Chicken Pot Pie Noodle Skillet

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 8 oz egg noodles (or your preferred pasta)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon fresh parsley (for garnish)

Instructions:

1. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened.
3. Add the broth and cream: Pour in the chicken broth and heavy cream. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
4. Cook the noodles: Add the uncooked egg noodles to the skillet and cook according to the package instructions, about 7-9 minutes, until the noodles are tender.
5. Combine everything: Add the frozen mixed vegetables and cooked chicken back into the skillet. Stir everything together and cook for another 5 minutes until the vegetables are heated through.
6. Add cheese: Stir in the Parmesan cheese and shredded cheddar cheese (if using) until melted and creamy.
7. Garnish and serve: Sprinkle fresh parsley over the top and serve warm. Enjoy your creamy, comforting Chicken Pot Pie Noodle Skillet!

Tips:

• You can swap the heavy cream for half-and-half or milk for a lighter version.
• Add extra vegetables like mushrooms or spinach for more flavor and nutrition.