This Chicken Stroganoff is a lightened up classic comfort food that the whole family will enjoy! It has all the classic flavors and can be made under 30 minutes on the Stove or Instant Pot.

Makes 8 ( 1 heaping cup) servings

If you’re a pasta lover like me and are looking for more delicious pasta recipes be sure to check out these:

Lightened Up Classic Mac N’ Cheese

Pepper Jack Mac N’ Cheese with Chicken

Shrimp and Peas Fettuccine Alfredo

What ingredients do I need to make this Chicken Stroganoff?

• Uncooked extra wide, broad egg noodles or whole wheat egg noodles if you have whole grain pasta as a zero point food
• Boneless, skinless chicken breasts, raw, cut, and diced into 2 inch pieces
• Onion, diced
• Crimini mushrooms, diced, optional
• Minced garlic 
• All purpose flour (I use Gold Medal)
• Land O’ Lakes light butter made with canola oil
• Beef or chicken bouillon powder or 1 beef or chicken cube
• Low sodium beef or chicken broth- you’ll use 1 cup more if making this in the Instant Pot
• Worcestershire sauce
• Dijon mustard
• Dried parsley
• Paprika
• Salt
• Pepper
• Dried oregano
• Dried thyme
• Light cream cheese, room temperature
• Non fat plain or Greek yogurt,  room temperature (I use nonfat plain yogurt)

How do I make this Chicken Stroganoff? 

This Chicken Stroganoff can be made on the stove or in an Instant Pot. I have given directions for both options.  The directions and pictures below are for the Instant Pot. 

Turn your Instant Pot to the sauté setting. Add butter to the instant pot and stir until the butter has melted.

Add onion/mushrooms and chicken pieces.

Sauté chicken and onions/mushrooms for about 5 minutes or until the chicken is no longer pink.

Add beef or chicken broth, mustard, garlic, Worcestershire sauce, 1 tsp beef bouillon powder or beef cube, and flour.  Stir well. 

Stir well. 

Add the egg noodles to the Instant Pot.

Make sure the liquid is at the bottom. This will ensure you don’t receive a “burn” error. 

Close the lid. Cook on high pressure for 3 minutes.

Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.

Stir in the Greek yogurt 

stir in the cream cheese and sauté for a few minutes while stirring to allow sauce to thicken.

Ingredients: 

• 12 oz. uncooked extra wide, broad egg noodles or whole wheat egg noodles if you have whole grain pasta as a zero point food
• 6 (4 oz.) boneless, skinless chicken breasts, raw, cut, and diced into 2 inch pieces 
• 1 small onion, diced
• 1 cup crimini mushrooms, diced, optional
• 1 Tbsp minced garlic 
• 1/4 cup all purpose flour (I use Gold Medal) 
• 2 Tbsp Land O’ Lakes light butter made with canola oil
• 1 tsp beef or chicken bouillon powder or 1 beef or chicken cube
• 3-4 cups low sodium beef or chicken  broth
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper 
• 1/4 tsp dried oregano
• 1/2 tsp dried thyme
• 2 oz. 1/3 less fat cream cheese, room temperature 
• 1/2 cup non fat plain or Greek yogurt,  room temperature

Instant Pot Directions:

1. Turn your Instant Pot to the sauté setting. Add butter to the instant pot and cook and until the butter has melted. Add the onion and chicken pieces. Sauté chicken, onions, and mushrooms for about 5 minutes or until the chicken is no longer pink.
2. Add 4 cups beef or chicken broth, mustard, garlic, Worcestershire sauce, 1 tsp beef bouillon powder or beef cube, and flour.  Stir well. Make sure the liquid is at the bottom and scrape any food bits from the bottom of the pot. This will ensure you don’t receive a “burn” error.
3. Add the egg noodles to the Instant Pot.
4. Close the lid.
5. Cook on high pressure for 3 minutes.
6. Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
7. Unlock and remove the lid from the instant pot.
8. Stir in the cream cheese and Greek yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

Stove Top Directions:

1. In a large cooking pot, cook egg noodles using the directions on back of the package. Set aside.
2. Spray a large skillet pan with non stick cooking spray. Add diced chicken and cook on medium high until chicken pieces are no longer pink add onions and continue cooking until onions/mushrooms are translucent. Place chicken and onions on a plate and set aside. 
3. In the same skillet melt light butter, and add flour with garlic and cook, while stirring.
4. Turn heat settings to low and stir in 3 cups of beef or chicken broth, Worcestershire, mustard and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens.
5. Whisk in cream cheese and Greek yogurt until melted and stir until combined. Add chicken, onions, mushrooms back to pan. Stir until well combined.
6. Pour sauce over cooked egg noodles.

Makes 8 ( 1 heaping cup) servings

7 WW Points™ per serving

How do I track this recipe in the WW app?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. It is key that the Greek yogurt and cream cheese are at room temperature when adding it to the mixture. This will help prevent curdling.