Sam's Swanson Chicken Noodle Skillet
A creamy lemon chicken noodle skillet turns Swanson broth into a cozy 25-minute dinner.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (134 reviews)
INSPIRED BY
Swanson — Swanson Recipes (website)
Adapted from Swanson's quick chicken and noodles, then rebuilt as a one-skillet creamy lemon dinner with peas.
Story
I found [Swanson](https://www.campbells.com/swanson/recipes/25-minute-chicken-noodles/)'s 25-Minute Chicken and Noodles when I needed a dinner that would not ask much of me. I turned the broth into a creamy lemon sauce, added peas for a little color, and used rotisserie chicken so I could get everyone fed between work and homework. My kindergartner likes the noodles and chicken, while y'all can add extra Parmesan at the table.
By sam
Ingredients
- 1 carton Swanson Chicken Broth (32 ounces)
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 8 ounces wide egg noodles
- 1 1/2 cups shredded cooked rotisserie chicken
- 1 cup frozen peas
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large deep skillet over medium heat. Add the garlic and thyme, then stir for 1 minute until fragrant.
- Pour in the Swanson Chicken Broth and bring it to a lively simmer. Add the egg noodles and cook for 7 to 8 minutes, stirring often, until just tender.
- Stir in the cream, lemon juice, peas, and black pepper. Simmer for 2 minutes until the peas are hot and the sauce lightly coats the noodles.
- Fold in the shredded chicken and half of the Parmesan. Cook for 2 minutes more, just until the chicken is warmed through.
- Taste and add salt if needed. If the sauce seems thick, loosen it with a splash of broth or water.
- Scatter with the remaining Parmesan and parsley. Serve from the skillet while the noodles are glossy and hot.
Chef Tips
- The lemon and peas are the fresh flavor swap that keeps this creamy skillet from tasting heavy.
- Use rotisserie chicken or leftover roast chicken to make the 25-minute timing realistic.
- Stir the noodles often because the broth cooks them directly in the skillet and can catch at the edges.
- For my picky one, scoop out noodles and chicken before adding extra pepper or Parmesan.
Cook's Notes
- Stir the noodles often while they cook in the broth.
- Keep a splash of broth nearby to loosen the sauce.
- Refrigerate leftovers for up to 3 days and reheat gently.