Creamy Chicken with Noodles Recipe
Creamy Chicken with Noodles Recipe photo by Taste of Home
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Creamy Chicken with Noodles Recipe

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4.5 8 16
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From Woodridge, New York, Donna Akerley explains, “One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 8 ounces uncooked egg noodles
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 to 4 tablespoons olive oil, divided
  • 2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup half-and-half cream
  • 1/4 cup marsala wine or chicken broth
  • 1/4 teaspoon chili powder
  • 1/2 cup minced fresh parsley, divided

Nutritional Facts

1 each: 374 calories, 17g fat (5g saturated fat), 67mg cholesterol, 976mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 13g protein.


  1. Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm.
  2. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
  3. Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley. Yield: 6 servings.
Originally published as Creamy Chicken with Noodles in Simple & Delicious September/October 2006, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 User ID: 3741999 136631
Reviewed Nov. 11, 2014

"This was really good. I used the Marsala and I'm glad I did; I don't think it would have had much flavor with the broth. I also left out the mushrooms and substituted Cream of Celery for the Cream of Mushroom."

luigimon User ID: 1692040 136628
Reviewed Aug. 16, 2014

"I will try this again, but with a better brand of chicken I think. I used the cheap, low value chicken breast and my chicken was rubbery. Maybe cooked it too long? I don't believe it was the recipe's fault, but mine. The sauce was good! I used broth instead of wine. I'll try it again!"

Kilyena User ID: 6143949 159830
Reviewed Jan. 9, 2014

"This one gets 5 stars for quick and easy. We are not a fan of Marsala wine so I used chicken stock instead. Family really liked it. I was afraid it might have a processed taste to it with 2 cans of soup but it didn't. I did sprinkle a little bit of garlic powder on the chicken before cooking it. I will be making this again especially when I need something quick. Thanks for sharing."

quiltwoman User ID: 6113808 65657
Reviewed Jul. 23, 2011

"Good meal and easy to make."

latrischler User ID: 1341673 76591
Reviewed Dec. 3, 2010

"Even my kids love this!"

isathre User ID: 3945908 65656
Reviewed Jan. 22, 2010

"My husband and I really liked the taste of the sauce in this recipe. I used the marsala wine instead of the chicken broth, kept the sauce warm on the stove, it did thicken, but was still really good. I will be making this recipe again with family and friends. Thank you Donna for sharing."

wifey2u4u User ID: 3136765 84123
Reviewed Nov. 7, 2008

"My family did not like this dish. The chicken had no flavor and the sauce was bland. Will not make again. :("

laukerr User ID: 3350937 155812
Reviewed Sep. 24, 2008

"My family really enjoyed this dish. Will make again...

Pretty much stuck to recipe.
Really good."

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