Food Recipes Creamy Chicken and Mushroom Pasta Be the first to rate & review! Who doesn't love pasta with mushrooms and chicken? By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on December 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Servings: 4 Jump to Nutrition Facts Jump to recipe 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 and a sprinkle of herbaceous tarragon leaves at the end. Butter-slicked egg noodles are the perfect pairing for the sauce, but corn-based pasta would be a good substitution if you're gluten-free. Or, if you want to change up your leftovers, spoon the sauce over brown basmati rice. Ingredients 8 ounces wide egg noodles 3 tablespoons unsalted butter, divided ¼ cup olive oil, divided 24 ounces sliced cremini mushrooms 1 ¾ teaspoons kosher salt, divided 1 ½ cups unsalted chicken broth ¾ cup half-and-half 2 teaspoons sherry vinegar 2 cups shredded cooked chicken breast (from 1 rotisserie chicken) 3 tablespoons chopped fresh tarragon, divided Directions 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. Rate it Print Nutrition Facts (per serving) 617 Calories 32g Fat 49g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 617 % Daily Value * Total Fat 32g 41% Saturated Fat 11g 55% Cholesterol 165mg 55% Total Carbohydrate 49g 18% Dietary Fiber 4g 14% Total Sugars 8g Protein 37g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.