Chicken Noodles and Mashed Potatoes
Indulge in the ultimate comfort food with this irresistible Chicken Noodles and Mashed Potatoes recipe. Perfectly seasoned chicken breasts are pan-seared to golden perfection and paired with tender egg noodles coated in a rich, creamy sauce infused with chicken broth and fresh parsley. Served alongside velvety Yukon gold mashed potatoes, whipped with butter, milk, and a hint of garlic, this dish is a hearty, satisfying meal for the whole family. Ready in just an hour, this recipe combines classic flavors, simple ingredients, and easy-to-follow techniques to create a restaurant-quality dinner right at home. Ideal for weeknight dinners or cozy gatherings, it’s sure to become a new household favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 8 ounces Egg noodles
- 4 cups Chicken broth
- 0.5 cups Heavy cream
- 4 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 large Yukon gold potatoes
- 0.5 cups Milk
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
Instructions
Begin by preparing the mashed potatoes. Peel and cube the Yukon gold potatoes into 2-inch pieces.
Place the potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are boiling, season the chicken breasts with a pinch of salt and pepper.
Heat the olive oil and 1 tablespoon of butter in a large, deep skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden and fully cooked. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the chicken broth and bring it to a simmer. Stir in the egg noodles and cook according to package instructions (typically 8-10 minutes), stirring occasionally.
Once the noodles are cooked, stir in the heavy cream and 1 tablespoon of butter. Slice the chicken into thin strips and add it back to the skillet. Mix well to coat the chicken and noodles in the creamy sauce. Sprinkle with fresh parsley.
Drain the cooked potatoes and return them to the pot. Add 2 tablespoons of butter, the milk, garlic powder, and a pinch of salt and pepper. Mash the potatoes until smooth and creamy. Adjust seasoning to taste.
To serve, divide the mashed potatoes onto plates and top with the chicken noodles. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 17.5 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 480 mg | 37% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6904 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
