Chicken Pot Pie Pasta

Ingredients:

• 12 ounces egg noodles
• 3 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced
• 1 1/2 cups frozen mixed vegetables, thawed
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded or diced
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 cup crushed Ritz crackers or breadcrumbs

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Instructions:

1. Cook the egg noodles according to the package directions until just before al dente. Drain and set aside.

2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and mixed vegetables. Cook, stirring often, until the onion becomes translucent.

3. Stir in the minced garlic, salt, thyme, rosemary, and black pepper. Add the remaining butter to the skillet and sprinkle the flour over the mixture. Stir well until the flour forms a paste-like consistency, about 2 minutes.

4. Gradually pour in the chicken broth, a little at a time, stirring constantly to prevent lumps. Once combined, add the heavy cream and bring the mixture to a gentle simmer for 3-5 minutes, or until it thickens.

5. Add the cooked noodles and shredded chicken to the skillet. Stir to combine, making sure everything is well-coated in the creamy sauce. Taste and adjust seasoning as needed.

6. Serve hot, garnished with fresh parsley and topped with crushed Ritz crackers or breadcrumbs. Enjoy!

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Notes:

• For the best results, use rotisserie or roasted chicken.
• Make sure the mixed vegetables are fully thawed and patted dry to prevent the sauce from becoming watery.
• If you'd like extra cheesiness, feel free to add shredded cheddar or mozzarella to the sauce for a creamy, cheesy boost.