To get started on this easy weeknight meal, cook noodles al dente, according to package directions. Then, in a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined. Next, pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes. Drain pasta and add to skillet, along with the cooked chicken. Add more salt and pepper to taste and serve up hot!
This meal really is that easy! I love using rotisserie chicken for this recipe. It’s already cooked, I just need to shred it up. The frozen peas and carrots help things go faster as well. Check out the full ingredient list and recipe below!
