Chicken Stroganoff
A creamy, comforting dish with chicken, mushrooms and spaghetti
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 4g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 200g | £1.50300g · £0.50 per 100g | £1.501kg · £0.15 per 100g |
| Chicken thighsuse 400g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Onionuse 1 | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Creamuse 100ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml |
| Cheese (cheddar or mozzarella)use 25g | £6.90450g · £1.53 per 100g | £1.47250g · £0.59 per 100g |
| Basket total (full packs) | £15.14 | £12.02 |
| Cost of what this recipe uses | £4.90 | £3.22 |
| Per serving | £1.23 | £0.80 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop the onion. Season the chicken thighs with salt and black pepper. Cook the spaghetti according to packet instructions until al dente. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Add the chicken thighs and cook for 5-6 minutes on each side until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Season with salt and black pepper.
- Add the frozen mixed vegetables to the pan and cook for 2-3 minutes until heated through. Stir in 1 tbsp of flour to thicken the sauce.
- Pour in 100ml of chicken stock to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes until the sauce has thickened.
- Stir in the cream and grated cheese, cooking for an additional 1-2 minutes until the cheese has melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Add the cooked chicken and spaghetti to the pan, tossing to combine. Cook for an additional 1-2 minutes until the spaghetti is heated through. Serve immediately, garnished with fresh parsley if desired.
Tips
- To make it cheaper, use chicken breast instead of thighs and swap the cream for a can of coconut milk.
- Batch‑cook the chicken stroganoff and portion it into individual containers for the week. Store in the fridge for up to 48 hours or freeze for up to 3 months.
- To reheat safely, thaw the frozen portions in the fridge overnight and reheat in a pan over medium heat until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 300g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Pad Thai with Chicken, Chicken Noodle Soup, Lentil Bolognese. - Chicken thighs · about 600g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Jerk chicken with rice and peas. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Cream · about 150ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Creamy butternut squash soup, Creamy Chicken Risotto. - Cheese (cheddar or mozzarella) · about 175g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).