Cut chicken into bite sized pieces and place into gallon sized freezer bag.

Add 1 tablespoon of olive oil and all of the spices to the chicken. Thoroughly combine in bag. Let marinate for ten minutes.

Cook egg noodles in a heavily salted pot of water.

After egg noodles have cooked, reserve 1/2 cup of pasta water. Set aside for later use.

Heat a large skillet with one tablespoon of olive oil on high heat. When oil is shimmering, turn heat down to medium-high.

Add chicken, spread out so chicken pieces are all touching pan. Cook for about 5 minutes until browned on one side. Flip, cook for additional 3-4 minutes.

Turn heat to low. Add 1 jar of alfredo sauce to pan. Take reserved pasta water, add to emptied jar of alfredo, shake well in jar with lid on, and pour liquid into skillet. Stir chicken and sauce to combine.

Let simmer for ten minutes on low.

Serve over egg noodles and add chopped tomatoes for a fresh bite. Add some parsley for garnish.

Enjoy!