Chicken Paprikash with Cabbage Salad and Pasta Recipe

If you’re looking for a cozy, comforting dish that just feels like a warm hug on a plate, I absolutely have to share this Chicken Paprikash with Cabbage Salad and Pasta Recipe with you. It’s one of those meals that my family goes crazy for every time I make it, combining tender, flavorful chicken in a creamy paprika sauce alongside a fresh cabbage salad and simple pasta to soak up all those delicious juices. You’re going to love how easy it is to pull together, and the way the flavors come together will make you want to make this again and again.

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Ingredients You’ll Need

The magic of this Chicken Paprikash with Cabbage Salad and Pasta Recipe lies in how simple pantry staples team up to create something so comforting. When you shop, try to find good quality paprika — it really makes a difference here — and fresh cabbage so the salad stays crisp and bright.

• Chicken thighs: I love using skin-on for extra flavor and juiciness in the sauce.
• Sweet and smoked paprika: These give the dish its signature smoky, earthy depth.
• Onion: Adds sweetness and body to the sauce; yellow works best here.
• Garlic: For that aromatic punch that pairs so well with paprika.
• Sour cream: It makes the sauce luxuriously creamy without overpowering the spices.
• Flour: To help thicken the sauce just right.
• Chicken broth: Adds a savory base to the sauce and keeps the chicken moist.
• Egg noodles or wide pasta: Perfect for soaking up all that savory sauce.
• Cabbage: Shredded for the salad, makes a crisp, fresh contrast.
• Apple cider vinegar and sugar: These brighten the cabbage salad with a sweet tang.
• Carrots and green onions: Add color, crunch, and subtle sweetness to the salad.
• Salt and pepper: Season everything to taste for a balanced flavor.

Variations

I’ve played around with this Chicken Paprikash with Cabbage Salad and Pasta Recipe quite a bit, and I encourage you to make it your own! Whether you want to lighten it up, add heat, or even give it a veggie boost, these tweaks have worked great for me.

• Spicy twist: I like to add a pinch of cayenne or smoked chili powder to the sauce for a gentle kick that wakes up the flavors without overpowering the dish.
• Greek yogurt swap: For a lighter sauce, substituting some or all of the sour cream with Greek yogurt works wonderfully, just be sure to add it off the heat to avoid curdling.
• Vegetarian option: You can swap the chicken for seitan or mushrooms and use vegetable broth instead of chicken broth—this keeps the cozy vibe without the meat.
• Herb variations: Fresh dill or parsley sprinkled on top brightens the whole dish and adds a fresh pop of color.

How to Make Chicken Paprikash with Cabbage Salad and Pasta Recipe

Step 1: Brown the Chicken for Maximum Flavor

Start by seasoning your chicken thighs generously with salt, pepper, and a little paprika. I always recommend using skin-on thighs here because that skin crisps up beautifully and adds so much flavor to the sauce later. Heat some oil in a large skillet over medium-high heat and brown the chicken on both sides until golden and slightly crisp. This step is key — it builds that rich caramelized base that really makes the dish sing. Once browned, set the chicken aside for now.

Step 2: Build the Flavorful Paprika Sauce

Using the same skillet with those flavorful chicken drippings, sauté chopped onions and garlic until soft and fragrant. Then stir in your paprika — the secret star of the dish — along with a bit of flour to thicken things up. Let it toast gently in the oil for just a minute to bring out that smoky sweetness. Next, slowly whisk in chicken broth and let it simmer until it starts to thicken, then lower the heat and stir in the sour cream. This creamy finish is what makes the dish so luscious and comforting.

Step 3: Simmer the Chicken in the Sauce

Return your seared chicken thighs to the skillet, nestling them into the sauce. Cover and let everything simmer gently until the chicken is cooked through and tender, usually about 20-25 minutes. You’ll find the sauce thickens up nicely, coating the chicken with flavor. This slow meld of flavors is when you’ll see why this recipe is a kitchen staple — the chicken turns out unbelievably tender and soaking in that paprika cream sauce.

Step 4: Make the Crisp Cabbage Salad

While the chicken simmers, you can whip up the cabbage salad. Shred green cabbage finely, then toss it with grated carrots and sliced green onions. For the dressing, mix apple cider vinegar with a touch of sugar, salt, and pepper. This simple tangy dressing cuts through the creaminess of the paprikash beautifully and adds such a fresh crunchy contrast. It’s my favorite way to keep the plate balanced.

Step 5: Prepare the Pasta

Boil your egg noodles or wide pasta according to package instructions until just tender. I usually drain them and toss with a tiny bit of butter or olive oil to keep them from sticking. When you plate, the pasta acts like a cozy bed for all that saucy chicken and makes sure nothing gets wasted — all those delicious drippings will be soaked up in every bite!

How to Serve Chicken Paprikash with Cabbage Salad and Pasta Recipe

Garnishes

I always sprinkle fresh chopped parsley on top right before serving. It’s simple but instantly lifts the dish with a pop of color and fresh herbal brightness that contrasts so nicely with the rich sauce.

Side Dishes

If you want to round out the meal, a crusty loaf of bread is a no-brainer — it’s perfect for dipping into the sauce. Sometimes I serve a simple roasted vegetable or steamed green beans when I want a little extra greenery on the table.

Creative Ways to Present

For special occasions, I’ve presented the paprikash in shallow bowls with a generous nest of noodles in the center, chicken thighs artfully arranged on top with a mound of cabbage salad on the side—it feels like a rustic European feast and always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce together—it actually tastes even better the next day since the flavors have had time to meld.

Freezing

This dish freezes well too! I portion the chicken and sauce separately from the cabbage salad (which is best fresh), and freeze in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

I gently reheat the chicken paprikash covered in a skillet over low heat, adding a splash of broth if it’s gotten too thick. Sauce stays creamy and chicken tender. I always serve the cabbage salad fresh and cold for the best texture.

FAQs

Final Thoughts

When I first tried this Chicken Paprikash with Cabbage Salad and Pasta Recipe, I remember thinking it was such a perfect, heartwarming meal — something that brings everyone to the table effortlessly. The balance of creamy, smoky chicken with crisp, tangy salad and buttery noodles is pure comfort food magic. I promise you’ll enjoy making it as much as eating it. So go ahead, invite some friends, pour a glass of wine, and get ready to savor one of those recipes you’ll reach for again and again.

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