Creamy Mushroom & Chicken Noodle Bake for Two

1. Prep Topping

Toast & Season Panko: In a 10-inch nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring frequently, until the crumbs are evenly browned, about 3 to 5 minutes. Remove from heat, add Parmesan cheese, and stir to combine, ensuring any clumps are broken up. Transfer to a bowl and set aside for later use.

2. Sauté Vegetables

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat until shimmering. Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until the mushrooms have released their moisture and turned golden brown, approximately 8 minutes.

3. Brown Chicken

To the skillet, add the chicken pieces and sprinkle with flour. Stir continuously until the chicken is well-coated and no dry flour is visible. Cook for an additional minute.

4. Simmer & Thicken

Pour in the half-and-half and chicken broth, stirring to combine. Submerge the egg noodles in the liquid and cook uncovered, stirring regularly. The noodles should be tender and the sauce thickened enough that a rubber spatula leaves a trail taking about 3 seconds to fill in, which will take around 8 minutes.

5. Final Touches

Stir in the shredded cheddar cheese, peas, and the remaining ⅛ teaspoon each of salt and pepper. Continue to stir until the cheese has melted completely and the peas are heated through, about 2 minutes.

6. Combine & Serve

Remove the skillet from heat and sprinkle the reserved panko mixture evenly on top. Serve immediately, enjoying a cozy and satisfying meal.