Description
This Chicken Alfredo with Egg Noodles recipe features tender diced chicken breasts cooked to perfection and tossed in a creamy, cheesy Alfredo sauce made with Parmesan and mozzarella cheeses. Combined with perfectly al dente egg noodles and garnished with fresh parsley, this comforting Italian-inspired dish comes together in just 30 minutes for a satisfying family meal.
Ingredients
Scale
Egg Noodles
- 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 for garnish
- Extra Parmesan cheese (optional)
Instructions
- Cook the egg noodles: Boil egg noodles in salted water according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Add the cream and cheese: Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Gradually add the grated Parmesan and shredded mozzarella cheeses, stirring continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine everything: Return the cooked chicken to the skillet with the Alfredo sauce. Add the drained egg noodles as well. Toss everything together carefully to coat the noodles and chicken evenly with the rich Alfredo sauce.
- Serve and garnish: Transfer the Chicken Alfredo with Egg Noodles to serving plates. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Notes
- Use freshly grated Parmesan for the best flavor and smoother sauce texture.
- To make the dish lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
- For a gluten-free version, use gluten-free pasta noodles.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
