Creamy Chicken Pot Pie Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1½ 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 breasts, shredded
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Instructions:
Instructions
- Cook egg noodles in salted boiling water until al dente; reserve 1 cup pasta water before draining.
- In the same pot, melt butter over medium heat; sauté onions for 5-7 minutes until softened. Add garlic and cook for an additional minute.
- Stir in thawed mixed vegetables and thyme; cook for another 2-3 minutes.
- Sprinkle flour over veggies; stir constantly for about a minute. Gradually whisk in chicken broth and heavy cream; simmer until thickened.
- Combine shredded chicken and drained noodles; season with salt, pepper, and half the parsley. Adjust consistency with reserved pasta water if needed.
- Simmer gently for another 2-3 minutes to meld flavors.
- Serve in bowls garnished with remaining parsley.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 590
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Find it online: https://simplefoodplan.com/creamy-chicken-pot-pie-pasta/