 2-3 minutes until sauce thickens. Garnish with fresh parsley and serve hot.
Notes
Prep all vegetables beforehand for a stress-free cooking experience. Use low-sodium broth for better control over seasoning.