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Chicken Alfredo with Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Chicken Alfredo with Egg Noodles recipe offers a creamy, comforting pasta dish featuring tender diced chicken breast cooked to perfection and coated in a rich Alfredo sauce made from heavy cream, Parmesan, and mozzarella cheese. The egg noodles provide a perfect base, making this an easy yet indulgent meal that’s perfect for a family dinner or special occasion.

Ingredients

For the Pasta and Chicken

  • 12 oz egg noodles
  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning

For the 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

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan cheese (optional)

Instructions

  1. Cook the egg noodles: Boil egg noodles in salted water according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
  2. 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. Place the chicken in the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken pieces are browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Make the Alfredo sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  4. Add the cream & cheese: Pour in the heavy cream and stir well, bringing the mixture to a gentle simmer. Gradually add the grated Parmesan and shredded mozzarella cheeses, stirring continuously until all the cheese has melted and the sauce is smooth and creamy.
  5. Combine everything: Return the cooked chicken to the skillet with the Alfredo sauce. Add the cooked egg noodles as well. Toss everything together gently to ensure the noodles and chicken are evenly coated with the creamy sauce.
  6. Serve & garnish: Spoon the chicken Alfredo onto plates or into bowls. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich and creamy.
  • Use freshly grated Parmesan for the best melting and flavor impact.
  • Cook noodles just until al dente to avoid overcooking when mixed with sauce.
  • Add steamed vegetables like broccoli or peas for added nutrition and color.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop to prevent sauce separation.

Find it online: https://slsrecipes.com/chicken-alfredo-with-egg-noodles-recipe/