When comfort food calls, nothing hits the spot quite like this Creamy One-Pot Chicken Stroganoff Pasta Recipe. Imagine tender chunks of chicken nestled in a rich, luscious mushroom and sour cream sauce, all mingling with perfectly cooked egg pasta. This dish combines the heartiness of classic stroganoff with the ease of a one-pot meal, making it an ultimate cozy dinner that’s bursting with flavor and effortless to prepare. Whether it’s a busy weeknight or a relaxed weekend, this recipe promises to become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this dish stand out. Each item plays a vital role, from juicy chicken to fresh mushrooms, creating layers of texture and flavor that bring this recipe to life.
- 5 tbsp olive oil: I prefer Bertolli for high-heat sautéing to get a nice sear on the chicken without burning.
- 1 lb chicken breast: Cut into 1-inch bite-sized cubes for even cooking and perfect tenderness.
- 8 oz mushrooms: Thickly sliced to add a delightful meaty texture to the sauce.
- 3/4 onion: Provides sweetness and depth when sautéed until translucent.
- 4 garlic cloves: Minced to infuse that lovely aromatic punch without overpowering.
- 1/2 tsp paprika: Adds subtle smokiness and color to the dish.
- 1/2 cup white wine: A dry Sauvignon Blanc works best to deglaze the pan and add brightness.
- 3 cups chicken stock: The base for the sauce, amplifying savory notes and helping cook the pasta.
- 6 oz egg pasta: No Yolks Broad Noodles ensure a perfect al dente texture that soaks up the sauce wonderfully.
- Salt and pepper: Essential seasonings to balance all the flavors beautifully.
- 2 tbsp flour: Helps thicken the sauce into that velvety consistency you crave.
- 2 tsp Dijon mustard: Grey Poupon brand gives a nice sharp tang and depth.
- 1/2 tsp Worcestershire sauce: Adds a subtle umami boost that rounds out the flavor.
- 1/2 cup sour cream: Full-fat creaminess is key for a rich, silky sauce.
- Fresh parsley: Adds a bright, herbal finish and lovely color contrast.
How to Make Creamy One-Pot Chicken Stroganoff Pasta Recipe
Step 1: Brown the Chicken
Heat olive oil in a large pot over medium-high heat. Add the bite-sized chicken pieces, seasoning lightly with salt and pepper. Sear until golden brown on all sides but not fully cooked through. This browning step builds deep flavor that will elevate the entire dish.
Step 2: Sauté the Aromatics and Mushrooms
Remove the chicken and set aside. In the same pot, add a touch more oil if needed and toss in sliced mushrooms, chopped onion, and minced garlic. Sprinkle in paprika for color and warmth. Sauté until the mushrooms release their moisture and the onions turn soft and fragrant—it’s like flavor magic happening right before your eyes.
Step 3: Deglaze with White Wine
Pour in the dry white wine, scraping the bottom of the pot to lift all those tasty browned bits. This step adds brightness and complexity, balancing the creaminess that’s coming up next.
Step 4: Add Liquids and Pasta
Return the chicken to the pot, then pour in chicken stock. Stir in the egg pasta, making sure it’s submerged in the liquid. Bring everything to a gentle boil, then reduce to a simmer. The pasta will cook right in the sauce, soaking up all those incredible flavors and thickening the sauce naturally as it cooks.
Step 5: Thicken the Sauce and Add Final Flavors
In a small bowl, whisk together flour, Dijon mustard, and Worcestershire sauce. Stir this mixture into the pot to help thicken the sauce. Once the pasta is tender, remove the pot from heat and gently fold in the sour cream for that irresistibly creamy finish. Season with salt and pepper to taste.
How to Serve Creamy One-Pot Chicken Stroganoff Pasta Recipe
Garnishes
Sprinkle fresh, chopped parsley generously on top before serving. It adds a vibrant pop of green and a refreshing herbal lift that brightens up the creamy sauce beautifully. If you like a little texture contrast, toasted pine nuts or a dusting of smoked paprika works wonders too.
Side Dishes
This dish is a hearty meal on its own, but if you want to complement it, consider a crisp green salad tossed in a light vinaigrette or some roasted seasonal vegetables. A simple garlic bread alongside is perfect for sopping up every last bit of that luscious sauce.
Creative Ways to Present
For a cozy dinner party, serve this creamy one-pot marvel in warm shallow bowls with parsley sprinkled elegantly on top. For a fun twist, place it in individual ramekins and broil until the edges brown slightly. It’s as beautiful as it is delicious!
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers to an airtight container and store in the fridge for up to 3 days. The flavors actually meld and deepen, so it tastes even better the next day!
Freezing
This stroganoff pasta freezes well. Portion it out into freezer-safe containers and enjoy within 2 months. Just be sure to leave some space for expansion. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring often. Add a splash of chicken stock or water if the sauce gets too thick. You can also reheat in the microwave in short bursts, stirring between to evenly warm the dish without curdling the sour cream.
FAQs
Can I use a different type of pasta?
Absolutely! While the original recipe calls for egg noodles or broad pasta, feel free to experiment with penne, fusilli, or even gluten-free options. Just adjust the cooking time accordingly since different pastas absorb liquid differently.
What can I substitute for sour cream?
If you’re out of sour cream, Greek yogurt is a great substitute that adds tang and creaminess, but add it off the heat to prevent curdling. Alternatively, crème fraîche works beautifully as well.
Is this recipe suitable for weeknights?
Definitely! The beauty of the Creamy One-Pot Chicken Stroganoff Pasta Recipe is how quick and fuss-free it is. From prep to plate in about 30 minutes, it’s perfect for a satisfying weeknight dinner.
Can I make this recipe dairy-free?
Yes, simply swap out the sour cream for a coconut cream or a dairy-free sour cream alternative. Use a dairy-free butter substitute if you choose to add any, and it will still be rich and delicious.
How do I get the sauce extra creamy?
Using full-fat sour cream makes a significant difference, as does not overcooking the pasta so it retains some bite and absorbs just the right amount of sauce. Adding a small knob of butter at the end can also add richness and silkiness.
Final Thoughts
I can’t recommend making the Creamy One-Pot Chicken Stroganoff Pasta Recipe enough if you’re craving something that feels indulgent yet comes together effortlessly. It’s one of those meals that brings warmth and joy in every forkful, perfect for sharing with family or enjoying all by yourself on a cozy night in. Once you try it, this recipe will undoubtedly become a favorite go-to that you’ll want to make again and again.
Print
Creamy One-Pot Chicken Stroganoff Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy One-Pot Chicken Stroganoff Pasta combines tender chicken breast, sautéed mushrooms, and a rich, velvety sauce made with sour cream and Dijon mustard. Cooked entirely in one pot for easy cleanup, this dish delivers classic stroganoff flavors with the convenience of a pasta meal, perfect for a quick and satisfying weeknight dinner.
Ingredients
Proteins and Produce
- 1 lb chicken breast, cut into 1-inch bite-sized cubes
- 8 oz mushrooms, thickly sliced
- 3/4 onion, finely chopped
- 4 garlic cloves, minced
- Fresh parsley, chopped, for garnish
Liquids and Pantry Items
- 5 tbsp olive oil (preferably Bertolli for high-heat sautéing)
- 1/2 cup dry white wine (Sauvignon Blanc recommended)
- 3 cups chicken stock
- 6 oz egg pasta (No Yolks Broad Noodles suggested)
Spices and Condiments
- 1/2 tsp paprika
- 2 tbsp flour
- 2 tsp Dijon mustard (Grey Poupon recommended)
- 1/2 tsp Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Dairy
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Ingredients: Start by cutting the chicken breast into 1-inch bite-sized cubes. Slice the mushrooms thickly for better texture, finely chop 3/4 of an onion, and mince 4 garlic cloves.
- Sauté Chicken and Vegetables: Heat 5 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken cubes and cook until lightly browned on all sides. Remove the chicken from the pot and set aside. In the same pot, add onions and garlic, sautéing until fragrant and translucent. Then add the mushrooms and cook until softened.
- Add Spices and Flour: Sprinkle 1/2 teaspoon of paprika and 2 tablespoons of flour over the vegetables. Stir well to coat and cook the flour for about 1 minute to remove the raw taste.
- Deglaze with Wine: Pour in 1/2 cup of dry white wine (such as Sauvignon Blanc) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly.
- Combine Chicken and Liquids: Return the browned chicken to the pot. Pour in 3 cups of chicken stock and bring the mixture to a simmer.
- Add Pasta and Cook: Add 6 oz of egg pasta (No Yolks Broad Noodles recommended) directly into the pot. Stir well to ensure pasta is submerged in the liquid and cook according to pasta package instructions, about 8-10 minutes, stirring occasionally to prevent sticking.
- Finish the Sauce: Once the pasta is tender and liquid is mostly absorbed, stir in 2 teaspoons of Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 cup full-fat sour cream. Mix thoroughly to create a creamy sauce. Season with salt and pepper to taste.
- Serve and Garnish: Remove from heat and sprinkle freshly chopped parsley over the top. Serve immediately for best flavor and texture.
Notes
- Use full-fat sour cream for the richest and creamiest sauce.
- Dry white wine adds a depth of flavor but can be omitted if desired; substitute with extra chicken stock.
- Do not overcook the pasta; keep an eye on it to achieve perfect al dente texture.
- For a gluten-free version, substitute regular flour with a gluten-free alternative and use gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and gently reheated with a splash of chicken stock or cream to loosen the sauce.
