Chicken Pot Pie Pasta
Creamy, cozy, and packed with flavor—this Chicken Pot Pie Pasta is comfort in every bite! Try it tonight!
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 ½ cups frozen mixed vegetables thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast shredded
- Salt to taste
- Pepper to taste
Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Cook the egg noodles according to the package instructions, then drain them.
- In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and mixed vegetables.
- Season the vegetables with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions are soft, around 5 minutes.
- Stir in the flour until the vegetables are coated. Pour in the chicken broth and heavy cream, then bring to a simmer.
- Occasionally stir the vegetables until the sauce thickens, about 5 minutes.
- Add the cooked noodles and shredded chicken to the skillet, stirring to combine. Season with salt and pepper to taste.
- If desired, garnish with fresh parsley before serving.
Notes
Notes:
For a comforting twist on a classic dish, this Chicken Pot Pie Pasta Bake is sure to satisfy your cravings for a hearty meal.