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Quick and Easy Chicken in a Parmesan White Sauce

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“I don't recall where I got this recipe but this is a quick and easy weeknight dinner. My family loves this dish. You can also just make the noodles and use as a side dish. Also freezes well.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 340.19 g wide egg noodles
  • 35.43 g package hidden valley ranch dressing mix
  • 118.29 ml half-and-half (may take more)
  • 118.29 ml parmesan cheese, add more if you like
  • 118.29 ml butter or 118.29 ml margarine
  • 4 whole boneless chicken breasts
  • 226.79 g ranch dressing

Directions

  1. Cut chicken into bite size pieces.
  2. Marinate chicken in the 8 ounces of ranch dressing. Marinate for 30 minutes. I normally marinate for about 8 hours (I leave it in the fridge while I am at work).
  3. Cook chicken until done.
  4. While chicken is cooking, cook egg noodles according to package directions.
  5. Drain and add butter.
  6. Add the ranch packet, half and half and parmesan cheese and mix well.
  7. Add chicken to noodle mixture and serve.
  8. If you want a creamier sauce add more half and half. Or if you like more cheese, add it.
  9. This also freezes well if you undercook the noodles before freezing.
  10. When ready to cook, thaw in the fridge the night before and reheat in the microwave. You may need to add more half and half when reheating.

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