Go Back
+ servings
Noodles topped with a blend of tender chicken and cremini mushrooms in a delicious creamy sauce.
Print Recipe
5 from 1 vote

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta consists of noodles topped a blend of tender chicken pieces and cremini mushrooms in a delicious creamy sauce. What's even better is that the Chicken and Mushroom Pasta was a breeze to make.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 480kcal

Ingredients

  • 1 pound (16 ounces) skinless, boneless chicken thighs, trimmed of fat and, cut into 1-inch chunks
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt divided
  • ½ teaspoon ground black pepper divided
  • 1 Tablespoon olive oil
  • 8 ounces cremini mushrooms sliced
  • 1 shallot minced
  • 1 small onion chopped (about 1 cup)
  • 1 clove garlic minced
  • ¼ teaspoon dried thyme
  • 2 Tablespoons Madeira
  • 4 Tablespoons unsalted butter
  • 4 Tablespoons all-purpose flour
  • 2 cups (16 ounces) low-sodium chicken broth
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon dried thyme
  • cup sour cream
  • 12 ounces egg noodles, whole wheat or regular, cooked according to package directions and drained
  • Chopped fresh parsley optional

Instructions

  • Place sliced chicken into a bowl. Season with paprika, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.
  • In a large skillet set over medium-high heat, add 1 Tablespoon of olive oil. Add chicken; cook until chicken is no longer pink, about 6 minutes. Remove from pan and transfer to plate.
  • Add the shallot and onion; stir occasionally until they are soft and translucent, about 6 minutes. Add the garlic; continue cooking for about 30 seconds until garlic is fragrant. Add mushrooms; cook until all liquid has evaporated, about 3 minutes. Pour in the Madeira and cook for 1 minute. Remove from pan and transfer to a bowl.
  • Add the butter to the skillet; when melted add flour. Whisk continuously taking care not to burn. Add the chicken stock, whisking to create a smooth sauce. Bring to a simmer and allow the sauce to thicken. Remove about ½ cup of the sauce. Add to the sour cream; whisk to temper the sour cream; set aside.
  • Return the chicken, shallots, onions, garlic and mushrooms to the sauce. Turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the tempered sour cream, Worcestershire sauce, thyme, and the remaining salt and pepper. Stir until combined. Cook for 2 more minutes. Correct the seasonings.
  • Serve over egg noodles cooked according to package directions.
  • Yield: 6 servings.

Nutrition

Calories: 480kcal | Carbohydrates: 51g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 437mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg