If you’re after a foolproof dinner that wins rave reviews every single time, this Chicken Alfredo with Egg Noodles Recipe is about to become your new weeknight hero. Imagine tender bites of juicy chicken, ribbons of perfectly cooked egg noodles, and a luxuriously creamy Parmesan Alfredo sauce—all coming together faster than you can order takeout. It’s the kind of cozy, crowd-pleasing dish that makes everyone ask for seconds (and maybe even thirds). Whether you’re serving a hungry family or craving something soothing at the end of the day, this recipe will steal the spotlight at your dinner table.

Chicken Alfredo with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Alfredo with Egg Noodles Recipe lies in its lineup of everyday ingredients. Each item brings something special to the dish, building layers of comfort and restaurant-worthy flavor—with a color and richness that make it irresistible.

Wide Egg Noodles (12 oz): These soft, chewy noodles are the ultimate pasta for soaking up all that luscious Alfredo sauce.
Olive Oil (2 tablespoons): Use good olive oil to sear the chicken for extra flavor and a beautiful golden crust.
Boneless, Skinless Chicken Breasts (1 pound, cut into bite-sized pieces): Fresh chicken stays tender and juicy and cooks up quickly.
Italian Seasoning (1 teaspoon): A classic blend that infuses the chicken with herby notes; it’s the secret to a savory base.
Salt & Black Pepper (to taste): Essential for bringing all the flavors into perfect harmony.
Unsalted Butter (2 tablespoons): Butter makes the Alfredo sauce silky and rich—don’t skip it.
Garlic (3 cloves, minced): Fresh garlic brings a warm, aromatic backbone to the sauce.
Heavy Cream (1 ½ cups): The key to that dreamy, creamy sauce that makes Alfredo famous.
Grated Parmesan Cheese (1 cup): Freshly grated Parm melts beautifully and adds signature salty, nutty depth.
Garlic Powder (½ teaspoon): For an extra punch of garlicky goodness that permeates the sauce.
Ground Nutmeg (¼ teaspoon, optional): Just a hint brightens the sauce and adds a subtle, comforting warmth.
Fresh Parsley (2 tablespoons, chopped, optional): A sprinkle on top for color and a pop of fresh flavor.

How to Make Chicken Alfredo with Egg Noodles Recipe

Step 1: Cook the Egg Noodles

Fill a large pot with salted water and bring it to a lively boil. Add your wide egg noodles and cook them according to package instructions. You want them tender, yet pleasantly toothsome, so keep an eye on them. Once done, drain the noodles well (don’t rinse!) and set aside—they’ll be ready to soak up every drop of your creamy Alfredo sauce.

Step 2: Sear the Chicken

While your noodles bubble away, heat the olive oil in a large skillet over medium-high heat. Pat your chicken pieces dry, then season them generously with Italian seasoning, a sprinkle of salt, and a few grinds of black pepper. Carefully add the chicken to the hot pan, arranging the pieces in an even layer. Let them sear undisturbed for a few minutes so they develop a lovely golden color, then stir occasionally until the chicken is cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and keep it cozy for later.

Step 3: Make the Alfredo Sauce

Using the same skillet (don’t clean it—the browned bits add so much flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and let it come to a gentle simmer, whisking to combine. Stir in the grated Parmesan cheese, garlic powder, and nutmeg if you want that extra special touch. Let the sauce simmer for 3 to 4 minutes, stirring often, until it thickens slightly and all the cheese has melted into a glossy, creamy sauce.

Step 4: Combine Chicken, Noodles, and Sauce

Return the cooked chicken (and any juices) back to the skillet, then add your drained egg noodles. Gently toss everything together, using tongs or a large spoon, until every noodle is perfectly coated and the chicken is nestled into the sauce. Take a moment to inhale—it’ll smell heavenly!

Step 5: Garnish and Serve

Turn off the heat and give the whole dish a taste, adjusting salt and pepper if needed. If you love a touch of color and freshness, sprinkle with chopped fresh parsley. Serve your Chicken Alfredo with Egg Noodles Recipe piping hot, right out of the skillet, for maximum comfort and joy.

How to Serve Chicken Alfredo with Egg Noodles Recipe

Garnishes

A sprinkle of freshly chopped parsley is classic—it adds vibrancy and a delicate pop of flavor. For even more wow-factor, add a dusting of extra Parmesan cheese right before serving. If you like a bit of crunch, toss on some toasted breadcrumbs or pine nuts for contrast. These little touches take the Chicken Alfredo with Egg Noodles Recipe from everyday delicious to extraordinary.

Side Dishes

This comforting pasta begs for simple sides. Try a crisp green salad with lemony vinaigrette to cut through the richness, or roasted broccoli or sautéed mushrooms, which complement Alfredo’s creamy flavor beautifully. Warm, crusty bread is always a welcome addition for scooping up extra sauce.

Creative Ways to Present

Serving this dish family-style in a wide, shallow bowl makes it feel instantly inviting. For special occasions, portion it into individual ramekins, top with Parmesan, and broil briefly for a bubbly top. If you’re feeling playful, serve the Chicken Alfredo with Egg Noodles Recipe in parmesan cheese bowls for an edible “wow” moment.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring them to an airtight container. The Chicken Alfredo with Egg Noodles Recipe will stay fresh in the fridge for up to three days—ideal for next-day lunches or a speedy dinner.

Freezing

If you want to freeze leftovers, let the pasta cool and portion into freezer-safe containers. The Alfredo sauce will thicken a bit once frozen, but it will still be delicious after gentle reheating. For best quality, eat within two months.

Reheating

Reheat your Chicken Alfredo with Egg Noodles Recipe gently over low heat on the stove or in the microwave, splashing in a tablespoon or two of milk or cream to help revive the sauce. Stir frequently and avoid overheating to keep the sauce smooth and the chicken tender.

FAQs

Can I use a different pasta instead of egg noodles?

Absolutely! While egg noodles give the Chicken Alfredo with Egg Noodles Recipe its signature texture, you can swap in fettuccine, penne, or rotini. Just remember to adjust cooking time for different shapes.

Is there a way to lighten up the Alfredo sauce?

You can substitute half-and-half or a mix of milk and cream for some of the heavy cream. The sauce will be a bit lighter but will still coat the noodles beautifully.

Can I make this recipe gluten-free?

Yes! Just use gluten-free egg noodles or your favorite gluten-free pasta. The sauce and chicken are already naturally gluten-free.

What can I add for extra flavor?

Try sautéed mushrooms, fresh spinach, steamed broccoli, or sun-dried tomatoes. A touch of lemon zest or a pinch of crushed red pepper flakes adds brightness and depth, too.

Can I substitute pre-cooked or rotisserie chicken?

Definitely. Simply skip the chicken searing step, add your shredded rotisserie or pre-cooked chicken to the sauce, and warm it through before combining with the noodles.

Final Thoughts

If you’re craving comfort, convenience, and pure crowd-pleasing flavor, you simply must give this Chicken Alfredo with Egg Noodles Recipe a try. It’s creamy, satisfying, and endlessly versatile—sure to become a cherished favorite at your table for years to come!

Chicken Alfredo with Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy Chicken Alfredo with Egg Noodles dish that’s perfect for a satisfying meal. Tender chicken, al dente egg noodles, and a velvety Alfredo sauce come together to create a classic favorite.

Ingredients

Scale

For the Egg Noodles:

12 oz wide egg noodles

For the Chicken:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
1 teaspoon Italian seasoning
Salt and black pepper to taste

For the Alfredo Sauce:

2 tablespoons unsalted butter
3 cloves garlic (minced)
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon ground nutmeg (optional)
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Egg Noodles: Boil salted water and cook egg noodles according to package instructions. Drain and set aside.
Prepare the Chicken: Season chicken with Italian seasoning, salt, and pepper. Cook in a skillet until golden, then set aside.
Make the Alfredo Sauce: Melt butter, sauté garlic, add cream, Parmesan, garlic powder, and nutmeg. Simmer until thickened.
Combine and Serve: Add chicken and noodles to the sauce. Toss to coat. Garnish with parsley and serve.