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Parmesan Garlic Chicken and Noodles

Parmesan Garlic Chicken and Noodles is a creamy comfort food dinner with tender chicken and buttery egg noodles coated in a rich Parmesan garlic sauce. Cook the chicken until golden, simmer the sauce until slightly thick, then toss with noodles for a restaurant-style finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Parmesan Garlic Chicken and Noodles
  • 12 oz egg noodles
  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 3 tbsp butter
  • 5 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles and chicken
  1. Cook egg noodles according to package directions, then drain and set aside.
  2. Season boneless skinless chicken breasts, cubed with salt, black pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook boneless skinless chicken breasts, cubed for 6–8 minutes until golden and fully cooked.
  5. Remove boneless skinless chicken breasts, cubed and set aside.
Make Parmesan garlic sauce and combine
  1. In the same skillet, melt butter.
  2. Add garlic, minced and cook for 30 seconds until fragrant.
  3. Pour in chicken broth and heavy cream, stirring to combine.
  4. Stir in freshly grated Parmesan cheese, onion powder, and paprika until smooth.
  5. Simmer for 3–4 minutes until slightly thickened.
  6. Return boneless skinless chicken breasts, cubed to the skillet.
  7. Add cooked egg noodles and toss to coat.
  8. Sprinkle with chopped parsley and extra Parmesan before serving.

Notes

For the creamiest sauce, stir Parmesan in gradually so it melts smoothly, and keep the simmer gentle once the cheese goes in. Store leftovers in the refrigerator for up to 3 days; reheat on the stovetop with a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).