Scale

12 oz (340g) pasta (penne, rotini, or egg noodles)

2 tbsp butter

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup frozen peas

2 cups cooked chicken, shredded or diced

2 tbsp all-purpose flour

1 ½ cups chicken broth

1 cup heavy cream (or milk for a lighter version)

½ tsp salt

½ tsp black pepper

½ tsp dried thyme

½ tsp dried parsley

½ cup grated Parmesan cheese (optional)

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Drain and set aside.

Sauté the Vegetables:

In a large skillet, melt butter over medium heat.

Add onion, carrots, and celery, and cook for 5 minutes until softened.

Stir in garlic and cook for another 30 seconds.

Make the Sauce:

Sprinkle flour over the vegetables and stir well to coat.

Slowly pour in chicken broth, stirring to combine.

Add heavy cream, salt, black pepper, thyme, and parsley.

Simmer for 5 minutes until slightly thickened.

Add Chicken & Peas:

Stir in the cooked chicken and frozen peas.

Cook for 2-3 more minutes until heated through.

Combine & Serve:

Add the cooked pasta to the skillet and toss to coat in the sauce.

Stir in Parmesan cheese if using.

Serve warm and enjoy!