There’s nothing cozier than a bowl of rich, creamy stroganoff—but who says it has to be made with beef? My Chicken Stroganoff Pasta is a lighter (but just as delicious) take on the classic, featuring tender chicken, golden mushrooms, and silky egg noodles all coated in a luxe sour cream sauce.

As a busy home cook, I love that this recipe delivers big flavor with minimal effort. By using juicy chicken thighs and simple pantry staples, you get a restaurant-worthy meal in under 30 minutes—perfect for hectic weeknights when you crave comfort food fast. The secret? A splash of white wine (optional but recommended!) and a generous dollop of Dijon mustard to balance the creaminess.

This dish is versatile, family-friendly, and endlessly customizable—swap the pasta for rice, use Greek yogurt instead of sour cream, or add a pop of color with fresh spinach. One bite of that velvety sauce clinging to al dente noodles, and you’ll understand why this recipe earns a permanent spot in my dinner lineup. Let’s get cooking!

Why You’ll Crave This Chicken Stroganoff

Chicken Stroganoff is a delightful twist on the classic beef version, offering a lighter yet equally satisfying meal. This dish combines tender chicken pieces with a creamy, savory sauce that clings to every strand of pasta. It’s a comforting meal that’s perfect for family dinners or when you’re craving something hearty and flavorful. The creamy sauce, infused with garlic and onion, is what makes this dish truly irresistible. Once you try it, you’ll understand why it’s a dish you’ll find yourself craving again and again

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Chicken Stroganoff Ingredients

Creating this delicious dish requires simple ingredients that you likely already have in your kitchen. Here’s what you’ll need:

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 8 ounces egg noodles
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (optional)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ cup sour cream
• Fresh parsley, chopped, for garnish

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. Egg noodles are traditional, but fettuccine, penne, or even rice can be substituted.

Is it necessary to use heavy cream?

Heavy cream provides the rich, creamy texture that is characteristic of Stroganoff. However, if you prefer a lighter version, you can use half-and-half or a combination of milk and cream.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the chicken ahead of time. When ready to serve, reheat the sauce, cook the noodles, and combine them with the chicken.

Can I freeze Chicken Stroganoff?

Yes, you can freeze the dish for up to 3 months. Store it in an airtight container and thaw in the refrigerator before reheating.

Top Tips & Fun Variations

Tips for Perfect Chicken Stroganoff

• Cook the Chicken Properly: Ensure the chicken is cooked through but not overcooked, as it can become dry.
• Sauce Consistency: If the sauce is too thick, add a bit more chicken broth. If it’s too thin, let it simmer to thicken.
• Sour Cream: Stir in the sour cream off the heat to prevent it from curdling.

Fun Variations

• Mushrooms: Add sliced mushrooms for an earthy flavor and meaty texture.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Cheese: Stir in some grated Parmesan or Romano cheese for an extra cheesy version.
• Vegetarian Version: Substitute the chicken with mushrooms or a meat substitute like tofu.

Make-Ahead Convenience

For a stress-free dinner, you can prepare the Chicken Stroganoff ahead of time. Here’s how:

1. Prepare the Sauce:

• Cook the onion, garlic, and mushrooms (if using) in butter until soft.
• Add flour and cook for a minute, then gradually whisk in the chicken broth and cream.
• Simmer until the sauce thickens, then stir in the mustard, salt, pepper, and paprika.

1. Cook the Chicken:

• Sauté the chicken pieces until golden brown and cooked through.

1. Combine and Store:

• Combine the chicken with the sauce and let it cool. Store in an airtight container in the refrigerator for up to 2 days.

1. Reheat and Serve:

• When ready to serve, reheat the sauce and chicken in a saucepan over low heat.
• Cook the noodles according to the package instructions and combine with the chicken and sauce.
• Stir in the sour cream and garnish with parsley before serving.

Chicken Stroganoff

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 8 ounces egg noodles
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (optional)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ cup sour cream
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Egg Noodles:

• Bring a pot of salted water to a boil. Add the egg noodles and cook according to the package directions. Drain and set aside.

1. Cook the Chicken:

• In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

1. Make the Sauce:

• In the same skillet, melt the remaining tablespoon of butter. Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
• Add the mushrooms (if using) and cook for another 3-4 minutes.
• Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and cream.
• Simmer the sauce until it thickens, about 5-7 minutes.

1. Combine:

• Stir in the mustard, salt, pepper, and paprika. Return the chicken to the skillet and heat through.
• Remove from heat and stir in the sour cream.

1. Serve:

• Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.

Notes

• Sauce Consistency: If the sauce is too thick, add a bit more chicken broth.
• Sour Cream: Stir in the sour cream off the heat to prevent it from curdling.
• Make-Ahead: The sauce and chicken can be prepared ahead of time and reheated before serving.

Enjoy this homemade Chicken Stroganoff, a dish that is sure to become a family favorite!