Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles, reserving about 1/2 cup of the pasta water, and set aside.8 ounces uncooked egg noodles
- While the noodles are cooking, season the chicken pieces generously with salt and freshly ground black pepper. If using, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. If you’re not searing the chicken, you can add it directly to the sauce in step 4.1 pound boneless, skinless chicken breasts or thighs, to taste Salt, to taste freshly ground black pepper, 1 tablespoon olive oil
- Reduce the skillet heat to medium. Add the unsalted butter to the skillet and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 2 cloves garlic
- Pour in the heavy cream (or half-and-half) and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.1/2 cup heavy cream or half-and-half, 1/4 cup grated Parmesan cheese
- Add the drained noodles and the cooked chicken (if not already in the skillet) to the sauce. Toss everything together to coat evenly. If the sauce seems too thick, gradually add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.8 ounces uncooked egg noodles, 1 pound boneless, skinless chicken breasts or thighs
- Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra Parmesan cheese and the remaining fresh parsley before serving immediately.2 tablespoons fresh parsley, 1/4 cup grated Parmesan cheese, to taste Salt, to taste freshly ground black pepper
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop (recommended) with a splash of milk or chicken broth, or in the microwave.
