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
Scale
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
