Creamy Chicken and Egg Noodle Bake

Instructions

Step 1 Preheat the oven to 375°F (190°C) and lightly grease a baking dish /n
Step 2 Cook the egg noodles according to package instructions until al dente, then drain and set aside /n
Step 3 Season the chicken with salt, pepper, and paprika /n
Step 4 Heat olive oil in a skillet over medium-high heat and sear the chicken until golden on both sides, then remove and set aside /n
Step 5 In the same skillet, melt butter and sauté garlic until fragrant /n
Step 6 Add chicken broth and heavy cream, stirring to combine /n
Step 7 Stir in sour cream, Parmesan cheese, and Italian seasoning until smooth and creamy /n
Step 8 Place the cooked noodles in the baking dish and pour some sauce over them /n
Step 9 Arrange the chicken on top and pour remaining sauce over the chicken /n
Step 10 Bake for 25–30 minutes until the chicken is fully cooked and the sauce is bubbly /n
Step 11 Garnish with fresh parsley and serve warm

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. Add a splash of broth or cream if needed to maintain the sauce’s creamy texture.