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Buttery noodles with chicken are what I make when I just want an easy, cozy dinner that really hits the spot. The chicken turns out super tender and soaks up a rich, creamy sauce with mushrooms. It’s one of those meals that feels kinda fancy but is totally stress free. I love how everyone just sits back and enjoys—no one rushes off, because this is one of those dishes you savor.
The first time I made this was after a super cold day when I needed to get everyone fed and warmed up fast. Now it’s what I whip up when folks pop by and I need something that’s both easy and impressive. Those mushrooms make the sauce taste like it took forever—but it’s so simple!
Simple Ingredients
- Grated Parmesan cheese: use a fresh hunk and grate yourself—it’ll melt smooth and taste nutty but skip the pre-packaged stuff
- Fresh parsley: grab a crisp bunch to sprinkle on top for a burst of green
- Noodles: go for wide pasta or classic egg noodles—they soak up the sauce and turn out perfectly when just cooked
- Dried thyme and oregano: add these for extra flavor in every bite
- Garlic: use fresh garlic cloves for that deep, warm flavor
- Heavy cream: stirs into the sauce to make it rich and smooth
- Chicken broth: homemade works, but low-sodium from the store is totally fine and lets the flavors shine through
- Mushrooms: use white button or cremini mushrooms that are firm—not soggy
- Unsalted butter: makes the noodles creamy and the mushrooms silky
- Olive oil: a good, fresh olive oil gives you more flavor for cooking the chicken
- Salt and pepper: season the chicken generously for a golden crust and full taste
- Boneless skinless chicken breasts: choose pieces that are about the same size so they finish cooking at the same time and stay juicy
Tasty Step-by-Step Directions
- Mix and Serve:
- Put your cooked noodles into the skillet and stir until they’re coated in the sauce. Slice the chicken and lay it on top. Throw on the fresh parsley and plenty of Parmesan. It’s ready to eat—all creamy, cheesy, and packed with flavor.
- Add the Cream:
- Pour heavy cream into the pan and mix it in. Turn the heat down a bit and let it bubble gently, three or four minutes, until the sauce thickens and gets shiny. Taste and add more salt or pepper if you need.
- Reduce and Simmer:
- Pour in your chicken broth, scraping the bits off the skillet bottom. Let this simmer for about five minutes, until half the liquid cooks off. The flavors will get even richer.
- Wake Up the Aromatics:
- Add in minced garlic, dried thyme, and oregano. Stir and cook for a minute or two to bring out their smells and boost the taste.
- Sauté the Mushrooms:
- Put some butter in your skillet and melt it over medium heat. Add sliced mushrooms and let them sit without stirring for two minutes so they brown nicely. After two minutes, stir and keep cooking about three more minutes until they’re golden and any liquid is gone.
- Brown the Chicken:
- In a big pan on medium-high, heat up some olive oil. Once it’s hot, set the chicken in and cook for four or five minutes without fiddling with it. When the bottom turns beautifully brown, flip and cook the other side. When the juices run clear and it’s 165 degrees inside, pull it out and let it rest as you prep the sauce.
- Get Chicken Ready:
- Use a rolling pin or mallet to pound your chicken breasts so they’re all the same thickness. It helps them cook through evenly so you don’t get dry outsides and raw inside. Right before cooking, sprinkle both sides all over with salt and pepper.
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I think the mushrooms totally make this dish—they soak up that buttery sauce and the chicken juices, then give the finished sauce serious flavor. One of my happiest moments making this was after a Saturday soccer match, when everyone came home hungry and filled the kitchen with laughter and the best smells.
Keep It Fresh
Let any leftovers cool before you pack them into a sealed container. This will stay good in the fridge for three days. When you want to reheat it, just splash in a bit of chicken broth or cream so the sauce doesn’t dry out or get too thick.
Easy Ingredient Swaps
If you’d rather use chicken thighs instead of breasts, go for it—they taste richer. Try any sturdy pasta on hand if you’re out of egg noodles, like rotini or penne. No heavy cream? Use half-and-half instead and cook it a bit longer so it thickens up.
How to Serve
This dish goes really well with a fresh green salad tossed with some olive oil and lemon juice, or roasted broccoli. Grab a loaf of toasty bread to mop up all the extra sauce—it always disappears fast!
Fun Food History
Buttered noodles come from classic American comfort food, but they started out in German kitchens, where butter and egg noodles are a staple side. With chicken and mushrooms added, it’s a full meal that’s easy enough for a weeknight or special enough for company.
Common Recipe Questions
- → Which kind of noodles should I pick for this?
Go for fettuccine or a wide egg noodle, but honestly, any pasta shape that soaks up the sauce is great here.
- → Could I swap in chicken thighs for breasts?
Absolutely, boneless skinless thighs have tons of flavor and end up super juicy.
- → How do I keep the chicken juicy?
Pound the chicken flat so it cooks evenly, don’t leave it on the heat too long, and let it chill for a few minutes before slicing.
- → Can I get this ready in advance?
You sure can—make the sauce and chicken ahead, then just warm them up and mix with fresh-cooked noodles when you’re ready to eat.
- → What's a good mushroom type for this?
Use cremini or button mushrooms if that’s what you have. Shiitake tossed in the pan will give it even more depth if you want.
- → Any way to make this gluten-free?
Swap regular pasta for gluten-free noodles, and be sure to double-check your broth’s label just to be safe.