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Hearty Chicken Noodles

Category: Satisfying Main Dishes for Every Occasion

Seared chicken breast, thick butter noodles and luscious mushroom sauce all come together. The chicken's seasoned and pan-cooked, resting on al dente egg noodles. A rich sauce made from mushrooms, garlic, cream and broth gets poured on top. Sprinkle lots of parsley and shaved parmesan for the final touch. Perfect for hanging out with friends or family. Every bite brings a little something different, so it's warm and super flavorful.

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Barbara Chef
Updated on Mon, 13 Oct 2025 21:50:08 GMT
A photo of a bowl with pasta, chicken and mushroom sauce. Highlight
A photo of a bowl with pasta, chicken and mushroom sauce. | cookwithcarla.com

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.
A plate with roast lamb, pasta, and sauce. Highlight
A plate with roast lamb, pasta, and sauce. | cookwithcarla.com

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?

Recipe FAQs

→ 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.

Chicken Noodles Mushrooms

Chicken breast on rich butter noodles, loaded mushroom cream sauce and lots of fresh herbs. Creamy, bold and so comforting.

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Category: Main Dishes

Difficulty: Easy

Cuisine: Europäisch

Yield: 4 Servings

Dietary Preferences: ~

Ingredients

→ Hähnchen Zubereitung

01 4 Hähnchenbrustfilets, ohne Haut und Knochen, gleichmäßig plattiert
02 2 Esslöffel Olivenöl
03 Salz, nach Geschmack
04 Schwarzer Pfeffer, nach Geschmack

→ Sauce mit Pilzen

05 225 g frische Champignons, in Scheiben geschnitten
06 1 Esslöffel ungesalzene Butter
07 2 Knoblauchzehen, fein gehackt
08 1 Teelöffel getrockneter Thymian
09 1/2 Teelöffel getrockneter Oregano
10 240 ml Hühnerbrühe
11 240 ml Schlagsahne (mindestens 30% Fett)

→ Nudelmischung und Toppings

12 340 g breite Eiernudeln, gegart und mit Butter vermischt
13 85 g frisch geriebener Parmesan
14 Eine Handvoll frische Petersilie, fein gehackt

Steps

Step 01

Beide Seiten der Hähnchenbrustfilets gleichmäßig mit Salz und schwarzem Pfeffer würzen.

Step 02

Olivenöl in einer großen Pfanne auf mittlerer bis hoher Hitze erhitzen. Hähnchenbrüste einlegen und jede Seite etwa 4–5 Minuten goldbraun und vollständig gegart braten. Anschließend aus der Pfanne nehmen und warm halten.

Step 03

Butter in der selben Pfanne schmelzen und die Pilzscheiben hinzufügen. Auf mittlerer Hitze braten, bis sie goldbraun sind und die entstandene Flüssigkeit verdampft ist.

Step 04

Knoblauch, Thymian und Oregano zu den Pilzen geben und 1–2 Minuten unter Rühren anschwitzen bis es aromatisch duftet.

Step 05

Die Pilzpfanne mit Hühnerbrühe ablöschen, dabei den Bratensatz vom Boden lösen und zugedeckt aufkochen lassen. Flüssigkeit auf die Hälfte reduzieren lassen.

Step 06

Schlagsahne angießen. Die Sauce unter gelegentlichem Rühren leicht aufkochen lassen, bis sie eindickt und eine cremige Konsistenz erreicht.

Step 07

Bereits gegarte, mit Butter vermischte Eiernudeln auf Tellern anrichten.

Step 08

Gebratene Hähnchenbrüste auf die angerichteten Nudeln legen, mit der cremigen Pilzsauce großzügig begießen und mit gehackter Petersilie und reichlich Parmesan bestreuen.

Notes

  1. Die Sauce kann bei Bedarf mit etwas zusätzlicher Brühe für eine leichtere Textur gestreckt werden.

Required Equipment

  • Große Pfanne
  • Kochtopf für Nudeln
  • Kochlöffel
  • Sieb

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Enthält Milchprodukte (Sahne, Butter, Parmesan), Eier (im Nudelteig) und Gluten (in den Nudeln).

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 612
  • Fat: 30 g
  • Carbs: 48 g
  • Protein: 42 g