Ingredients:

  • 12 oz dried egg noodles
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 1/2 cup onion, finely diced
  • 1/2 cup carrots, small dice
  • 1/2 cup celery, finely sliced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz full-fat cream cheese, softened
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cook the pasta in a large pot of salted boiling water until just before al dente. Reserve at least 1/2 cup of starchy pasta water before draining.
  2. In a deep 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Add the cubed chicken breast seasoned with salt and pepper. Sauté for 5-6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
  3. In the same skillet, melt the remaining 3 tablespoons of butter. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are tender and slightly caramelized.
  4. Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
  5. Slowly whisk in the chicken broth, heavy cream, dried thyme, and garlic powder. Bring to a gentle simmer until the sauce begins to thicken.
  6. Whisk in the softened cream cheese until the sauce is smooth and velvety. Stir in the frozen peas and the cooked chicken.
  7. Add the cooked pasta to the skillet. Toss to coat, adding the reserved pasta water a tablespoon at a time until the sauce reaches a perfect 'clingy' consistency. Garnish with fresh parsley and serve immediately.