This is a chicken stroganoff recipe with cream cheese, greek yogurt, and mushrooms. Quick family dinner, ready in 30 minutes!
This lightened-up version of creamy chicken and mushroom stroganoff with pasta is one of our favorite quick chicken dinners, that I love to make with Instant Pot Greek Yogurt to make it creamy and packed with protein!
We like this creamy mushroom pasta for many reasons. I understand not everyone likes chicken and mushrooms with onions, but we LOVE them, and it really wouldn't be a true stroganoff without them.
Chicken mushroom stroganoff is crock pot friendly and freezer friendly too, which makes it awesome for meal prepping and making ahead.
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Why We Love It
- Plenty of creamy sauce to serve over rice or pasta!
- The Greek Yogurt lightens it up and adds protein!
- Super creamy with milk and a little cream cheese.
- Added veggies! I'm always looking for ways to include more veggies in meals for our family, and adding peas makes this a complete meal.
- Ready in 30 minutes! Honestly, my favorite part of the whole thing.
- NO canned soup! This easy chicken stroganoff is made with pantry staples and no canned ingredients.
🛒 Ingredients
- I use baby bella mushrooms in this recipe, but you could also use shiitake, oyster, or white mushrooms.
- You can use bowtie noodles or most other noodles of a medium size such as egg noodles, penne, rotini, ziti, shells, macaroni, etc.
- A yellow onion or other sweet variety like white is best to use for their milld flavor.
- I use a full fat cream cheese but fat free or ⅓ fat would work as well!
- Make sure to use unsweetened unflavored Greek Yogurt or sour cream, anything with vanilla will taste weird!
- I use two medium sized (8-12 oz) chicken breasts for this recipe, diced into bite sized cubes. You could also use 2-3 chicken thighs!
See recipe card below for a full list of ingredients and measurements.
✏️ Substitutions
- The cream cheese can be substituted with more greek yogurt or sour cream.
- Greek yogurt can be substituted with sour cream.
- Chicken bouillon can be swapped for vegetable bouillon.
- Milk can be substituted with unsweetened almond milk or chicken broth, it just won't taste quite as creamy.
- Flour can be switched with HALF the amount of cornstarch.
🧑🍳 Instructions
Don't forget to start the noodles cooking at the very beginning while you're making the chicken stroganoff!
Step 1. In a large frying pan, heat butter over medium heat. When melted, add diced chicken and cook for 5 minutes, stirring occasionally until there is no pink on the outside left.
Step 2. Add sliced onion and mushrooms, and mix in the spices: chicken bouillon, salt & pepper, garlic & onion powders, and thyme. Cook on high heat for another 5 minutes, until the onion and mushrooms are tender.
Step 3. Separately in a small bowl, whisk together milk and flour until there are no lumps left and it's smooth.
Step 4. To the pan, add cream cheese and greek yogurt and let the cream cheese sit and melt into the sauce. Slowly pour the milk mixture into stroganoff, stirring constantly.
Step 5. Add frozen peas and simmer over medium heat for 5 minutes until the mixture has thickened and the peas are cooked through.
Serve over cooked bowtie farfalle pasta or pasta of choice. Enjoy!
📌 Top Tips
- Soften the cream cheese prior to starting, it melts in so much easier and is more creamy and won't leave lumps.
- Start the pasta before starting the stroganoff to be efficient with time.
- Store the noodles and chicken mushroom stroganoff separately so they don't get soggy.
- Chicken thighs are juicier and more tender generally than chicken breasts, so splurge and use them if you can!
❓Frequently Asked Questions
Yes! It can be frozen in an airtight container separate from noodles and stored for up to three months.
Combine all ingredients (except noodles; cook those separately) in slow cooker and cook on high for 3-4 hours, stirring every two hours until creamy and tender. If chicken is frozen it may take longer.
Serve over noodles and enjoy!
• Over pasta or rice
• With veggies like steamed peas, green beans, broccoli, carrots, etc.
• With some nice, soft french bread or Roasted Broccoli Salad.
You can use a Tablespoon or two of cornstarch or all purpose flour mixed with ¼ cup of milk and stirred into the stroganoff slowly over heat until it thickens.
Add a little squirt of mustard (½ teaspoon) or more to add a little acid and flavor pop. Stir it into the sauce before serving.
More Delicious Chicken Recipes
Some of these are dinner recipes with mushrooms, others are our favorite easy dinners using rotisserie chicken. I hope you try at least one!
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Chicken Mushroom Stroganoff with Greek Yogurt
Ingredients
- 12 oz bowtie noodles cooked
- 2 Tablespoons butter
- 2 raw chicken breasts, cubed
- 1 medium onion, thick sliced
- 8 oz mushrooms, sliced
- 2 teaspoons chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk
- 3 Tablespoons all purpose flour
- 4 oz cream cheese room temperature
- ½ cup greek yogurt or light sour cream
- 2 cups frozen peas (optional)
Instructions
- Boil noodles according to package directions.12 oz bowtie noodles
- In a large skillet over medium heat, melt butter and add cubed chicken breasts. Cook 5 minutes or until all pieces are white with no pink, stirring occasionally.2 Tablespoons butter, 2 raw chicken breasts, cubed
- Add sliced onions and mushrooms, and cook another 5 minutes, stirring as needed. Add chicken bouillon, garlic, onion powder, thyme, salt, and pepper.1 medium onion, thick sliced, 8 oz mushrooms, sliced, 2 teaspoons chicken bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper
- Separately in a small bowl, whisk together milk and flour.1 cup milk, 3 Tablespoons all purpose flour
- To the pan, add cream cheese and greek yogurt and let the cream cheese sit and melt into the sauce. Slowly pour the milk mixture into stroganoff, stirring constantly.4 oz cream cheese, ½ cup greek yogurt
- Add frozen peas and simmer over medium heat for 5 minutes until mixture has thickened and peas are cooked through. Serve over cooked bowtie pasta, or pasta of choice. Enjoy!2 cups frozen peas (optional)
Laura gee says
Love this recipe!! Very tasty.
Sara says
So glad you enjoy it!
Kyson says
Made a large batch and froze to eat again. Thank you for the delicious recipe