𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐨𝐭 𝐏𝐢𝐞 𝐏𝐚𝐬𝐭𝐚

2. Add the minced garlic and cook for another minute.

3. Stir in the cooked, shredded chicken and frozen peas and carrots. Cook for 2-3 minutes, until the vegetables are heated through.

4. Pour in the chicken broth and bring to a simmer. If you prefer a thicker sauce, mix the flour with a small amount of chicken broth to make a slurry and add it to the skillet. Simmer for a few minutes until the sauce starts to thicken.

5. Stir in the heavy cream, dried thyme, dried rosemary, salt, and black pepper. Cook for 2-3 minutes, until the sauce is creamy and well combined.

6. Add the cooked pasta to the skillet and toss to coat with the sauce.

7. Stir in the grated Parmesan cheese and cook until melted and combined.

Serve your Chicken Pot Pie Pasta warm and enjoy!