Ingredients
Scale
- 8 oz wide egg noodles
- 2 tablespoons butter
- 2 cups cooked chicken, shredded or cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the cooked chicken to the skillet and heat through, about 2-3 minutes.
- Pour in the heavy cream and stir. Cook for 2 minutes until the sauce begins to thicken slightly.
- Add the grated Parmesan cheese, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy.
- Combine the cooked noodles with the sauce and chicken. Toss gently to coat evenly.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice.
- Use cooked and shredded rotisserie chicken for convenience.
- Best enjoyed immediately; reheat gently if leftovers are stored.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Kid-friendly, Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 470 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg