Creamy Chicken and Mushrooms Egg Noodles

(from castro15’s recipe box)

Categories: Pasta


  • 4 tbsp. butter
  • 12 oz. cremini mushrooms, wiped clean and sliced
  • 1 rotisserie chicken
  • 2 shallots of 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 1 tbsp. fresh rosemary leaves, finely chopped
  • 3 garlic cloves, grated or finely chopped
  • 1 bay leaf
  • Salt and pepper
  • 3 tbsp. flour
  • 1/3 cup Marsala
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 12 oz. extra-wide egg noodles
  • 1/2 cup mixed fresh herb sprigs (such as parsley, dill or chives), finely chopped


  1. Bring a large pot of water to a boil for the noodles.

  2. In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10-12 minutes.

  3. Meanwhile, shred the chicken.

  4. Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3-5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stick. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.

  5. Salt the boiling water and add the noodles. Cook until 1 minute shy of directed. Scoop out about 1/2 cup of the cooking water. Drain the noodles.

  6. Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

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