Chicken paprikash is a beloved Hungarian dish of chicken simmered in a rich, creamy paprika sauce. This version turns that classic comfort food into a complete one-pot meal by cooking pasta right in the savory sauce, so the noodles absorb every bit of flavor. It’s hearty, warming, and surprisingly simple to make on a weeknight, with a sauce that’s both tangy from sour cream and deeply savory from sweet paprika.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 pounds (900 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 3 cloves garlic, minced
- 3 tablespoons (24 g) sweet Hungarian paprika
- 1 teaspoon (2 g) smoked paprika (optional, for depth)
- 1 teaspoon (2 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 12 ounces (340 g) wide egg noodles or other short pasta like fusilli or penne
- ½ cup (120 ml) sour cream, at room temperature
- 2 tablespoons (8 g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and sear until golden brown on all sides, about 5-6 minutes total. Remove the chicken to a plate and set aside.
- Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the sweet paprika, smoked paprika (if using), salt, and black pepper. Cook for 30 seconds, stirring constantly, to bloom the spices and release their flavor. Be careful not to burn the paprika, as it can turn bitter.
- Pour in the diced tomatoes with their juices, chicken broth, and water. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer gently for 20 minutes, or until the chicken is cooked through and tender. The safe minimum internal temperature for poultry is 165°F (74°C) as measured with a food thermometer.
- Stir in the egg noodles, making sure they are submerged in the liquid. Cover and cook for 10-12 minutes, stirring once or twice, until the pasta is al dente and has absorbed most of the sauce. If the mixture looks too dry before the pasta is done, add a splash of hot water or broth.
- Remove the pot from heat. Let it sit for 2-3 minutes to slightly cool. Then stir in the sour cream until fully incorporated, creating a creamy, rosy sauce. Taste and adjust seasoning with additional salt if needed.
- Garnish with fresh parsley and serve hot.
Tips
- Use real Hungarian paprika: Sweet Hungarian paprika is the star here. It’s milder and brighter than regular chili powder. If you only have hot paprika, use half the amount and add a pinch of sugar to balance the heat. Smoked paprika is optional but adds a lovely depth.
- Don’t skip browning the chicken: Searing the chicken first builds a deep flavor base. It’s worth the extra few minutes. If you’re short on time, you can skip it, but the sauce will be less rich.
- Add sour cream off the heat: Adding sour cream to a boiling sauce can cause it to curdle. Always remove the pot from the heat and let it sit for a couple of minutes before stirring in the sour cream. This ensures a smooth, creamy sauce.
- Adjust the sauce consistency: The pasta will continue to absorb liquid as it sits. If you prefer a saucier dish, add an extra ½ cup (120 ml) of broth or water at the start. If it’s too soupy at the end, let it simmer uncovered for a few extra minutes.
Serving Suggestions
Serve this chicken paprikash pasta as a complete meal in a bowl. It pairs beautifully with a simple cucumber salad dressed with vinegar and dill, or a side of roasted green beans. A dollop of extra sour cream on top and a sprinkle of fresh parsley add a nice finishing touch. For a heartier spread, serve alongside crusty bread to soak up any remaining sauce.
Variations
- Vegetarian: Swap the chicken for 2 cups (300 g) of diced portobello mushrooms or a can of chickpeas (drained and rinsed). Sauté the mushrooms with the onion until they release their liquid and start to brown. Use vegetable broth instead of chicken broth.
- Spicy: Add ½ teaspoon of cayenne pepper or a finely chopped fresh chili (like serrano) along with the garlic for a spicy kick.
- Dairy-free: Replace the sour cream with a full-fat coconut yogurt or a dairy-free sour cream alternative. The flavor will be slightly different but still creamy and delicious.
- Add vegetables: Stir in a cup of sliced bell peppers or zucchini along with the onion to add more vegetables and color.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce, so when reheating, add a splash of water or chicken broth to loosen it up. Reheat gently on the stovetop over medium-low heat, or in the microwave in 30-second intervals, stirring in between, until heated through to an internal temperature of 165°F (74°C). This dish can also be frozen for up to 3 months, but the texture of the pasta may become softer upon thawing. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, you can. Chicken breasts will work, but they tend to dry out more easily. To prevent that, reduce the simmering time in step 5 to 15 minutes, and check for doneness with a thermometer (165°F / 74°C). Cut them into slightly larger pieces so they don’t overcook.
What pasta works best? Wide egg noodles are traditional and soak up the sauce beautifully. However, any short pasta like fusilli, penne, or rigatoni works well. Avoid very delicate pasta like angel hair, which will fall apart during the longer cooking time.
Can I make this in a slow cooker? Yes. Sauté the chicken and onion as directed, then transfer everything except the pasta and sour cream to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender. Stir in the pasta and cook on high for another 20-30 minutes, until the pasta is tender. Finish with sour cream as directed.
Why did my sauce curdle? Curdling usually happens when the sour cream is added to a boiling hot mixture or when it’s added too quickly. Always let the pot cool slightly off the heat, and stir the sour cream in gradually. Also, make sure your sour cream is at room temperature before adding it.
Can I use regular paprika instead of Hungarian? Regular paprika is often less flavorful and can be slightly bitter. If you use it, consider increasing the amount slightly and adding a pinch of sugar to mimic the sweetness of Hungarian paprika. For the best flavor, seek out sweet Hungarian paprika in a specialty store or online.
Is this dish gluten-free? It can be. Use gluten-free pasta (like those made from rice or corn) and ensure your chicken broth and paprika are certified gluten-free. The rest of the ingredients are naturally gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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