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
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.
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.