Creamy Chicken Pot Pie Pasta

Boil pasta

1. Bring a large pot of salted water to a boil. Boil noodles according to package directions. Drain and toss with a bit of olive oil to prevent sticking. Set aside.

Cook chicken

1. To a large skillet or shallow dutch oven, add 1 Tbsp butter and 1 Tbsp olive oil and heat over MED heat.
2. Once hot, add diced chicken and season with Italian seasoning and 1/2 tsp of kosher salt. Cook, stirring occasionally, for about 4-5 minutes, until golden brown and cooked through. Remove to a plate, but don’t clean out the skillet.

Cook veggies

1. Add remaining 2 Tbsp butter to the same skillet. Once melted, add onion and celery and cook 3-5 minutes, stirring occasionally, until softened. Add garlic and cook about 30 seconds, until fragrant.
2. Add frozen peas and carrots and stir well to combine.

Add liquids

1. Add flour and stir well to coat the veggies. Cook for about 30 seconds, to get the taste of raw flour out.
2. Slowly pour in chicken stock, stirring as you pour, then pour in heavy cream. Add remaining 1/2 tsp salt, parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir well increase heat to MED HIGH and bring to a boil.

Thicken

1. Once boiling, reduce heat to LOW and simmer, stirring occasionally, for about 5 minutes, or until thickened enough to generously coat the back of a wooden spoon.

Combine and serve

1. Stir in cooked chicken and drained pasta, until well combined.
2. Serve hot, garnished with a good sprinkle of black pepper.