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Creamy Chicken Noodle Skillet

Creamy Chicken Noodle Skillet appeals to kids and adults, the creamy noodles and tender chicken reminiscent of a hearty country style dinner.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: chicken, chicken and mushrooms, chicken breast recipes, chicken noodles recipe, chicken recipes noodles, creamy noodles, egg noodles, make chicken and noodles, noodle recipes with chicken, one pot meal, one skillet meal, weeknight
Servings: 4 servings
Calories: 308kcal
Cost: $3.79 per serving

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Equipment

  • large cast iron skillet
  • wooden spoon
  • meat mallet

Ingredients

Ingredients For Creamy Chicken Noodle Skillet

  • 4 small (1 1/4 pounds total) chicken breast halves boneless, skinless; pounded to 1/2-inch thickness
  • Kosher salt to taste
  • black pepper to taste
  • 3 tablespoons olive oil
  • 10 ounces mushrooms fresh button, cremini, or portabella; trimmed and sliced
  • 2 large (1 cup) shallots sliced; may substitute white onion
  • 1 1/2 tablespoons Dijon mustard
  • 2 1/2 cups chicken broth low sodium
  • 2 1/2 cups egg noodles dry
  • 3 ounces Mascarpone cheese may substitute cream cheese

Instructions

The Method

  • Season chicken liberally with Kosher salt and black pepper. Heat a large non-stick skillet over medium-high with 2 tablespoons of the olive oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Cover with aluminum foil to keep warm.
  • Add mushrooms to the skillet, season with Kosher salt and pepper to taste. Cook until they are beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Whisk in mustard and low sodium chicken broth. Bring to a boil. Add the dry noodles all at once. Cover, reduce heat to medium, and simmer 3 to 5 minutes.
  • Uncover and add the Mascarpone cheese. Swirl the cheese around so that it melts into the noodles and sauce. Cook, stirring, until noodles are tender and sauce coats the back of a spoon, about 3 to 5 minutes.
  • Return the chicken and any accumulated juices from the plate back to the skillet. Simmer over medium low heat until chicken is cooked through, about 5 minutes.
  • Spoon into shallow bowls and serve immediately.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 21g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 623mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.