Hungarian Mushroom Chicken Pasta (Creamy and Delicious!)
, Published Mar 03, 2025
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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, sweet Hungarian paprika, tender chunks of chicken and creamy tang of sour cream. Ready in under 30 minutes so perfect for busy weeknights.
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
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- 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.
- 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.
- 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…
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Hungarian Mushroom Chicken Pasta (Creamy and Delicious!)
Video
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.14 oz (400g) rigatoni or other dried pasta, 1 tsp salt
- 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.1 tbsp unsalted butter, 1 tbsp olive oil, 1 large onion, 1 tbsp Hungarian sweet paprika, 2 tsp dried dill, 1 tsp salt, ½ tsp black pepper
- 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.1 lb (450g) mushrooms, 3 cloves garlic
- 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 lb (450g) chicken thighs
- 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 cup (250ml) chicken broth , 2 tbsp lemon juice, 1 tbsp soy sauce
- 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.1 cup (250g) full fat sour cream, 1 tbsp cornstarch, salt and pepper
- 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!!2 tbsp chopped parsley
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
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
