Say hello to “cozy in a dish."


Credit: Caitlin Bensel

Recipe Summary


This simple pasta dinner combines tender bites of chicken with hearty mushrooms in a decadent cream sauce. Unlike many creamy pasta dishes, this one stays on the side of balanced, not cloying, thanks to a glug of sherry vinegar stirred into the sauce and a sprinkle of herbaceous tarragon leaves at the end. Butter-slicked egg noodles are the perfect pairing for the sauce, but if you’re gluten-free, a corn-based pasta would be a good substitution. Or, spoon the sauce over brown rice.


Ingredient Checklist


Instructions Checklist
  • Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.

  • Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.

  • Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.

Nutrition Facts

617 calories; fat 32g; cholesterol 165mg; carbohydrates 49g; dietary fiber 4g; protein 37g; sugars 8g; saturated fat 11g.