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
  1. Cook noodles al dente, according to package directions.
  2. In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
  3. Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.
  4. Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
  5. Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!
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