Ingredients

• 8 oz (225g) egg noodles or wide ribbon pasta
• 1 tbsp butter or olive oil
• 1 lb (450g) boneless chicken breast or thighs, cubed
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ¼ cup (30g) all-purpose flour
• 2½ cups low-sodium chicken broth
• ½ cup frozen peas
• ½ cup heavy cream or full-fat coconut milk
• 1 tsp dried thyme
• ½ tsp poultry seasoning (or sage + rosemary)
• Salt & black pepper to taste
• Optional: ½ cup shredded cheddar or Parmesan
• Crust topping: 1 cup crushed buttery crackers (like Ritz) or store-bought puff pastry scraps

Instructions

Cook pasta al dente according to package; drain and set aside.
In a large skillet or Dutch oven, melt butter over medium-high. Sear chicken 5–6 min until golden; remove.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 30 sec.
Sprinkle flour over veggies; stir 1–2 min to form a roux. Gradually whisk in broth until smooth.
Stir in cream, thyme, poultry seasoning, salt, and pepper. Bring to a simmer.
Return chicken to pot; add peas. Simmer 5–7 min until slightly thickened.
Fold in cooked pasta (and cheese, if using). Heat through 2–3 min.
Optional crispy topping: Sprinkle crushed crackers over servings, or bake individual portions under broiler 2–3 min with puff pastry shards until golden.