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These buttery noodles with chicken are total feel-good comfort food. Think juicy chicken breast, creamy mushroom sauce, and super buttery egg noodles. It’s my top tip when you want a Sunday-style meal in a hurry.
Ingredients
- Egg noodles (wide): grab the ones with egg for that extra silky, sauce-grabbing goodness
- Fresh parsley: flat-leaf is extra punchy and brightens up everything
- Parmesan (fresh): if you want flavor, shred your own from a block for the gooey factor
- Mushrooms (cremini or mixed): pick the firmest, freshest ones you see—avoid slimy or wet ones
- Chicken broth: the good kind (not fake flavors) makes the sauce extra rich
- Unsalted butter: keeps the sauce silky and the mushroom flavor shines, so you can season your way
- Chicken breast: brings the juiciness and protein; be sure all pieces are the same thickness so they cook right
- Heavy cream: at least 30% fat makes your sauce thick and luscious
- Olive oil (for cooking): go with something light and mild for the best taste
- Garlic: fresh is best crushed or pressed straight into the pan for real punch
- Salt and black pepper: use a pinch to season; crack the pepper fresh at the end if you can
- Dried oregano and thyme: these add that herby boost, but only if you use great quality so it’s not bitter
Step-by-step made easy
- Dishing up and serving:
- Lay out chicken on top of your noodles, pour on the mushroom sauce, then shower with parsley and parmesan. Serve right away.
- Cooking and mixing the noodles:
- Boil noodles using the package directions until just al dente, drain, toss hot with a little butter, and portion onto plates.
- Finish sauce with cream:
- Pour in the cream and let the sauce bubble until thick and glossy, stirring sometimes.
- Add broth:
- Pour in chicken broth, scrape up all the browned bits, and let it simmer down to half the liquid.
- Add flavor boosters:
- Stir in chopped garlic, thyme, and oregano, cook for a minute or two till it all smells amazing.
- Sauté mushrooms:
- Melt butter in the just-used pan, toss in mushrooms, and cook them over medium heat until golden and the liquid’s gone.
- Brown the chicken:
- Heat olive oil in a big pan over medium-high, sear chicken on each side about 4–5 minutes until golden, cooked through, and keep warm.
- Get the chicken ready:
- Pound the chicken breasts to an even thickness, sprinkle with salt and pepper, so they cook up evenly in the pan.
What’s handy to know
Packed with protein and keeps you full
Still stays creamy after warming up again
Awesome for company or Sunday dinners
I love scooping up those golden mushroom bites in the sauce, and the kids at my table can’t resist sneaking a bit more parmesan because it just tastes like home
How to keep leftovers fresh
Stash extras in a sealed container in the fridge—they stay good for up to two days. Reheat gently with a splash of milk or broth to bring the creaminess back. Don’t blast it too hot or the cream might separate.
Easy swaps for this dish
You can switch in grilled chicken thighs or turkey breast chunks for the chicken. Veggie? Grab some firm soy fillets. Not into mushrooms? Use zucchini or spinach. Swap cream for crème fraiche if you want it even richer.
Make it taste even better
This is perfect with a big bowl of green salad with lemony dressing and fresh baguette. If you like, pour a glass of white wine too. At our house, there’s never anything left on the plate.
A quick backstory
Chicken and mushroom pasta dishes are big-time comfort food in Germany. They bring back memories of classic creamy meals from childhood and are a huge hit on family days. Honestly, who hasn’t loved buttery noodles at some point?
Common Questions About This Recipe
- → How do you keep chicken breast nice and juicy?
Just give it a gentle pound, then sear it quick and hot. That way it stays tender and won't dry out.
- → Could I swap out champignons for a different mushroom?
Absolutely! Try brown mushrooms, chanterelles or king oyster if you find them. Go with what you like or what's in season.
- → What kind of noodles work best?
Go for wide egg noodles, they really catch the sauce. But tagliatelle or fettuccine are also delicious here.
- → Can you make this ahead of time?
You bet. Cook the sauce and chicken earlier, then right before eating just make the noodles and layer it all up.
- → Which herbs go well on top?
Fresh parsley all the way, or swap for chives or a bit of basil for a twist.