Ingredients
Scale
- 8 oz (225 g) egg noodles
- 2 tablespoons unsalted butter
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the egg noodles in salted boiling water until al dente, then drain.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Add shredded chicken and cook for 2-3 minutes.
- Pour in heavy cream, stirring continuously. Bring to a gentle simmer.
- Add grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and sauce thickens.
- Mix in cooked noodles until well coated.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust cream quantity for desired sauce consistency.
- Perfect for leftovers; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg