Introduction

Chicken Stroganoff is a creamy, comforting dish that combines tender ground chicken with mushrooms, bell peppers, and a hint of vodka for depth of flavor. Served over tender tagliatelle, it’s a satisfying meal perfect for weeknights or cozy dinners.

A white plate filled with wide pasta noodles that have a glossy, light yellow color, mixed with browned, crumbled meat pieces and slices of cooked mushrooms that show a soft, brown texture. Scattered among the pasta and meat are small, bright red tomato pieces and bits of green herbs. The sauce coating everything has a light orange-brown color, giving the dish a rich and moist look. The plate sits on a white marbled surface, highlighting the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces tagliatelle
9 ounces mushrooms, sliced
1 tbsp olive oil
1 red bell pepper, deseeded and diced
1 tbsp unsalted butter
1 shallot, diced
1 garlic clove, minced
⅓ cup vodka
1 tsp salt
1 tsp black pepper
2 tbsp tomato paste
1 ½ pounds ground chicken
1 ¾ cups chicken broth
½ cup full-fat sour cream
Chopped parsley, for serving (optional)
Chili flakes, for serving (optional)

Instructions

Step 1: Prepare your ingredients by slicing the mushrooms, deseeding and dicing the red bell pepper, dicing the shallot, and mincing the garlic clove.
Step 2: Bring a large pot of salted water to a boil for cooking the tagliatelle later.
Step 3: Heat a skillet or large pan over high heat. Add the mushrooms and cook for 2–3 minutes until they start to brown, then add the olive oil and cook for another minute.
Step 4: Add the diced bell pepper and sauté for 2 minutes until slightly softened.
Step 5: Stir in the butter, shallot, and garlic. Cook for 2 minutes until fragrant and softened.
Step 6: Pour in the vodka to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute to reduce slightly.
Step 7: Add salt, black pepper, and tomato paste. Stir well before adding the ground chicken. Break up the chicken with a spoon and cook for about 5 minutes until browned.
Step 8: Pour in the chicken broth and bring it to a boil. Lower the heat to medium-low and let it simmer for 10 minutes to develop flavor.
Step 9: While the sauce simmers, cook the tagliatelle in the boiling water according to the package instructions. Drain when done.
Step 10: Stir the sour cream into the cooked chicken mixture until well combined. Then fold in the cooked tagliatelle to coat the pasta in the creamy sauce.
Step 11: Garnish with chopped parsley and chili flakes if desired. Serve immediately and enjoy your comforting Chicken Stroganoff.

Tips & Variations

Use ground turkey instead of chicken for a leaner option.
Swap tagliatelle for egg noodles or fettuccine for a different pasta texture.
For added richness, stir in a little grated Parmesan before serving.
If you prefer less heat, omit the chili flakes or serve them on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if it thickens. This dish is best enjoyed fresh but reheats well when done carefully.

How to Serve

A close-up view of a pan filled with wide, flat tagliatelle pasta coated in a rich, brown meat sauce with visible chunks of cooked ground meat and small pieces of red tomato. The sauce has a glossy texture that clings to the pasta strands, and sliced mushrooms are mixed in throughout. A fork is twirling a portion of the pasta, revealing the layers of pasta wrapped around the fork and the sauce's thick texture. Small bits of green herbs sprinkle the dish, adding a touch of color. The pan has a slightly worn, rustic look, sitting against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole chicken instead of ground chicken?

Yes, you can use diced chicken breast or thighs. Cook the chicken pieces thoroughly in the pan before adding the liquids.

Is the vodka necessary in this recipe?

While the vodka adds a subtle depth and helps deglaze the pan, you can substitute with a splash of white wine or extra chicken broth if preferred.

Chicken Stroganoff with Tagliatelle and Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This Chicken Stroganoff is a flavorful twist on the classic dish, featuring ground chicken, mushrooms, and bell peppers simmered in a creamy sauce with tomato paste and vodka. Served over tender tagliatelle pasta and finished with fresh parsley and optional chili flakes, this comforting meal is perfect for a hearty weeknight dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Russian-inspired

Ingredients

Scale

Pasta

11 ounces tagliatelle

Vegetables

9 ounces mushrooms, sliced
1 red bell pepper, deseeded and diced
1 shallot, diced
1 garlic clove, minced
Chopped parsley, for serving (optional)

Proteins

1 ½ pounds ground chicken

Liquids & Dairy

1 tbsp olive oil
1 tbsp unsalted butter
⅓ cup vodka
1 ¾ cups chicken broth
½ cup sour cream, full fat

Seasonings

1 tsp salt
1 tsp black pepper
2 tbsp tomato paste
Chili flakes, for serving (optional)

Instructions

Prep Ingredients: Begin by slicing the mushrooms, deseeding and dicing the red bell pepper, dicing the shallot, and mincing the garlic clove to have all ingredients ready for cooking.
Boil Water: Bring a large pot filled with salted water to a rolling boil for cooking the tagliatelle pasta later.
Sauté Vegetables: Heat a skillet or pan over high heat. Once hot, add the sliced mushrooms and cook for about 2-3 minutes until they start to brown. Stir in olive oil and cook for an additional minute to combine flavors. Add the diced bell pepper and sauté for 2 more minutes until slightly softened.
Deglaze and Cook Aromatics: Add the butter to the pan along with the diced shallot and minced garlic. Cook for 2 minutes until fragrant. Then pour in the vodka to deglaze the pan, scraping any browned bits off the bottom, and let it simmer for 1 minute to reduce slightly.
Cook Ground Chicken: Stir in salt, black pepper, and tomato paste to the skillet. Add the ground chicken, breaking it up with your spoon or spatula. Cook for about 5 minutes until the chicken is browned and cooked through.
Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer gently for 10 minutes to develop the flavors and thicken the sauce slightly.
Cook Pasta: While the sauce simmers, add the tagliatelle to the boiling salted water and cook according to package instructions until al dente. Drain the pasta thoroughly once cooked.
Combine Pasta and Sauce: Remove the skillet from heat. Stir the sour cream into the chicken mixture until well combined and creamy. Then add the cooked tagliatelle to the skillet and gently toss everything together to coat the pasta evenly with the sauce.
Serve: Plate the Chicken Stroganoff and garnish with chopped parsley and chili flakes if desired. Serve immediately and enjoy this creamy, comforting dish!

Notes

For a lighter version, substitute sour cream with Greek yogurt, but add it off the heat to prevent curdling.
If vodka is not desired, you can substitute with white wine or skip it altogether, though it adds a subtle depth of flavor.
Ensure to break up the ground chicken thoroughly while cooking to avoid any large chunks.
Fresh parsley adds a nice herbaceous brightness but can be omitted if unavailable.
Adjust chili flakes to taste for mild or spicy preferences.

Keywords: Chicken Stroganoff, Ground Chicken, Tagliatelle, Creamy Chicken Pasta, Easy Dinner, Comfort Food