Creamy, comforting, and packed with flavor, this Chicken Stroganoff with Pasta is an easy weeknight dinner the whole family can enjoy. Tender pieces of chicken are cooked with mushrooms, onions, garlic, and a rich creamy sauce, then tossed with wide pasta noodles for a satisfying one-pan-style meal.
Ingredients
For the Chicken
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For the Sauce
1 medium onion, thinly sliced
8 oz mushrooms, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1½ cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon paprika
½ cup sour cream
¼ cup heavy cream
1 tablespoon all-purpose flour
Salt and black pepper, to taste
For the Pasta
12 oz egg noodles or tagliatelle
Salt, for the pasta water
2 tablespoons chopped fresh parsley
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Reserve about ½ cup of pasta water, then drain the pasta and set aside.
2. Season the Chicken
Place the chicken pieces in a bowl and season with paprika, salt, and black pepper.
Toss well to coat.
3. Brown the Chicken
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for approximately 5–7 minutes, turning occasionally, until golden brown and cooked through.
Transfer the chicken to a plate.
4. Cook the Vegetables
Using the same skillet, add the sliced onion and mushrooms.
Cook for 5–6 minutes, stirring occasionally, until the onions soften and the mushrooms become nicely browned.
Add the garlic and cook for another 30 seconds.
5. Make the Stroganoff Sauce
Sprinkle the flour over the vegetables and stir well.
Add the tomato paste, chicken broth, Worcestershire sauce, Dijon mustard, and paprika. Stir until everything is combined.
Bring the sauce to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.
6. Add the Cream
Reduce the heat to low.
Stir in the sour cream and heavy cream until the sauce becomes smooth and creamy. Avoid boiling the sauce vigorously after adding the sour cream.
Return the cooked chicken and any accumulated juices to the skillet.
Simmer gently for another 2–3 minutes.
7. Combine With the Pasta
Add the cooked pasta to the skillet and toss until thoroughly coated in the creamy sauce.
If the sauce is too thick, add a small splash of the reserved pasta water until you reach your preferred consistency.
Taste and adjust the seasoning.
8. Garnish and Serve
Sprinkle with freshly chopped parsley and serve immediately.
Tips for the Best Chicken Stroganoff
Don’t overcrowd the pan when browning the chicken. Cook in batches if necessary.
Brown the mushrooms well to develop deeper flavor.
Add the sour cream over low heat to help keep the sauce smooth.
Egg noodles, tagliatelle, or fettuccine all work beautifully.
For extra richness, add a little grated Parmesan just before serving.
What to Serve With It
Chicken Stroganoff is delicious on its own, but you can serve it with:
Garlic bread
Steamed green beans
Roasted vegetables
A simple green salad
Crusty bread
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave. Add a splash of chicken broth or milk while reheating if the sauce has thickened.
Final Thoughts
This Chicken Stroganoff with Pasta combines tender chicken, earthy mushrooms, sweet onions, and a silky creamy sauce with comforting pasta. It’s easy enough for a busy evening but delicious enough to become a regular family favorite.
