Chicken Stroganoff with Tagliatelle and Mushrooms Recipe
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.
- 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
