Chicken Stroganoff Pasta Bake

Chicken Stroganoff Pasta Bake on AprilJHarris.com
I love quick and easy meals for busy nights. My Chicken Stroganoff Pasta Bake is a an easy, family friendly twist on Beef Stroganoff that everyone will love. It’s also a delicious way to use up leftover roast chicken.

The rich, creamy sauce for my Chicken Stroganoff Pasta Bake couldn’t be easier to make. You simply stir a couple tablespoons of flour into some half fat crème fraîche or light sour cream and then stir the mixture into the vegetables and stock in the frying pan. You can, of course, use full fat crème fraîche or ordinary sour cream if you prefer. By the way, although crème fraîche and sour cream are not exactly the same thing, I use them interchangeably in baking and savoury recipes. Sour cream has a slightly sharper flavour as it is ripened for longer than crème fraîche and is also slightly less thick, but I find they perform in exactly the same way. The mildness of crème fraîche does make it more kid-friendly though.

Speaking of kids, you can use whatever pasta shapes you like for Chicken Stroganoff Pasta Bake. As we are all grown ups in our house, I tend to favour lasagnetti. Lasagnetti are cute mini rectangular lasagna sheets about an inch or so in length.

Chicken Stroganoff Pasta Bake on AprilJHarris.com
One more thing, I’m always looking for kitchen shortcuts to help on busy nights. My latest favourite? Very Lazy Chopped Garlic is peeled, finely chopped garlic preserved in white vinegar. The vinegar cooks off the minute you add the Very Lazy Garlic to anything and leaves no aftertaste whatsoever. There’s no peeling and no chopping, I just open the jar and add one teaspoon of Very Lazy Garlic for each clove of garlic that is called for. They don’t call it Very Lazy Garlic for nothing!

Chicken Stroganoff Pasta Bake is delicious served with simply a salad or some warmed bread or rolls. It’s also great for potlucks and buffets.

5.0 from 7 reviews
Chicken Stroganoff Pasta Bake
 
Author:
Serves: Serves 6
Ingredients
  • 400 grams (about 14 ounces) pasta shapes (I like lasagnetti but use your favourite.)
  • 1 tablespoon mild vegetable oil (olive or coconut)
  • 1 onion, peeled and finely chopped
  • 1 cup sliced mushrooms
  • I red pepper, de-seeded and chopped in small pieces
  • 2 garlic cloves, peeled and finely chopped or 2 teaspoons Very Lazy Garlic
  • 1½ cups chicken stock or broth
  • generous pinch of salt
  • ¼ teaspoon freshly ground pepper
  • 1 heaped teaspoon paprika
  • 2 tablespoons flour
  • 1¼ cups half fat creme fraiche or light sour cream (you can use full fat or regular if you prefer)
  • 2 cups cubed chicken breast
  • ⅛ teaspoon nutmeg, freshly grated if possible.
Instructions
  1. Heat the oil in a large frying pan over medium heat.
  2. Saute the onions, mushrooms and red pepper until they begin to soften.
  3. Add the garlic and cook for a moment or two.
  4. Stir in the chicken stock, salt, pepper and paprika.
  5. Bring just to the boil, stirring almost constantly, then reduce the heat and simmer with the lid off for five to ten minutes.
  6. Meanwhile, cook the pasta according to package directions.
  7. Preheat the oven to 350°F (175°C or 160°C for a fan oven).
  8. Combine the flour and crème fraîche in a small bowl, mixing until smooth.
  9. Stir the flour and crème fraîche mixture into the ingredients in the frying pan.
  10. Bring the mixture in the frying pan just to the boil once again, stirring constantly.
  11. Cook and stir for a moment or two until thickened.
  12. Stir in the cooked chicken pieces.
  13. Drain the pasta and transfer to a large casserole dish.
  14. Grate the nutmeg into the chicken sauce in the frying pan.
  15. Taste the sauce for seasoning, adding more salt and pepper if necessary.
  16. Pour the sauce over the pasta in the casserole dish and stir gently to combine.
  17. Cover the dish with foil or an oven-safe lid and bake for 15 to 20 minutes.
  18. I like to serve this family style from the centre of the table. Be careful, the dish will be hot!

More Stroganoff Recipes

Beef Stroganoff Macaroni

Beef Stroganoff

Lighter Beef Stroganoff

Shared with Full Plate Thursday, Foodie Friday, What to Do Weekends, Funtastic Friday, Foodie Friday, Cooking & Crafting with J&J, Treasure Box Tuesday, Simple Supper TuesdayTry a Bite Tuesday, The Wednesday Roundup

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Article by April Harris

April has written 1218 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. This pasta bake sounds really delicious!! This will definitely be on our menu next week 🙂

  2. Looks amazing there, April! I was wondering what a bechamelle sauce will do to the recipe. I know it has similar qualities to creme fraiche.

    • Thank you, Amber. You could absolutely use a béchamel sauce, I use them in pasta dishes very regularly. In this case, I use the crème fraîche with the flour mixed in for ease and speed. If you wanted to use a béchamel sauce, I would add it where I say to add the crème fraîche, but add the cooked chicken immediately. Don’t continue to cook it further. At that point you could just add the sauce to the pasta. Let me know how it goes 🙂

  3. This looks fantastic, awesome flavors! Beautiful pictures.

  4. This is such comfort food. Love the twist with the chicken.

  5. Looks divine, April! We’ll be putting this on the menu, soon!

  6. My kind of meal! Love all of the flavors!

  7. Oh April, I am loving your lightened up version of the traditional stroganoff. My kids are very picky eaters and I am just betting they will love your casserole! I can’t wait to make it for them when they come to visit!

  8. Yum! It is always good to have new chicken and pasta recipes. We will have to try this one soon!

  9. April, that sounds scrummy! This is the first time I’ve heard of lasagnetti, and I’m pretty up on pasta shapes. Perhaps we don’t have it here. Can’t wait to look for it.

    • Thank you, Jean! You can use any of your favourite pastas for this recipe, but if you can find lasagnetti it really is a fun pasta shape to have on hand. I can’t decide which I like best, lasagnetti or fusilli lunghi, the curly pasta that looks like old fashioned telephone cords 🙂

  10. This is seriously up my alley! And the fact that this recipe has chicken, winner winner chicken dinner for me for sure! Loving this right now! Cannot wait to make this! I would love for you to come share at tonight’s Throw Back Thursday link party!

  11. This looks like a delicious and easy recipe, love it!!

  12. This pasta looks amazing April! Loving those mushrooms and peppers and the creamy sauce!

  13. This recipe sounds great! I’ll have to try it. I’m always on the look out for something new. It kind of reminds me of chicken spaghetti. Here in Texas it’s a must have dish!

  14. What a warm and welcoming dish April! Pinned and shared!

  15. Looks so dreamy good April!

  16. Your chicken strogonoff really looks and sounds divine, April! Pinning!

  17. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  18. Oh my April you have me totally salivating over this awesome dish – yes please:-)

  19. Ooo man I think I could eat a large bowl of this!

    Thanks for joining Cooking and Crafting with J & J!

  20. Have you frozen this meal? How does it work out. I’d like to make a couple of batches to freeze for friends having babies soon. Some pasta/cream dishes do not freeze well. Any information will help. 🙂

    • Hi Lea, I haven’t frozen this meal as I always use leftover chicken that has been cooked and cooled to make it. (It’s not really safe to reheat cooked meat more than once.) However you could definitely try freezing it if you cooked the raw chicken for the first time as you made the dish, kept it warm, chopped it up and then added it to the sauce. As it’s creme fraiche or sour cream (instead of half and half or heavy cream) I think it would likely freeze okay, although to be fair I rarely freeze pasta. I hope that helps 🙂 It’s just this is kind of my go to dish for using up leftover chicken so I’ve never really thought about freezing it. If you give it a try, please let me know how it goes!

  21. This looks so good! Perfect for a weeknight dinner. I love making casseroles like this! Thanks for the recipe!

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