Chicken Pot Pie Pasta

Ingredients:

8 oz penne pasta
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 cups cooked chicken, shredded
1 cup frozen peas
1/2 teaspoon dried thyme
Salt and pepper, to taste
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions:

Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and carrots, and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and milk, continuing to stir until the mixture is smooth and thickened.
Add the shredded chicken, frozen peas, and dried thyme to the skillet. Stir to combine.
Season with salt and pepper to taste, and cook until the mixture is heated through, about 5 minutes.
Stir in the cooked penne pasta and shredded cheddar cheese until everything is well combined and the cheese is melted.
Serve the Chicken Pot Pie Pasta hot, garnished with chopped fresh parsley.