Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat olive oil over medium heat. Season the cubed chicken with salt and pepper, then add it to the skillet.
- Cook until the chicken is golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until softened.
- Add the frozen vegetables and cook for another 2-3 minutes until heated through. Remove and set aside with the chicken.
- Make the Creamy Sauce:
- In the same skillet, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens, about 5 minutes.
- Stir in the Parmesan cheese until melted and smooth. Season with additional salt and pepper if needed.
- Combine Everything:
- Add the cooked chicken, vegetables, and pasta to the skillet with the sauce. Toss everything together until well-coated.
- Serve:
- Garnish with fresh parsley and enjoy warm!
This Creamy Chicken Pot Pie Pasta is like a warm hug in a bowl! It’s an easy comfort meal that the whole family will love. 🍲