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Creamy Chicken with Noodles

 Creamy Chicken with Noodles
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.”
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Drain noodles; serve with chicken and sauce. Sprinkle with remaining

2 of 2

Creamy Chicken with Noodles (continued)

Directions (continued)

  • parsley. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 374 calories, 17 g fat (5 g saturated fat), 67 mg cholesterol, 976 mg sodium, 38 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.