Chicken Pot Pie Noodle Skillet

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• 10 oz egg noodles
  Ingredient note

  Source: 10 oz. egg noodles
• 2 tbsp butter
  Ingredient note

  Source: 2 tbsp butter
• 1 each medium sweet onion (diced)
  Ingredient note

  Source: 1 medium sweet onion (diced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1½ cups frozen peas and carrots (thawed)
  Ingredient note

  Source: 1½ cups frozen peas and carrots (thawed)
• 1 tsp coarse salt
  Ingredient note

  Source: 1 tsp coarse salt
• ¼ tsp black pepper
  Ingredient note

  Source: ¼ tsp black pepper
• 2 tbsp all-purpose flour
  Ingredient note

  Source: 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
  Ingredient note

  Source: 1 cup low-sodium chicken broth
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1½ cups cooked chicken breast (cut into small cubes)
  Ingredient note

  Source: 1½ cups cooked chicken breast (cut into small cubes)

1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
3. Stir in the flour until combined and no white patches remain.
4. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
5. Drain the pasta and add to the skillet, along with the chopped chicken. Toss to combine.
6. Taste and season with a touch more salt and pepper, if desired. Serve hot and enjoy!