Experience the flavors of a classic chicken pot pie in this simple, delightful pasta dish. With a creamy sauce, tender vegetables, juicy chicken, and a crispy panko breadcrumb topping, it's sure to become a family favorite.
In a large skillet, melt 1 Tbsp of unsalted butter over medium heat
2
Add panko breadcrumbs and cook, stirring occasionally, until browned. Transfer to a small bowl or plate and set aside.
3
In the same skillet, melt the remaining 1 Tbsp of butter and add minced garlic and diced carrots. Cook over medium heat until carrots are soft and garlic is fragrant, about 4-5 minutes.
4
Add flour and stir to incorporate.
5
Pour in heavy cream and chicken broth and bring mixture to a boil.
6
Reduce heat and simmer, stirring occasionally, until liquid is reduced by about half; 10-12 minutes.
7
Add diced chicken breast and peas to the skillet and stir to incorporate. Cook over medium-low heat for 8-10 minutes, or until chicken is cooked through. Season with salt and pepper to taste.
8
While chicken is cooking, bring a large stockpot of water to a boil. Add egg noodles and cook according to package directions until al dente. Drain pasta.
9
Toss the drained pasta with the chicken and sauce mixture in the skillet, ensuring even coating.
10
Serve pasta in bowls, topped with a generous sprinkle of the crispy panko breadcrumb topping.