If you’re craving the ultimate comfort food that can be on your table in just 30 minutes, look no further than this Chicken Alfredo with Egg Noodles Recipe. Creamy parmesan sauce, tender golden chicken, and silky egg noodles all twirl together in a dish that’s as cozy as it is indulgent. Whether you’re feeding the family, looking for a weeknight treat, or surprising friends, this recipe delivers the classic flavors of Italian-American alfredo with a rich, homemade touch—plus, those buttery noodles soak up every bit of that luscious sauce!
Ingredients You’ll Need
Each ingredient in this Chicken Alfredo with Egg Noodles Recipe is intentionally chosen for flavor, texture, and aroma. Don’t be tempted to swap or skip—the magic is in the details! From the cheesy sauce to the savory chicken, let’s see what you’ll need:
- Wide Egg Noodles (12 ounces): Their flat, ribbon-like texture is perfect for soaking up the creamy sauce and feels wonderfully hearty in every bite.
- Olive Oil (1 tablespoon): Adds subtle fruity notes and helps the chicken get beautifully golden and juicy.
- Boneless, Skinless Chicken Breasts (1 pound, cut bite-sized): Mild, tender chicken provides the perfect protein centerpiece that stays moist and flavorful.
- Italian Seasoning (1 teaspoon): This blend delivers a mellow herbiness that makes the chicken taste like it simmered all day (no one has to know it’s a 30-minute meal!).
- Salt (½ teaspoon): Balances and enhances every savory flavor in the sauce and pasta.
- Black Pepper (¼ teaspoon): Adds just the right amount of warmth and contrast to the creamy sauce.
- Unsalted Butter (2 tablespoons): Melts into the sauce for rich silkiness and depth.
- Garlic (3 cloves, minced): The aromatic backbone—don’t skimp! A quick sizzle brings tons of flavor to the creamy base.
- Heavy Cream (1½ cups): This is the heart of the Alfredo sauce, giving it that indulgent, velvety body.
- Grated Parmesan Cheese (¾ cup): Sharp, nutty, and salty, parmesan melts into the sauce for that classic alfredo tang.
- Fresh Parsley (¼ cup, chopped, optional): A sprinkle of green not only looks stunning, it also adds a fresh, herbal pop to finish the dish.
How to Make Chicken Alfredo with Egg Noodles Recipe
Step 1: Boil the Egg Noodles
Start by bringing a large pot of salted water to a rolling boil—the salt seasons the noodles from the inside out. Cook your wide egg noodles until al dente, following the package directions. Give them a good drain and set aside, ready to welcome the creamy sauce and chicken.
Step 2: Cook the Chicken
Heat olive oil in your largest skillet over medium-high, making sure it’s shimmering before you add the chicken. Toss in your bite-sized chicken pieces along with the Italian seasoning, salt, and pepper. Sauté for about 6 to 8 minutes, moving them occasionally so every piece gets nicely golden and cooked through. Once finished, transfer the chicken to a plate and cover lightly to keep warm.
Step 3: Make the Alfredo Sauce
Using the same skillet (don’t clean it out—those brown bits are flavor gold!), lower the heat to medium and melt in your butter. Stir in the minced garlic, letting it sizzle just until it’s fragrant, about 30 seconds, so it doesn’t burn. Pour in the heavy cream and bring it to a gentle simmer, stirring often. After about 3 to 4 minutes, it should start thickening slightly—a sign it’s ready for cheese!
Step 4: Finish the Sauce with Parmesan
Gradually add the grated parmesan, stirring steadily as it melts into the cream and creates that signature silky alfredo texture. Don’t rush this part—make sure all the cheese is smooth and luscious before the next step.
Step 5: Combine Everything
Now for the grand finale! Return the cooked chicken to your skillet, followed by the drained egg noodles. Toss everything together until those noodles are wonderfully coated and every piece of chicken is swaddled in sauce. Heat for 1 to 2 minutes, just until warmed through, then remove from the heat.
Step 6: Serve and Garnish
Dish up generous bowls of this Chicken Alfredo with Egg Noodles Recipe immediately, finishing with a sprinkle of fresh parsley for that restaurant-inspired flair (and a bit of color). Get ready for creamy pasta bliss in every forkful!
How to Serve Chicken Alfredo with Egg Noodles Recipe
Garnishes
This dish truly shines with a finishing touch—try a shower of freshly chopped parsley for color and freshness. For a special twist, add extra parmesan, a crack of black pepper, or even lemon zest for brightness. These little details make every plate feel extra special.
Side Dishes
Keep things classic with warm garlic bread, which is perfect for mopping up any leftover sauce. Or go fresh and vibrant with a simple green salad tossed in Italian vinaigrette. If you want something heartier, steamed broccoli or a medley of roasted vegetables complement the creamy Chicken Alfredo with Egg Noodles Recipe beautifully.
Creative Ways to Present
For a fun dinner party vibe, serve your alfredo in shallow pasta bowls with a tangle of noodles topped with extra chicken and a parsley flourish. Or, try plating individual nests of noodles with the luscious sauce spooned over top. For family-style serving, pile everything into a big platter and let everyone dig in—no one can resist that creamy, steaming first scoop!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the Chicken Alfredo with Egg Noodles Recipe cool slightly, then transfer to an airtight container. It keeps well in the fridge for up to 3 days. The noodles might absorb some of the sauce as they chill, but that’s easy to fix when reheating.
Freezing
While creamy sauces sometimes separate after freezing, this recipe can handle it! Place cooled alfredo in a freezer-safe container. For the best texture, freeze up to one month, then thaw slowly in the fridge overnight before reheating.
Reheating
For perfect leftovers, reheat gently in a skillet or saucepan over medium-low, adding a splash of milk or cream to loosen up the sauce as it warms. Stir constantly until hot and creamy—avoid microwaving for too long, as it can make the sauce separate.
FAQs
Can I use a different type Main Course
Absolutely! Fettuccine or linguine are classic choices for Alfredo, but using egg noodles in this Chicken Alfredo with Egg Noodles Recipe offers a silky texture and homey feel. Any pasta shape you love will make it your own.
How can I make this meal lighter?
For a less rich version, swap heavy cream for half-and-half or even whole milk (though the sauce will be thinner). You can also add steamed veggies like broccoli or peas for bulk and fresh greens—delicious and a bit healthier.
Is it possible to make this gluten-free?
Yes! Choose your favorite gluten-free egg noodles or pasta variety. The sauce and chicken are naturally gluten-free, so just keep an eye on your noodles and you’ll still enjoy the same creamy deliciousness.
What proteins can I substitute for chicken?
You can try sliced cooked sausage, sautéed shrimp, or even pan-seared tofu if you’re craving a twist. The Alfredo sauce and noodles make a fantastic base for lots of proteins in this Chicken Alfredo with Egg Noodles Recipe.
What should I do if my sauce is too thick?
If the sauce thickens up too much (especially after standing or reheating), simply add a splash of milk or cream and stir until the desired consistency returns. It’s an easy fix for creamy perfection every time!
Final Thoughts
This Chicken Alfredo with Egg Noodles Recipe is the kind of meal that brings people together around the table with lots of happy sighs and second helpings. Treat yourself (and your crew) to this creamy, satisfying classic—you’ll be amazed at how easy and rewarding homemade Alfredo can be!
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Chicken Alfredo with Egg Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of Chicken Alfredo with Egg Noodles. This easy-to-make dish combines tender chicken, al dente egg noodles, and a rich Parmesan cream sauce for a satisfying meal that’s perfect for busy weeknights.
Ingredients
Egg Noodles:
- 12 ounces wide egg noodles
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Egg Noodles: Boil salted water and cook noodles until al dente. Drain and set aside.
- Cook the Chicken: Sauté chicken with seasonings until cooked through. Set aside.
- Prepare the Alfredo Sauce: In the same skillet, melt butter, sauté garlic, pour in cream, simmer, and melt Parmesan.
- Combine and Serve: Return chicken and noodles to the skillet, toss until coated. Heat through and garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add steamed broccoli or peas for extra vegetables.
- Leftovers reheat well with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 2g
- Sodium: 410mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 165mg
