Instructions
Step 1
Cook pasta according to package instructions. Drain and set aside.
Step 2
In a large skillet or pot, melt butter over medium heat. Add diced onion and carrots and cook until softened, about 5–7 minutes. Add garlic and cook for another minute.
Step 3
Stir in flour and cook for 1–2 minutes to form a roux. Slowly whisk in chicken broth and milk, stirring constantly until the sauce begins to thicken.
Step 4
Add shredded chicken, peas, salt, pepper, and thyme. Simmer for 3–4 minutes until heated through.
Step 5
Stir in the cooked pasta and mix to coat everything in the creamy sauce. Simmer for 1–2 more minutes.
Step 6
Serve warm, garnished with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to refresh the sauce if needed.
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