Chicken and Mushroom Stroganoff Pasta

Why You’ll Love This Recipe

This recipe delivers all the comfort of a classic stroganoff with a lighter, more modern twist. It’s quick to make, incredibly flavorful, and versatile enough to suit various preferences. The creaminess of the sauce pairs beautifully with the savory chicken and mushrooms, and when combined with pasta, it creates a full meal that pleases everyone. It’s also great for weeknight dinners, meal prep, or a comforting dish to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast
mushrooms (such as cremini or button)
onion
garlic
butter
olive oil
all-purpose flour
chicken broth
sour cream
Dijon mustard
paprika
salt
black pepper
pasta (such as fettuccine, penne, or egg noodles)
fresh parsley (optional for garnish)

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add more butter if needed, then sauté onions until translucent. Add garlic and cook for 30 seconds.
4. Stir in the mushrooms and cook until they release moisture and become golden brown.
5. Sprinkle flour over the mushroom mixture and stir to coat.
6. Gradually add chicken broth while stirring to prevent lumps. Simmer until the sauce begins to thicken.
7. Stir in the sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste.
8. Return the cooked chicken to the skillet and stir to coat with the sauce. Let it simmer for a few minutes to meld the flavors.
9. Toss in the cooked pasta and mix well until everything is evenly coated.
10. Garnish with fresh parsley if desired, and serve warm.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use chicken thighs instead of breast for a juicier texture.
• Add a splash of white wine when cooking the mushrooms for extra depth of flavor.
• Swap sour cream for Greek yogurt for a lighter version.
• Use gluten-free pasta and flour to make the dish gluten-free.
• Add spinach or peas for a touch of color and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet with a splash of chicken broth or water to loosen the sauce and warm gently over medium heat. Alternatively, microwave in 30-second intervals, stirring in between until heated through.

FAQs

How can I prevent the sauce from curdling?

Make sure the sour cream is at room temperature and don’t boil the sauce after adding it. Simmer gently to keep it smooth.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken ahead of time. Reheat and toss with freshly cooked pasta just before serving.

What pasta works best with stroganoff?

Egg noodles are traditional, but fettuccine, penne, or even rotini work well to hold the creamy sauce.

Can I use canned mushrooms?

Fresh mushrooms are recommended for the best texture and flavor, but you can use canned mushrooms in a pinch. Be sure to drain them well.

Is this recipe freezer-friendly?

While it can be frozen, the texture of the sauce may change slightly. If freezing, do so before adding the pasta for best results.

Can I make this dish vegetarian?

Yes, simply omit the chicken and use vegetable broth. Add more mushrooms or tofu for protein.

What can I use instead of sour cream?

You can substitute Greek yogurt or crème fraîche, though the flavor and texture may vary slightly.

How do I make it spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the sauce to bring some heat.

Can I double the recipe?

Absolutely. Just make sure your skillet or pot is large enough to handle the increased volume.

What should I serve with this dish?

A side salad, garlic bread, or roasted vegetables pair well with this creamy pasta dish.

Conclusion

Chicken and Mushroom Stroganoff Pasta is a cozy, satisfying meal that’s rich in flavor and easy to prepare. With its creamy sauce, tender chicken, and savory mushrooms, it’s sure to become a family favorite. Whether you’re cooking for a busy weeknight or a casual dinner party, this recipe brings comfort and deliciousness to the table every time.

Chicken and Mushroom Stroganoff Pasta

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This Chicken and Mushroom Stroganoff Pasta is a creamy, comforting dish featuring tender chicken, earthy mushrooms, and a rich sour cream sauce tossed with pasta — perfect for weeknight dinners or casual gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 2 chicken breasts, cut into bite-sized pieces
• 8 oz mushrooms (cremini or button), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp paprika
• Salt, to taste
• Black pepper, to taste
• 8 oz pasta (fettuccine, penne, or egg noodles)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add the remaining butter if needed. Sauté onions until translucent, then add garlic and cook for 30 seconds.
4. Add mushrooms and cook until they release their moisture and turn golden brown.
5. Sprinkle the flour over the mushroom mixture and stir to coat evenly.
6. Gradually pour in chicken broth, stirring constantly to prevent lumps. Simmer until the sauce thickens slightly.
7. Stir in sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste.
8. Return the cooked chicken to the skillet and stir to coat in the sauce. Let simmer for a few minutes.
9. Add the cooked pasta to the skillet and toss until well combined and heated through.
10. Garnish with fresh parsley if desired and serve warm.

Notes

• Use Greek yogurt instead of sour cream for a lighter option.
• For a gluten-free version, use gluten-free pasta and flour.
• Add a splash of white wine while cooking mushrooms for added depth.
• Vegetables like spinach or peas can be added for extra nutrition.
• To reheat, add a bit of broth or water to loosen the sauce.

Nutrition

• Serving Size: 1 plate (approx. 1/4 of recipe)
• Calories: 520
• Sugar: 4g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 95mg