Creamy Chicken & Mushroom Egg Noodles
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Creamy Chicken & Mushroom Egg Noodles


  • 4 tbsp. butter

  • 12 oz. cremini mushrooms, wiped clean and sliced

  • 1 rotisserie chicken

  • 2 shallots or 1 small onion, finely chopped

  • 1 carrot, finely chopped or grated

  • 1 stalk celery with leafy top, finely chopped

  • 2 tbsp. fresh thyme leaves, chopped

  • 1 tbsp. fresh rosemary leaves, finely chopped

  • 3 cloves garlic, grated or finely chopped

  • 1 bay leaf

  • Salt and pepper

  • 3 tbsp. flour

  • ⅓ cup Marsala

  • 1 ½ cups chicken stock

  • ½ cup heavy cream or crème fraîche

  • 12 oz. extra-wide egg noodles or 12 oz. egg tagliatelle or pappardelle

  • ½ cup mixed fresh herb sprigs (such as parsley, dill, or chives), finely chopped


Step 1

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

Step 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 to 12 minutes.

Step 3

Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)

Step 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 to 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 stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.

Step 5

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

Step 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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