Chicken and noodles in creamy mushroom sauce

There’s something about a steaming bowl of chicken and noodles that feels like a hug from the inside — so I always make this when I want comfort on a plate. I grew up watching my mom stir a pot while the whole house smelled like garlic and mushrooms, and I still chase that aroma whenever the weather turns gray. This version pulls those warm memories into a weeknight-friendly recipe: tender **chicken**, pillowy **egg noodles**, and a velvety **mushroom cream sauce** that clings to every forkful. It comes together fast, fills the kitchen with cozy smells, and solves dinner with minimal fuss — the ultimate “stick-to-your-ribs” comfort food.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This dish gives you creamy, savory goodness without fuss. The sauce clings to the **egg noodles**, the **chicken** stays juicy, and the **mushrooms** add an earthy depth that makes every bite feel fancy. It’s quick enough for weeknights and cozy enough for a slow Sunday supper. It’s so easy even your oven can’t mess it up — plus, that buttery garlic smell will lure everyone to the table.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz egg noodles (about 3 cups dry)
• 8 oz cremini or button mushrooms, sliced
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Sauce / Garnish:

• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 tbsp fresh parsley, chopped, for garnish
• Optional: 1/4 cup grated Parmesan for extra umami

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the **egg noodles** according to package directions until al dente (usually about 7–9 minutes). Drain and drizzle a little olive oil so they don’t stick. While the pasta cooks, season the **chicken** with salt and pepper. Heat a large skillet over medium-high heat and add **1 tbsp olive oil** and **1 tbsp butter**. When the butter foams, add the chicken in a single layer and brown for about 3–4 minutes per side until golden and just cooked through. Transfer chicken to a plate — it will finish in the sauce. Quick tip: don’t overcrowd the pan; sear in batches if needed so you get that golden crust.

Step 2:

Reduce heat to medium and add the remaining **1 tbsp butter** to the skillet. Toss in the chopped **onion** and cook until translucent and soft, about 4–5 minutes. Stir in the sliced **mushrooms**; they will sizzle and release a deep, savory aroma. Cook until the mushrooms brown and the liquid evaporates, another 6–8 minutes. Add the **garlic** in the last 30 seconds so it smells fragrant but doesn’t burn.

Step 3:

Sprinkle the **flour** over the mushrooms and stir for about 1 minute to cook the raw edge — you’ll smell a toasty nuttiness. Slowly pour in the **chicken broth**, scraping up those brown bits from the pan. Add the **heavy cream**, **Dijon**, and **thyme**, then bring the sauce to a gentle simmer. It will thicken and turn luxuriously creamy in about 4–6 minutes. Taste and adjust salt and pepper. The kitchen should smell rich and comforting — earthy mushrooms, warm thyme, and creamy butter.

Step 4:

Return the browned **chicken** to the skillet and nestle it into the sauce. Simmer for another 4–5 minutes so the chicken finishes cooking and soaks up flavor. Check doneness with a meat thermometer — chicken reaches safe internal temperature at 165°F. If you want a little extra silky finish, stir in the **Parmesan** now. Toss the cooked **egg noodles** into the skillet and stir until every strand glows with sauce.

Step 5:

Finish with a sprinkle of chopped **parsley** for brightness and a twist of black pepper. Serve immediately while the sauce steams and the noodles stay soft and glossy. If the sauce gets too thick while resting, splash in a little reserved chicken broth or warm water to loosen it.

Pro Tips

• Pat the **chicken** dry before seasoning. Dry surfaces brown better and give more flavor.
• Use a thermometer to hit exactly 165°F — juicy chicken beats dry chicken every time.
• If mushrooms release too much water, raise the heat to help them brown and evaporate liquid; don’t rush with a lid on.
• For extra depth, stir in a teaspoon of Worcestershire or soy sauce with the broth — a little goes a long way.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for diced tofu or tempeh to make it vegetarian — press tofu first and brown well for texture.
• Replace **heavy cream** with Greek yogurt (stirred in off heat) for tangy creaminess; the sauce will be lighter.
• Use gluten-free pasta to make the dish gluten-free; use a 1:1 gluten-free flour blend if you need to thicken the sauce without regular flour.
• For dairy-free, substitute the butter with olive oil and use full-fat coconut milk instead of heavy cream — the flavor shifts tropical but still delicious.

Variations & Tips

• Spicy kick: add 1/4 tsp crushed red pepper flakes with the garlic.
• Kid-friendly: swap mushrooms for peas or carrots if picky eaters avoid mushrooms.
• One-pan twist: cook noodles directly in the sauce with extra broth (about 1 cup) for a saucier, one-skillet meal.
• Mediterranean version: stir in sun-dried tomatoes and olives and swap thyme for oregano.
• Make it herb-forward: finish with a mix of parsley, chives, and tarragon for a bright lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool completely, and store in an airtight container for up to 3 days. Cook the noodles separately and combine when reheating. Reheat gently on the stove over low heat, adding a splash of broth to revive the sauce.

Can I double the recipe?

Sure thing. Use a wider pan or two pans so you don’t overcrowd and lose browning on the chicken and mushrooms. You may need a minute or two more simmering time for the sauce to thicken.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a pat of butter at the end for flavor if you can.

How do I know it’s done?

Look for golden edges on the chicken, firm but springy texture, and an internal temperature of 165°F. The sauce should coat the back of a spoon and feel silky, not watery.

What if I don’t have ingredient X?

No panic: substitute dried thyme with 1/2 tsp dried Italian seasoning, swap Dijon mustard with a tsp of yellow mustard or skip it entirely and add an extra splash of broth and a pinch of salt.

How I Like to Serve It

I pile this chicken and noodles into shallow bowls, scatter more parsley on top, and serve with crusty bread to mop up the sauce. It makes a cozy weeknight dinner and travels well for potlucks. Pair with a crisp green salad and a chilled glass of white wine in warmer months, or a mug of hot apple cider when it’s chilly.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat on the stove with a splash of broth to loosen the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!