Creamy Chicken and Mushroom Pasta

Bev, Bev Cooks

This super simple pasta dish is complete in less than 30 minutes, making it the perfect choice for a weeknight. Real butter makes the mushroom sauce creamy and thick, adding a delicious texture and consistency to this easy dinner.
5 min Prep Time
25 min Cook Time
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Servings: 4 servings

Servings: 4 servings


  • 2 medium chicken breasts, butterflied, lightly pounded out and cut into large pieces
  • 12 oz. egg noodles
  • 4 Tbs. real butter
  • 8 oz. baby Bella mushrooms, rinsed and sliced
  • 2 Tbs. all-purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 lemon
  • Parmesan cheese and chopped parsley, for garnish
  • Coarse salt and freshly ground pepper


Step 1

Bring a large pot of salted water to a boil. Add the egg noodles and cook until just before al dente.

Step 2

Heat two tablespoons of butter in a large skillet over medium-high. Season the chicken with salt and sear in the pan for about three minutes on one side, then flip and sear another two until just golden brown. Remove the chicken from the pan and set aside.

Step 3

To the skillet, add the remaining two tablespoons of butter. Add the mushrooms, along with a pinch of salt and let them brown in the pan for about five minutes.

Step 4

Scoot the mushrooms to the side of the pan, and add a little bit of the stock. Then add the flour and whisk until it becomes a thick paste, just a few seconds. Keep pouring the stock into the pan, whisking as the sauce loosens a bit. Then slowly add the cream and whisk as the sauce becomes a creamy, velvety, buttery mixture. Add a good pinch of salt.

Step 5

Transfer the cooked noodles to the sauce, and toss to coat. Nestle the chicken back into the mix and squeeze the juice from half the lemon over the whole dish.

Step 6

Garnish with freshly chopped parsley and parmesan cheese, and serve.