Ingredients
Scale
- 8 oz (225 g) egg noodles
- 2 cups cooked chicken, shredded or chopped
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the cooked chicken to the skillet and cook until warmed through, about 2-3 minutes.
- Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked noodles to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute cooked rotisserie chicken for ease.
- Adjust garlic and cheese to taste for a richer flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Kid-friendly, Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 125mg