Best 5 One Pan Chicken And Mushrooms With Egg Noodles Recipes

Indulge in a symphony of flavors with our One-Pan Chicken and Mushrooms with Egg Noodles recipe. This delectable dish combines tender chicken, savory mushrooms, and springy egg noodles in a creamy and flavorful sauce, all cooked together in one pan for easy cleanup.

For those seeking a vegetarian alternative, our One-Pan Mushroom and Spinach Pasta recipe offers a delightful combination of sautéed mushrooms, fresh spinach, and al dente pasta tossed in a creamy Parmesan sauce. This vegetarian delight is not only packed with flavor but also provides a healthy and satisfying meal.

Craving something with an Asian flair? Our One-Pan Chicken Teriyaki with Noodles recipe is sure to satisfy. Marinated chicken is cooked to perfection and coated in a sweet and savory teriyaki sauce, then served over a bed of tender noodles. This flavorful dish is a perfect blend of Asian flavors and is sure to be a hit with the whole family.

Transport yourself to the Mediterranean with our One-Pan Mediterranean Chicken and Rice recipe. Succulent chicken is seasoned with a vibrant blend of Mediterranean herbs and spices, then cooked together with fluffy rice, colorful vegetables, and a tangy lemon-herb sauce. This vibrant dish is not only visually appealing but also packed with delicious flavors.

And for a quick and easy weeknight meal, try our One-Pan Sausage and Peppers with Pasta recipe. Simply cook sausage and peppers in a single pan, then toss in cooked pasta and a flavorful tomato sauce. This hearty and satisfying dish is perfect for busy weeknights when you're short on time but still want a delicious and comforting meal.

Let's cook with our recipes!

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

EGG NOODLES WITH MUSHROOMS

Egg Noodles with Mushrooms image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Steps:

Cook egg noodles until just tender in boiling salted water, about 6 minutes.
Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

CHICKEN AND MUSHROOMS OVER NOODLES

Chicken and Mushrooms over Noodles image

I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)

Provided by Kevin Young

Categories Chicken Breast

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
3 eggs
1 tablespoon milk
1 teaspoon olive oil
2 lbs chicken breasts
1/2 cup butter
1 large onion, chopped
2 cups sliced mushrooms
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 cups water
1 cup sour cream
2 tablespoons flour

Steps:

Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
whisk eggs, milk, and oil in a bowl until well blended.
Gradually pour egg mixture into the well in the flour while mixing with fingertips.
Knead dough about 10 minutes or until it's elastic.
Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
Using knife, pizza cutter, etc.
Cut noodles about 1/4- 1/2 inch wide.
Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
Drain noodles and rinse with cold water; set aside.
Cut chicken into small pieces and brown in the melted butter over medium high heat.
Add onion to chicken and cook covered for 5 minutes.
Add mushrooms, water, salt, and paprika and mix well.
Bring to a boil, reduce heat and cover.
Allow to simmer 45 minutes.
Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
Add noodles and bring to a boil.
Reduce heat and allow to simmer 5 minutes.
Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
**This is actually my lazy way.
If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES

Chicken & Cream of Mushroom over Egg Noodles image

This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.

Provided by Redneck Epicurean

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb egg noodles
salt
4 tablespoons oil, divided
1 1/2 lbs chicken breasts (or chicken tenders, cut into bite-size pieces)
salt & freshly ground black pepper
1 lb mushroom (large ones cut in quarters small ones cut in half)
3 tablespoons butter, divided
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup cream or 1/2 cup half-and-half
1 -2 tablespoon Dijon mustard
chives, chopped
1/4 cup chopped parsley

Steps:

Cook the noodles in salted water according to package directions.
While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
Add the chicken, spreading it out in an even layer, and season with salt and pepper.
Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
Cook until tender, stirring occasionally.
Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
Transfer chicken and the liquid to the skillet with the mushrooms.
Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.
Use a large skillet: This will give you plenty of room to cook the chicken and mushrooms without overcrowding them.
Season the chicken and mushrooms well: Don't be afraid to use plenty of salt and pepper. You can also add other spices like garlic powder, onion powder, or paprika.
Cook the chicken and mushrooms in batches if necessary: If your skillet is too small to cook everything at once, cook the chicken and mushrooms in batches. This will help prevent overcrowding and ensure that everything cooks evenly.
Don't overcook the chicken: Chicken is very easy to overcook, so be careful not to cook it for too long. Overcooked chicken will be dry and tough.
Add the egg noodles at the end: The egg noodles only take a few minutes to cook, so add them to the skillet towards the end of the cooking process.
Serve immediately: This dish is best served immediately after it's cooked. The egg noodles will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

This one-pan chicken and mushrooms with egg noodles is a quick and easy weeknight meal that's sure to please the whole family. It's packed with flavor and protein, and it's a great way to get your kids to eat their vegetables. Plus, it's a one-pot meal, which means less cleanup for you!