Description
A quick and creamy skillet meal with shredded chicken and tender egg noodles, perfect for busy weeknights.
Ingredients
- 2 cups cooked egg noodles
- 1 pound cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup (4 tbsp) butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup frozen peas and carrots
Instructions
- Melt butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and cook until fragrant, about 30–60 seconds.
- Pour in the chicken broth and bring to a gentle simmer, scraping any browned bits from the pan.
- Stir in shredded chicken, heavy cream, salt, black pepper, and paprika. Lower heat and simmer without boiling.
- Fold in cooked egg noodles and frozen peas and carrots, stirring to coat evenly.
- Cook for an additional 3–5 minutes until heated through and the sauce slightly thickens. Adjust seasoning as needed.
- Serve immediately.
Notes
For added veggies, include sliced mushrooms or chopped spinach. Can be made ahead and stored separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American