Hungarian Mushroom Chicken Pasta (Creamy and Delicious!)
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Calories
730 kcal
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Course
Main Course
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Cuisine
European
Hungarian Mushroom Chicken Pasta (Creamy and Delicious!)
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This Hungarian Mushroom Chicken Pasta is the perfect comfort food - creamy, flavorful, and easy to make. The addictive sauce combines the earthy taste of mushrooms with Hungarian paprika, tender chunks of chicken and creamy tang of sour cream. Ready in under 30 minutes so perfect for busy weeknights :)
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Ingredients
For the pasta
- 14 oz (400g) rigatoni or other dried pasta
- 1 tsp salt
For the sauce
- 1 tbsp unsalted butter
- 1 tbsp olive oil , plus more as needed
- 1 large onion , finely diced
- 3 cloves garlic , minced
- 1 tbsp Hungarian sweet paprika
- 2 tsp dried dill
- 1 tsp salt
- ½ tsp black pepper
- 1 lb (450g) mushrooms , sliced
- 1 lb (450g) chicken thighs , cubed
- 1 cup (250ml) chicken broth (stock)
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 cup (250g) full fat sour cream , plus extra to serve
- 1 tbsp cornstarch diluted in 1 tbsp cold water
- 2 tbsp chopped parsley
- salt and pepper , to taste
Instructions
- Bring a large pot of water to the boil. Add the salt and pasta and cook according to pack instructions. Reserve some of the pasta water in case you need to use it in the sauce.
- Heat the butter and olive oil in a large skillet until the butter starts foaming. Add the chopped onions and sprinkle with some of our seasoning mix: paprika, dried dill, salt and pepper. Sauté over medium heat, stirring, until the onion starts to soften.
- Add the sliced mushrooms and more of the seasoning. Continue to cook, stirring often, for 5-10 minutes or until the mushrooms start to brown. Stir in the garlic and cook until fragrant.
- Drizzle the pan with a splash more oil if needed and add the chicken and remaining seasoning. Turn up the heat and cook the chicken until it starts to brown.
- Add the chicken broth, soy sauce and lemon juice and bring to a simmer. Lower the heat and cook for 10-12 minutes heat or until the chicken is cooked through.
- Stir in the sour cream and have a taste of the sauce, adding salt and pepper to taste. Stir in the cornstarch slurry if the sauce needs thickening, simmering for a few minutes.
- Add the drained pasta, stirring well to combine. Garnish with chopped parsley, a little sour cream and a final sprinkling of paprika. So much yum!!
Equipments used:
Notes
- If you can't find Hungarian Paprika, you can use sweet smoked paprika instead.
- Reserve some of the pasta water before draining in case you need to loosen the sauce.
- I normally would be grating a ton of Parmesan over a dish like this. I decided to leave it out (not very Hungarian) but feel free to add some if you like.
- Store any cooled leftovers in an airtight container and store in the fridge and use within 2-3 days. Add a splash of cream or sour cream to loosen the sauce when reheating. This recipe is not suitable for freezing.
Nutrition Information
Show Details
Calories
730kcal
(37%)
Carbohydrates
87g
(29%)
Protein
42g
(84%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
149mg
(50%)
Sodium
1570mg
(65%)
Potassium
1113mg
(32%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1535IU
(31%)
Vitamin C
9mg
(10%)
Calcium
125mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 87g | 29% |
| Protein | 42g | 84% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 1570mg | 65% |
| Potassium | 1113mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 9mg | 10% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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