Description
A creamy and comforting Chicken Alfredo with Egg Noodles recipe featuring tender diced chicken cooked with a rich homemade Alfredo sauce, tossed with perfectly cooked egg noodles and garnished with fresh parsley. This quick and delicious meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz egg noodles
Chicken
- 1 lb boneless, skinless chicken breasts, diced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp olive oil
Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh parsley
- Extra Parmesan cheese (optional)
Instructions
- Cook the egg noodles: Boil the egg noodles in salted water according to the package instructions until al dente. Drain the noodles well, then set them aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, black pepper, and Italian seasoning. Cook the chicken in the skillet for 6-8 minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the cream & cheese: Pour in the heavy cream and stir, bringing the sauce to a gentle simmer. Gradually add the grated Parmesan and shredded mozzarella cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine everything: Return the cooked chicken to the skillet, then add the drained egg noodles. Toss everything together carefully to coat the noodles and chicken evenly with the creamy Alfredo sauce.
- Serve & garnish: Serve the Chicken Alfredo hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired for extra flavor.
Notes
- You can substitute fettuccine or your preferred pasta for egg noodles.
- For a lighter sauce, consider using half-and-half instead of heavy cream, but the texture may be less rich.
- Freshly grated cheese melts better and enhances flavor compared to pre-shredded varieties.
- Chicken thighs may be used instead of breasts for a juicier result.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
