This dish is the epitome of comfort food, transformed into a delectable pasta dish that's both simple and quick to prepare. The crispy panko topping adds an irresistible crunch, while the creamy sauce ties everything together in perfect harmony.
Prep Time15 minutesminutes
Cook Time30 minutesminutes
Total Time45 minutesminutes
Yield 4servings
5 from 1 vote
Ingredients
3Tbspunsalted butterdivided
1/4cuppanko breadcrumbs
2clovesgarlicminced
2smallcarrotssliced
1tspall-purpose flour
1cupheavy cream
3/4cupchicken broth
1lbboneless, skinless chicken breastcut into 1/2 inch cubes
1/2cuppeas
12ozegg noodles
Instructions
In a large skillet, heat 1 Tbsp. butter over medium heat. Add panko and cook, stirring occasionally, until browned. Transfer to small bowl or plate.
In same skillet, melt remaining butter and add garlic and carrots. Cook over medium heat until carrots are soft and garlic is fragrant, about 4-5 minutes. Add flour and stir to incorporate.
Pour in heavy cream and chicken broth and bring mixture to boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by about half; 10-12 minutes.
Add diced chicken and peas and stir to incorporate. Cook over medium-low heat for 8-10 minutes, or until chicken is cooked through. Season with salt and pepper.
While chicken is cooking, bring large stockpot with water to boil. Add pasta and cook, according to package directions, until al dente.
Drain pasta and toss with sauce mixture. Divide among 4 bowls and top with crispy panko breadcrumbs. Serve immediately.