Description
This Chicken Pot Pie Noodles recipe is like chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!
Ingredients
Scale
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Step: Cook noodles al dente, according to package directions.
- Step: In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Step: Stir in the flour until combined and no white patches remain.
- Step: Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Step: Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
- Step: Taste and season with a touch more salt and pepper, if necessary. Serve hot and enjoy!
Notes
Feel free to use different frozen/thawed veggies of your choice, and baked chicken breast or rotisserie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 1 g
- Sodium: 284 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 133 mg
Keywords: chicken pot pie noodles, skillet dinner, creamy chicken pasta, easy weeknight meal