Name: Dump-and-Bake Chicken Paprikash and Noodles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 12 ounces uncooked wide egg noodles; Chopped fresh parsley or dill; 22 ounces Alfredo sauce; ½ teaspoon salt; ½ cup sour cream; 1 cup frozen diced onion, thawed; Optional garnish: dusting of smoked paprika; 2 teaspoons minced garlic; 1 tablespoon sweet paprika; 3 cups less-sodium chicken broth; 1 lb. uncooked boneless, skinless chicken breasts, diced into bite-sized pieces

Chicken Paprikash

What ingredients do I need to make Chicken Paprikash?

Can I use boneless chicken for this recipe?

Can I substitute sour cream with another ingredient?

How do I prevent the sour cream from curdling when I add it to the sauce?

What is the best type of paprika to use for Chicken Paprikash?

How can I thicken the sauce if it is too thin?

How do I store leftover Chicken Paprikash?

There's no need to boil the pasta or pre-cook the chicken! This Dump-and-Bake Chicken Paprikash and Noodles is an entire dinner that cooks in one dish!

Eggs

Milk

Wheat

Pastas & Noodles

gram

wide egg noodle

Fresh Vegetables

fresh parsley

Pasta Sauces

alfredo sauce

Seasonings

salt

Creams & Creamers

sour cream

Diced Onion

smoked paprika

minced garlic

paprika

Stocks & Broths

milliliter

chicken broth

Poultry

chicken breast

Folic Acid (B9)

Vitamins

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Lactose

Carbohydrates

Vitamin D

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Phosphorus

Magnesium

Iron

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Cholesterol

Trans fatty acids

Beta-cryptoxanthin

Alpha-carotene

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Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.

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Dump-and-Bake Chicken Paprikash and Noodles

Pasta, Sauces, Grain

Produce

Baking Goods

Dairy

Meal

Meat & Seafood

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