Easy Chicken Stroganoff Pasta | Creamy One-Pan Chicken Dinner
By Rebecca St.Clair
This creamy chicken stroganoff recipe is rich, hearty, and incredibly easy to make. With juicy chicken, sautéed mushrooms, and that signature tang. This easy chicken stroganoff with sour cream is the ultimate comfort food. Perfect for those looking for easy chicken recipes with mushrooms and creamy sauce.
This easy chicken recipe is a deliciously simple twist on a classic comfort dish. This dinner recipe is both simple and satisfying. This easy creamy chicken stroganoff pasta comes together in one pan with simple ingredients and big flavour. A one-pan chicken dinner recipe perfect for anyone searching for a quick chicken stroganoff for weeknight dinners or a comforting meal the whole family will love.
Why You’ll Love This Recipe
Quick and easy – This recipe is made with simple ingredients and comes together in no time.
One-pot – Everything is cooked together in one pot for easy clean up.
Family-friendly – A creamy chicken pasta dish the whole family will love.
Full of flavour – Creamy, rich, with that signature tangy flavour.
How to store easy chicken stroganoff pasta
Fridge
- Let the stroganoff cool to room temperature.
- Transfer to an airtight container or cover completely in plastic wrap.
- Store in the fridge for up to 4 days.
Reheating Tips (to keep it creamy)
Chicken stroganoff can thicken in the fridge, so:
- Add a splash of milk, cream, or broth before reheating.
- Heat gently on the stovetop or in the microwave.
- Stir halfway through to bring back that smooth, creamy texture.
Freezing
You can freeze it, but:
- Cream-based sauces may separate slightly
- Let the chicken stroganoff cool.
- Store in an airtight, freezer-safe container.
- Store in the freezer for up to 3 months.
Ingredients
Chicken – I used chicken breast for this recipe but boneless chicken thigh or shredded chicken will also work.
Butter – To fry the chicken and veggies.
Mushrooms – I used button mushrooms but you can use your favourite type of mushroom.
Onion – Flavour.
Garlic – Flavour.
Broth – I used chicken broth for this recipe.
Cream cheese – For a creamy and tangy sauce.
Sour cream – For the signature rich tangy flavour.
Pasta – Cooks in the sauce for the perfect one-pot meal.
Salt and pepper – Flavour.
How to Make Easy Chicken Stroganoff Pasta
- Cut 2 chicken breasts into strips.
- Season the chicken on all sides with salt and pepper.
- In a large pot or Dutch oven on medium heat, add in 1 Tablespoon of oil and melt in 2 Tablespoons of butter.
- Fry the chicken strips in the butter, until cooked through on both sides.
- Once browned on both sides remove to a plate. You may need to do this step in batches.
- Add in 1 diced onion and fry in the butter until soft and just starting to colour, about 5 minutes.
- Add in 2 cloves of minced garlic and fry along with the onion until soft and fragrant, about 2 minutes.
- Add in 1/4 pound of sliced mushrooms and allow to cook down and brown with the rest of the vegetables.
- Cover and cook about 3 minutes or until browned and softened.
10. Stir in 3 cups of chicken broth and an 8oz package of softened cream cheese.
11. Break up the cream cheese and stir to form a creamy sauce.
12. Add back in the cooked chicken and a 12 oz package of pasta.
13. Stir this into the sauce.
14. Cook stirring occasionally for the time according to the pasta’s directions.
15. Once the pasta is tender, remove from the heat and stir in 1/2 cup of sour cream.
16. Season with salt and pepper to your taste.
Easy Chicken Stroganoff
This creamy chicken stroganoff recipe is rich, hearty, and incredibly easy to make. With juicy chicken, sautéed mushrooms, and that signature tangy sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 1 Tablespoon oil 15 ml
- 2 Tablespoons butter 30 g
- 1 onion
- 2 cloves garlic
- 1/2 pound mushrooms 226 g
- 3 cups chicken broth 750 ml
- 8 oz cream cheese, softened 225 g
- 12 oz uncooked pasta (macaroni) 340 g
- 1/2 cup sour cream 125 ml
- salt and pepper to taste
Instructions
- Cut 2 chicken breasts into strips.
- Season the chicken on all sides with salt and pepper.
- In a large pot or Dutch oven on medium heat, add in 1 Tablespoon of oil and melt in 2 Tablespoons of butter.
- Fry the chicken strips in the butter, until cooked through on both sides.
- Once browned on both sides remove to a plate. You may need to do this step in batches.
- Add in 1 diced onion and fry in the butter until soft and just starting to colour, about 5 minutes.
- Add in 2 cloves of minced garlic and fry along with the onion until soft and fragrant, about 2 minutes.
- Add in 1/4 pound of sliced mushrooms and allow to cook down and brown with the rest of the vegetables.
- Cover and cook about 3 minutes or until browned and softened.
- Stir in 3 cups of chicken broth and an 8oz package of softened cream cheese.
- Break up the cream cheese and stir to form a creamy sauce.
- Add back in the cooked chicken and a 12 oz package of pasta.
- Stir this into the sauce.
- Cook stirring occasionally for the time according to the pasta's directions.
- Once the pasta is tender, remove from the heat and stir in 1/2 cup of sour cream.
- Season with salt and pepper to your taste.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 408Total Fat 26gSaturated Fat 13gUnsaturated Fat 13gCholesterol 97mgSodium 651mgCarbohydrates 25gFiber 2gSugar 5gProtein 20g
Nutrition information isn't always accurate.
