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Creamy Chicken Noodle Skillet

Creamy Chicken and Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Jamie Sanders
  • Total Time: 20 minutes
  • Yield: 4 generous servings 1x


Everyone will love this Creamy Chicken and Noodles Skillet Recipe.  It’s a quick and easy one-skillet meal that tastes like chicken pot pie, but without all the work!


  • 2 tbsp butter
  • 8 oz thinly sliced mushrooms
  • 1/2 cup diced onions
  • 1 tsp diced/minced garlic
  • 1 1/4 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups chicken broth
  • 3 cups No Yolks Egg noodles
  • 2 cups chopped rotisserie chicken
  • 3/4 cup heavy cream
  • 1/2 cup frozen sweet corn, thawed
  • 1 cup frozen peas and carrots, thawed
  • optional (only if needed, 1 tsp cornstarch)


  1. Add butter to a 12-inch skillet.  Heat skillet over med-high high heat.  Add mushrooms, garlic and onions and cook ’til browned. (about 4 minutes)
  2. Add chicken broth, poultry seasoning, salt, pepper and noodles to skillet.  Cover and cook for 6 minutes, stirring occasionally.
  3. Stir cream into the skillet, add chicken.  Reduce heat to med-low.
  4. Stir in corn, peas and carrots.  Cook an additional 3 to 5 minutes until liquid thickens a bit.
  5. Remove skillet from heat, as the sauce cools it will thicken a bit more.  Season to taste with more salt and pepper as needed.
  6. Optional: For faster thickening, mix 1/4 cup additional chicken broth with 1 tsp cornstarch until smooth.  Mix broth/cornstarch mixture into the skillet, cooking for another few minutes.
  7. Garnish with fresh parsley and serve with biscuits, yum!


Don’t skimp on the mushrooms, onions, garlic and butter in step one – this is where much of the flavor comes from!

After the final cooking time, give it a taste and add additional salt, pepper and poultry seasoning as needed.