Description
A warm and creamy dish featuring tender egg noodles, juicy shredded chicken, and a rich buttery sauce, perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 8 oz. egg noodles
- 2 cups cooked chicken, shredded
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the egg noodles in salted boiling water according to package instructions for about 7 to 10 minutes. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add garlic powder, onion powder, salt, and pepper. Stir until the sauce thickens slightly, about 5 minutes.
- Stir in the shredded chicken until heated through, then add the cooked egg noodles.
- Toss everything together to coat the noodles and chicken evenly with the sauce.
- Serve hot, garnished with chopped parsley.
Notes
This dish can be customized by adding vegetables, using leftover chicken, or adjusting the seasoning to taste. Leftovers can be refrigerated for up to 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: creamy chicken, buttery noodles, comfort food, easy weeknight meals, chicken recipes