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
Scale
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.
