Ever opened your fridge and just stared, willing a delicious dinner to magically appear? Yeah, me too. That’s exactly how this lifesaver of a recipe came to be. It’s my go-to on those nights when even thinking about a long ingredient list is exhausting. This 5 ingredient creamy parmesan noodles with shredded chicken is proof that you don’t need a lot to make a meal that tastes like you fussed all day.
Why You’ll Love This
You’ll love this because it’s the ultimate no-fuss comfort food. We’re talking creamy, cheesy, and packed with protein, all in one pot. It’s faster than waiting for pizza delivery and so much more satisfying. The whole family will gobble it up, and you’ll love that cleanup is a total breeze. It’s a win-win kind of meal.
Equipements Needed
- Large pot or Dutch oven
- Colander for draining pasta
- Measuring cups
- Box grater (highly recommended for the best cheese!)
Ingredients
- 12 oz wide egg noodles: The perfect shape for holding onto all that creamy sauce.
- 2 cups cooked, shredded chicken: A fantastic shortcut for using up a rotisserie chicken.
- 1 cup grated parmesan cheese: Freshly grated melts so much better than the pre-shredded kind.
- 1 cup whole milk: Makes our sauce luxuriously creamy and rich.
- 4 tbsp butter: For a rich, silky base for our simple sauce.
Step By Step
- Cook the egg noodles in a large pot of generously salted boiling water according to the package directions until al dente. Drain them well.
- Return the empty pot to the stove over medium-low heat. Add the butter and milk, warming it until the butter melts and the mixture is hot but not boiling.
- Turn the heat to low. Gradually whisk in the grated parmesan cheese until it’s completely melted and the sauce is smooth.
- Stir in the cooked, shredded chicken and let it warm through for about 2 minutes.
- Add the drained egg noodles back to the pot and toss everything together until every single noodle is coated in that gorgeous, creamy sauce. Serve immediately!
Cooking Method Tips
- Don’t rinse your noodles after draining. That starchy coating helps the sauce cling to every strand.
- Grate your own parmesan cheese from a block. It melts smoother and tastes infinitely better than the pre-shredded stuff that’s coated in anti-caking agents.
- Keep the heat low when making the sauce. Too high of heat can cause the milk to scald or the cheese to seize up and get clumpy.
- If your sauce seems a little too thick, just add a splash of milk or a spoonful of the pasta water you reserved to loosen it up perfectly.
Variations & Substitutions
- No Chicken? No Problem: Use a can of drained and rinsed white beans or chickpeas for a vegetarian protein boost.
- Dairy-Free Delight: Swap the milk for unsweetened almond or oat milk and use your favorite dairy-free butter and parmesan alternatives.
- Veggie Boost: Stir in a handful of fresh spinach or frozen peas right at the end of cooking—they’ll wilt perfectly in the residual heat.
- Garlic Lovers: Honestly, if you’re like me and believe everything is better with garlic, sauté a minced clove in the butter before adding the milk.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but I love serving it with a simple side salad with a bright vinaigrette to cut through the richness. A side of garlic bread is never a bad idea either for soaking up every last bit of that creamy sauce. So good.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the fridge for up to 3 days. The noodles will soak up a lot of the sauce, so reheating is best done on the stovetop. Just add a small splash of milk or water to the pan to help loosen the sauce back up as it warms over medium heat, stirring frequently. You can microwave it in a pinch, but it might not be as creamy.
Frequently Asked Questions
- Can I use a different pasta? Absolutely! This easy dinner recipe works great with fettuccine, penne, or bowtie pasta.
- What’s the best way to shred chicken? For quick dinner ideas, a store-bought rotisserie chicken is the ultimate hack. Just use two forks to pull the meat apart. You can also poach or bake chicken breasts and shred them yourself.
- Is this one of those healthy easy dinners? It’s a great source of protein and can be part of a balanced diet. For a lighter version, try using low-fat milk and a little less butter.
- Can I make this ahead of time? It’s best served fresh, but you can have your chicken pre-shredded and your cheese pre-grated to make this minimal ingredient recipe come together even faster on a busy weeknight.