Description
A comforting and creamy pasta dish inspired by classic chicken pot pie flavors, combining tender chicken, mixed vegetables, and a rich sauce with egg noodles.
Ingredients
Scale
- 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
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the noodles according to the package directions, then drain them.
- Melt the butter in a large skillet over medium heat. Add the onion, garlic, and mixed vegetables to the skillet.
- Season the vegetables with thyme, ½ teaspoon salt, and ¼ teaspoon pepper, stirring to combine. Cook until the onions are soft, about 5 minutes.
- Stir in the flour until the vegetables are coated.
- Add the chicken broth and heavy cream to the vegetables and bring to a simmer.
- Stir occasionally until the sauce thickens, about 5 minutes.
- Add the cooked pasta and shredded chicken to the skillet and stir to combine.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired and serve.
Notes
- Adjust seasoning to your preference.
- Use rotisserie chicken for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg