Photo of Chicken paprika with noodles by WW

Chicken paprika with noodles

Total Time
55 min
15 min
40 min
This creamy, Hungarian comfort food favorite is a cinch to make. The trick is to put everything in the pot and let it cook slowly and finish with sour cream at the end. Just be sure to whisk the water and flour together until the flour is completely dissolved and there’s no clumps so you’ll end with a smooth sauce. Here, we’ve added cabbage to turn this stove top dish into a complete meal. You can use a package of shredded cabbage from your produce section to shave several minutes off of the prep time. For more intense flavor, use hot or smoked paprika.


Uncooked boneless skinless chicken breast

1½ pound(s), cut into large chunks


1 large, chopped


1 large, chopped

Chicken broth

1 cup(s)

Table salt

1 tsp, or more to taste


1 Tbsp, sweet-variety

Uncooked linguini

8 oz, broken into 3-in pieces

Cooked green cabbage

3 cup(s), shredded, shredded

All-purpose flour

2 Tbsp


2 Tbsp

Reduced fat sour cream

½ cup(s)


  1. Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.
  2. While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain.
  3. When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.
  4. To serve, spoon chicken mixture over noodle mixture. Yields about 2/3 cup chicken and 2/3 cup noodles/cabbage per serving.


For more intense flavor, use hot or smoked paprika.