Chicken Mushroom Stroganoff with Greek Yogurt

Cooked mushroom chicken stroganoff on white plate with metal fork.

5 from 4 votes

Chicken Mushroom Stroganoff with Greek Yogurt

This is a chicken stroganoff recipe with cream cheese, greek yogurt, and mushrooms. Quick chicken and mushroom dinner recipe, ready in 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 473kcal

Author: Sara Smith | Eat Dessert Snack

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)

Notes

Freezer friendly! Can be frozen in an airtight container separate from noodles and stored for up to three months.

Slow cooker instructions:

Combine all ingredients (except noodles; cook those separately) in slow cooker and cook on high for 4-5 hours, stirring every two hours until creamy and tender.

Serve over noodles and enjoy!

Nutrition