Hungarian Mushroom Chicken Pasta (Creamy and Delicious!)

I have a real weakness for Hungarian mushroom soup – so creamy, so hearty, so incredibly comforting… and so perfect for spooning over pasta! Add tender chicken and you have a cozy meal that’s a real treat for the taste buds yet super quick to make. My kind of recipe in other words.

This recipe is a close cousin of my Chicken Stroganoff, but packed with even more flavor thanks to the national spice of Hungary, paprika! This vibrant red ground paprika adds color, and a hint of smoky sweetness that makes the creamy mushroom sauce so irresistible.

Serve with an extra dollop of sour cream, chopped parsley and plenty of bread to mop up every last drop of the sauce.

Creamy Mushroom Chicken Pasta Ingredients

I should preface this by saying Hungarian-inspired would be a more accurate description.

• Onions and garlic: I used sweet Vidalia onions and plenty of very finely minced garlic.
• Mushrooms: I used a mix of white and cremini mushrooms this time, but I usually add some exotic mushrooms too like shiitake or oyster.
• Sweet Hungarian paprika or sweet smoked paprika – worth getting the former for a more authentic flavor.
• Diced chicken thighs or chicken breasts (skinless and boneless).
• Chicken broth.
• Lemon Juice (and lemon zest if you like).
• Soy sauce or Worcestershire sauce (optional).
• Sour cream: use full-fat sour cream as low fat versions tend to curdle.
• A little cornstarch slurry to thicken the sauce, if needed.
• Dried dill and fresh parsley.
• Unsalted butter and olive oil.
• Salt and pepper.
• Rigatoni or your favorite pasta shape, to serve

How to Make Hungarian Mushroom and Chicken Pasta

↓ For the full ingredients and detailed method, jump to the recipe card.

1. 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.
2. 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.
3. 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.

1. 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.

1. Stir in the sour cream and have a taste of the sauce, adding salt and pepper to taste.

1. 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!!

Recipe Notes and Tips

• Hungarian Paprika is sweet and smoked but comes in a variety of
• 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.

You Will Also Enjoy…

Slimming

Easy Chicken Stroganoff (Slimming World Friendly)

Slow Cooker

Bigos (Polish Hunter’s Stew)

One-Pot

Hearty Hungarian Goulash

Pork

Easy Pork Stroganoff

DID YOU MAKE MY HUNGARIAN MUSHROOM CHICKEN PASTA RECIPE? Please leave a rating below, share on Pinterest or snap a photo, add hashtag #Nusde and tag @supergolden88 on INSTAGRAM