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My Chicken Stroganoff Pasta Bake is an easy, busy night meal. It's a mild, lower fat, family friendly twist on beef stroganoff that everyone will love.
Created by: April J Harris

Chicken Stroganoff Pasta Bake


  • 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
  • cups chicken stock or broth
  • generous pinch of salt
  • ¼ teaspoon freshly ground pepper
  • 1 heaped teaspoon paprika
  • 2 tablespoons flour
  • cups half fat creme fraiche or light sour cream you can use full fat or regular if you prefer
  • 2 cups cubed chicken breast
  • teaspoon nutmeg freshly grated if possible.


  • Heat the oil in a large frying pan over medium heat.
  • Saute the onions, mushrooms and red pepper until they begin to soften.
  • Add the garlic and cook for a moment or two.
  • Stir in the chicken stock, salt, pepper and paprika.
  • Bring just to the boil, stirring almost constantly, then reduce the heat and simmer with the lid off for five to ten minutes.
  • Meanwhile, cook the pasta according to package directions.
  • Preheat the oven to 350°F (175°C or 160°C for a fan oven).
  • Combine the flour and crème fraîche in a small bowl, mixing until smooth.
  • Stir the flour and crème fraîche mixture into the ingredients in the frying pan.
  • Bring the mixture in the frying pan just to the boil once again, stirring constantly.
  • Cook and stir for a moment or two until thickened.
  • Stir in the cooked chicken pieces.
  • Drain the pasta and transfer to a large casserole dish.
  • Grate the nutmeg into the chicken sauce in the frying pan.
  • Taste the sauce for seasoning, adding more salt and pepper if necessary.
  • Pour the sauce over the pasta in the casserole dish and stir gently to combine.
  • Cover the dish with foil or an oven-safe lid and bake for 15 to 20 minutes.
  • I like to serve this family style from the centre of the table. Be careful, the dish will be hot!

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