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chicken paprikash
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5 from 1 vote

Chicken Paprikash over Noodles

Hungarian recipe with chicken in tomato sauce with paprika served over buttered egg noodles
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Hungarian
Keyword: chicken paprika, chicken paprikash, hungarian chicken recipe
Servings: 6 people
Calories: 550kcal


  • 12 oz package egg noodles
  • 2 lb boneless skinless chicken thighs about 6
  • 1 cup sliced shallots or onion
  • 6 cloves garlic
  • 1 bunch fresh parsley
  • tsp salt
  • 1 tsp pepper divided
  • 1 Tbsp olive oil
  • 3 Tbsp paprika hot or mild or a combination
  • 2 cups spicy pasta sauce
  • 3 Tbsp red wine vinegar
  • 2 Tbsp unsalted butter
  • 1 cup plain whole milk yogurt divided


  • Slice shallots, chop garlic. Chop parsley, about 1 cup. Remove yogurt from fridge.
  • Preheat large saute pan on medium-high for 2-3 minutes.
  • Pour oil in heated pan. Season chicken with 1 tsp salt and ½ tsp pepper. Cook chicken for 3-4 minutes on each side until browned. Add shallots, garlic and paprika. Cook 2-3 minutes until fragrant.
  • Add pasta sauce and vinegar. Reduce heat to low, cover and simmer for 15-18 minutes until chicken is 185° and shreddable.
  • Meanwhile, bring large pot of water to boil. Cook noodles according to package directions. Drain well. Add butter, ¾ cup chopped parsley and remaining ½ tsp of salt and pepper. Stir to coat.
  • Remove chicken from heat and lightly shred pieces using fork and knife or 2 forks. Stir in ½ cup room temperature yogurt.
  • Divide noodles evenly among plates and top with chicken mixture. Add remaining yogurt and more parsley to garnish.