If you’re looking for a meal that makes you feel like you’re wrapped in a big, warm hug, you HAVE to give Chicken Paprikash a try.

On the regular fall and winter rotation in our house, we just know you’ll fall in love with this full-bodied, velvety comfort food, too.

Chicken Pesto Spaghetti Squash

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  • yellow onion, diced
  • 4 tbsp butter
  • 1 tbsp garlic, minced
  • 3 tbsp paprika
  • 3 tbsp tomato paste
  • 1 lb boneless, skinless chicken thighs
  • 2 cups water
  • 1 cup sour cream
  • 1 tbsp cornstarch
  • A handful of dill, chopped
  • Egg noodles
  • Salt
  • Pepper


Step 1

In a deep pot, sauté onion and garlic in a couple tablespoons of butter over medium heat.

Season with a pinch of salt and pepper.

Step 2

Once onions are soft, add tomato paste and paprika.

Give them a stir and let the flavors meld for about a minute before whisking in water.

Step 3

Season chicken with salt and pepper before nestling into the flavorful sauce you’ve started.

Cover and simmer for 20 to 30 minutes, or until the chicken is cooked through and shreds easily.

Step 4

Meanwhile, cook your egg noodles according to package directions in water that’s been salted like the sea.

Once your egg noodles are done, hit them with the remaining butter and set aside.

Step 5

Once the chicken is cooked through and shreddable, remove it from the pot and… *drum roll, please*… shred it.

Step 6

Add sour cream and cornstarch to your sauce and stir until fully incorporated.

Taste and season with salt and pepper as needed.

Add your shredded chicken back to the sauce.

Step 7

Serve over buttered egg noodles.

Generously garnish with dill.


This recipe was inspired by a little something out of Milk Street’s Instant Pot Cookbook called Fast and Slow.

I’m not the Instant Pot type of cooker, but if you are, the recipes in there are super flavorful and downright amazing – so give it a look if you’re in the market for an Instant Pot cookbook.