Chicken Pot Pie Noodle Skillet



10 ounces egg noodles

2 tablespoons unsalted butter

1 sweet onion, diced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 1/2 cups cooked chicken breast, cut into small cubes

Salt & Pepper to taste

Effortless Cooking in a Flash

Noodle Prep:

Cook the egg noodles al dente following package instructions.

Sauté Veggies:

In a large skillet, melt the butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots, seasoning with salt and pepper. Cook until the onions become translucent, approximately 3 minutes.

Build the Sauce:

Blend in flour until well combined. Subsequently, pour in the chicken broth and heavy cream, bringing it to a boil before reducing to a simmer. Continue to stir intermittently until the mixture thickens, roughly 5 minutes.

Combine and Serve:

Integrate the drained pasta and cooked chicken into the skillet, seasoning further with salt and pepper as desired. Serve hot and savor every bite!

This one-skillet chicken pot pie noodles dish promises a heartwarming, hassle-free dinner, balancing a rich, creamy profile with the home-cooked essence of a classic meal. Enjoy effortlessly delightful dining!