20-Minute Chicken Mushroom Stroganoff
Quick weeknight stroganoff using rotisserie chicken and Greek yogurt instead of sour cream. Whole wheat pasta simmers directly in a savory mushroom and onion sauce, finishing in one pot. Ready in 20 minutes with minimal cleanup.
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 onion, quartered and thinly sliced
- 16 oz mushrooms, sliced
- 2 tablespoon all-purpose flourcornstarch0.5:1thickenergluten-free
less flour-forward flavor
- 1 cup chicken stock
- ¾ cup Greek yogurt, preferably full fat
- kosher salt(optional)
- black pepper(optional)
- 2 cup cooked shredded chicken, such as rotisserie
- 8 oz whole wheat fusilli, or other noodlesegg noodles1:1pastaadds eggs
classic stroganoff noodle
Instructions
- 1
Cook pasta in heavily salted water until 1 minute before al dente.
- 2
Sauté onions in olive oil over medium-high heat in a large pot until softened and browning.
- 3
Add sliced mushrooms and salt, sauté until liquid evaporates and mushrooms brown, stirring infrequently.
- 4
Stir in flour to coat mushrooms, cooking out the raw flour taste.
- 5
Gradually add chicken stock while stirring to incorporate flour. Add nearly al dente pasta and pasta cooking water.
- 6
Bring to a simmer, stirring frequently, to thicken and finish cooking the pasta.
- 7
Reduce heat to low. Stir in cooked chicken and Greek yogurt to heat through.
- 8
Taste and adjust seasoning with salt and pepper. Serve hot.
Tips
Use full-fat Greek yogurt for creamier sauce; non-fat will be thinner.
Stir mushrooms infrequently to allow browning rather than steaming.
Reserve extra pasta cooking water if sauce needs thinning before serving.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop with splash of stock to restore sauce consistency.
Prepare onions and mushrooms up to 8 hours ahead. Cook pasta and assemble just before serving for best texture.
Serve hot directly from pot or plate individually. Garnish with fresh parsley or dill if desired.
Common Mistakes
Cook flour at least 1 minute after adding to remove raw taste and prevent starchy flavor.
Add pasta cooking water gradually to achieve proper sauce consistency; add more if sauce thickens too much.
Heat Greek yogurt gently on low heat to avoid curdling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
wider noodle for sauce