Chicken Pot Pie Pasta

Ingredients:
– 12 ounces egg noodles
– 2 tablespoons butter
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 ½ cups frozen mixed vegetables, thawed
– 1 teaspoon dried thyme
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– 2 cups cooked chicken breast, shredded
– Salt, to taste
– Pepper, to taste
– Optional: 2 tablespoons fresh parsley, chopped

Directions:
1. Cook the egg noodles according to the package instructions, then drain them.
2. In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and mixed vegetables.
3. Season the vegetables with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions are soft, around 5 minutes.
4. Stir in the flour until the vegetables are coated. Pour in the chicken broth and heavy cream, then bring to a simmer.
5. Occasionally stir the vegetables until the sauce thickens, about 5 minutes.
6. Add the cooked noodles and shredded chicken to the skillet, stirring to combine. Season with salt and pepper to taste.
7. If desired, garnish with fresh parsley before serving.

Notes:
For a comforting twist on a classic dish, this Chicken Pot Pie Pasta Bake is sure to satisfy your cravings for a hearty meal.

Recipe Stats:
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 450
Servings: 4

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