Day 1: Chicken Paprikash with Buttered Tagliatelle

Sometimes, the best way to show love is through food. Inspired by my wife’s Hungarian heritage, I decided to cook a series of Hungarian-inspired dinners to surprise and delight her. First up: the classic and comforting Chicken Paprikash, paired with silky buttered tagliatelle.

This dish combines tender chicken in a paprika-infused creamy sauce with the perfect noodle pairing, making it a hearty yet elegant start to my culinary adventure.

Why Chicken Paprikash?

Chicken Paprikash, or Csirkepaprikás, is a staple in Hungarian kitchens, known for its rich paprika flavours and creamy texture. Traditionally served with nokedli (Hungarian dumplings), I opted for buttered tagliatelle as an easier alternative while keeping the dish authentic.

This recipe is not only simple but also packed with love and flavour—perfect for impressing someone special.

Ingredients (Serves 2-3)

For the Chicken Paprikash:

• 4 chicken thighs (skinless, boneless or bone-in)
• 1 medium onion, finely chopped
• 2 tbsp Hungarian sweet paprika
• 1/2 tsp smoked paprika (optional)
• 125 ml chicken stock
• 125 ml sour cream
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 carrot, thinly sliced
• Salt and black pepper to taste

For the Buttered Tagliatelle:

• 200g tagliatelle
• 2 tbsp butter
• 1 tbsp chopped parsley (optional)

How to Make It

1. Sauté Onions and Build the Base:

• Heat 2 tbsp olive oil in a deep frying pan or shallow casserole pan over medium heat.
• Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
• Remove the pan from the heat and stir in 2 tbsp sweet paprika (and 1/2 tsp smoked paprika, if using). This prevents the paprika from burning and turning bitter.

2. Add the Chicken and Carrots:

• Place 4 chicken thighs directly into the pan, ensuring they are coated in the paprika-onion mixture.
• Add 1 sliced carrot and season everything with salt and black pepper.
• Pour in 125 ml chicken stock, ensuring the chicken is just covered. Return the pan to the heat and bring the mixture to a gentle simmer.

3. Simmer the Chicken:

• Cover the pan with a lid and let it simmer on low heat for 25-30 minutes, or until the chicken is tender and infused with the paprika sauce. Stir occasionally to prevent sticking.

4. Create the Creamy Sauce:

• In a small bowl, mix 1 tbsp plain flour with 1 tbsp sour cream until smooth. To prevent curdling, add a few spoonfuls of the hot sauce from the pan to the sour cream mixture and stir well.
• Gradually stir the sour cream mixture into the pan. Simmer for another 5 minutes to thicken the sauce. Remove from heat and stir in the remaining 120 ml sour cream for extra creaminess.

5. Cook the Tagliatelle:

• Boil 200g tagliatelle in salted water according to the package instructions (about 7-9 minutes). Drain and toss with 2 tbsp butter and 1 tbsp parsley, if using.

6. Serve:

• Plate the buttered tagliatelle and top with the chicken. Ladle the rich, creamy paprika sauce generously over the top. Garnish with parsley if desired.

Tips for Success

• Use Quality Paprika: Hungarian sweet paprika is essential for an authentic flavour.
• Don’t Skip the Stock: Chicken stock adds depth and richness.
• Avoid Curdling: Temper the sour cream with hot sauce before adding it to the dish.

Why I Love This Dish

Chicken Paprikash holds a special place in Hungarian culture, and making it for someone you love only elevates its magic. The rich paprika sauce paired with buttery tagliatelle is comfort food at its finest—simple, hearty, and unforgettable.

The Start of Something Special

This Chicken Paprikash is just the beginning of my journey to create a week of Hungarian-inspired dinners. Cooking for my partner has always been a way to connect, and this series is all about celebrating her heritage and our love for great food.

Let me know if you try this recipe or if Hungarian cuisine has a place in your heart, too.