Recipe

Creamy Chicken Noodle Skillet

A homestyle, one-pan lunch with tender chicken, cozy egg noodles, and a bright lemony finish that keeps the cream sauce from feeling heavy.

By Matt Campbell

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Lunch should feel like a reset, not a second job. This creamy chicken noodle skillet is my kind of midday comfort: tender chicken, bouncy egg noodles, and a sauce that clings in the best way. It is cozy, but not sleepy. A little garlic, a little Parmesan, and a quick squeeze of lemon at the end make the whole thing taste like you tried harder than you did.

It is also a one-pan situation (okay, one pan plus a cutting board, but we can keep this between us). Perfect for a work-from-home lunch, a weekend bite, or the “I need something warm right now” moment that hits around 12:17.

Why It Works

Comfort you can taste: a silky sauce built from butter, a quick flour sprinkle, broth, and a splash of cream.
Not bland, not heavy: Dijon and lemon add gentle tang so the richness stays balanced.
Weekday-friendly: the egg noodles cook right in the pan, so you get flavor without extra pots.
Flexible: swap in turkey, rotisserie chicken, or mushrooms and it still works.

Pairs Well With

Crisp Cucumber Salad
Roasted Broccoli with Parmesan
Fruit and Nut Plate
Quick Garlic Toast

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of broth, water, or milk. Stir gently until the sauce loosens and turns creamy again.

Microwave method: Add a small splash of liquid, cover loosely, and heat in 30 second bursts, stirring between rounds.

Heads up: The noodles will drink sauce as they sit. That is normal. Just rescue it with a splash of liquid and a pinch of salt.

Freezing: You can freeze it, but creamy noodle dishes can split when frozen and thawed, and the noodles soften. If you do freeze it, thaw in the fridge and reheat slowly. Stir in a touch of cream (or a spoonful of cream cheese) to help bring the sauce back together.

Common Questions

Can I use rotisserie chicken?

Yes. Skip the searing step and add about 3 cups shredded rotisserie chicken when the noodles are almost tender, just long enough to warm through.

What if I do not have heavy cream?

Half-and-half works. Whole milk works too, but the sauce will be slightly lighter. If using milk, keep the heat gentle so it stays smooth.

How do I keep the sauce from getting too thick?

Stir often once the noodles go in, and keep broth nearby. If it thickens faster than the noodles cook, add broth in small splashes and keep simmering.

What if the sauce is too thin at the end?

Let it simmer uncovered for 1 to 2 minutes, stirring, until it turns glossy and coats the noodles.

Can I add veggies?

Absolutely. Quick options: peas (stir in at the end), baby spinach (wilt at the end), or sliced mushrooms (cook after the onions, before the garlic).

Is this kid-friendly?

Very. If your crowd is sensitive to tang, start with half the Dijon and add more after tasting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet with lid (12-inch is ideal)
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Microplane or grater (for Parmesan and lemon zest)

This started as a “lunch is going to be a handful of crackers” kind of day. I had chicken, a half-used bag of egg noodles, and exactly enough energy to cook if it meant only one pan. I made a quick cream sauce, tasted it, and immediately did what I always do when something feels a little too cozy: I hit it with lemon and black pepper until it tasted awake. Now it is one of my favorite homestyle lunches because it feels like a hug, but it still has a little spark to it.

Creamy Chicken Noodle Skillet

( Reviews)

Prep Time 10 minutes

Cook Time 20 to 25 minutes

Total Time 35 to 40 minutes

Servings 4

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to finish
1 tsp garlic powder (optional, but helpful)
2 tbsp olive oil
3 tbsp unsalted butter
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
3 cups low-sodium chicken broth, plus more as needed
1 cup heavy cream
1 tbsp Dijon mustard
8 oz egg noodles
3/4 cup grated Parmesan, plus more to serve
1 lemon, zested and juiced (start with 1 tbsp juice, add more to taste)
2 tbsp chopped parsley (optional, for a fresh finish)

Optional add-ins: 1 cup frozen peas, 2 cups baby spinach, or 8 oz sliced mushrooms.

Quick note on salt: Parmesan and broth vary a lot, so taste before adding extra salt at the end.

Instructions

Season and sear the chicken. Pat chicken dry, then season with salt, pepper, and garlic powder if using. Heat olive oil in a large deep skillet over medium-high. Add chicken in an even layer and cook about 2 minutes undisturbed to get some color. Stir, then cook 1 to 3 minutes more until lightly browned and mostly cooked through. Transfer to a plate.
Build the base. Reduce heat to medium. Add butter, then onion. Cook 3 minutes, scraping up any browned bits, until the onion softens. Add garlic and cook 30 seconds until fragrant.
Make the quick roux. Sprinkle flour over the onions and stir constantly for 1 minute. You are cooking out the raw flour taste, not trying to brown it.
Add liquids and flavor. Slowly pour in chicken broth while stirring so it stays smooth. Stir in heavy cream and Dijon. Bring to a gentle simmer. (Depending on your stove and skillet, this can take a few extra minutes. That is normal.)
Cook the noodles in the sauce. Add egg noodles and stir so they are as submerged as possible. Cover and simmer 6 to 10 minutes, stirring every couple minutes to prevent sticking. If the liquid level drops and noodles are not softening evenly, add broth a splash at a time so the noodles can keep cooking.
Finish the chicken and thicken the sauce. Stir the chicken (and any juices) back into the skillet. Simmer uncovered 2 to 4 minutes until the sauce is glossy and the chicken is cooked through (165°F/74°C at the thickest piece).
Cheese and lemon off heat. Turn off heat. Stir in Parmesan, lemon zest, and 1 tablespoon lemon juice. If the pan is still aggressively bubbling hot, let it sit 1 minute before adding extra lemon. Taste and adjust with more salt, pepper, and another squeeze of lemon if you want it brighter.
Serve. Top with parsley and extra Parmesan. Eat while it is hot and the noodles are at peak cozy.

Nutrition information is estimated.

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