Chicken Pot Pie Pasta (Print Version)
# Ingredients:
01 -
10 oz package dried egg noodles.
02 -
3 tablespoons unsalted butter, divided.
03 -
1 tablespoon olive oil.
04 -
1 lb boneless skinless chicken breasts, cut into ½" pieces.
05 -
1 teaspoon dried Italian seasoning.
06 -
1 teaspoon kosher salt, divided.
07 -
1 medium yellow onion, diced.
08 -
2 stalks celery, diced.
09 -
4 cloves garlic, minced.
10 -
10-12 oz bag frozen peas and carrots.
11 -
8 oz can whole kernel corn, drained.
12 -
2 tablespoons all purpose flour.
13 -
2 cups reduced sodium chicken broth.
14 -
1 cup heavy whipping cream.
15 -
1 teaspoon dried parsley.
16 -
½ teaspoon black pepper.
17 -
½ teaspoon dried thyme.
18 -
¼ teaspoon onion powder.
19 -
¼ teaspoon garlic powder.
20 -
¼ teaspoon paprika.
21 -
⅛ teaspoon ground nutmeg.
# Instructions:
01 -
Boil noodles in salted water according to package. Drain and toss with olive oil to prevent sticking.
02 -
Heat 1 Tbsp each butter and oil over medium heat. Cook chicken with Italian seasoning and salt until golden, 4-5 minutes. Remove to plate.
03 -
In same skillet, melt 2 Tbsp butter. Cook onion and celery 3-5 minutes. Add garlic for 30 seconds. Stir in frozen vegetables.
04 -
Add flour to coat vegetables. Slowly stir in broth and cream. Add seasonings, bring to boil, then simmer 5 minutes until thickened.
05 -
Stir in cooked chicken and pasta until well combined. Serve hot with black pepper.
# Notes:
01 -
Serving size can be adjusted as needed.
02 -
Perfect fusion of pasta and pot pie flavors.
03 -
Sauce should coat back of spoon when done.