If you’re looking for a comforting, flavour-packed meal that feels like a warm hug on a plate, you’ve got to try this Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe. I absolutely love how the smoky paprika and rich sour cream blend together with tender chicken, and the cabbage salad adds the perfect fresh crunch. It’s a dish that my family goes crazy for, and once you make it, I have a feeling you’ll want to keep it in your dinner rotation too.

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Why You’ll Love This Recipe

Rich, Creamy Flavors: The combination of sweet paprika and sour cream creates a luscious sauce that’s deeply satisfying.
Tender Chicken Every Time: Simmering the drumsticks and thighs makes the meat fall-off-the-bone tender.
Perfect Balance with Cabbage Salad: The fresh, tangy cabbage salad cuts through the richness beautifully.
Simple Ingredients: You can find everything easily at your local store, making it an approachable weeknight treat.

A white bowl filled with two main parts: on one side, pale yellow pasta with a smooth texture, and on the other side, two pieces of meat covered in thick, bright orange-red sauce with visible small bits, garnished with chopped green herbs sprinkled on top. There are also several thin red pepper slices partially submerged in the sauce around the meat. The bowl sits on a natural woven mat surface with a silver spoon next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe plays a key role — from the tender chicken thighs to the fresh cabbage salad that adds brightness. When shopping, opt for good quality paprika and fresh chicken for the best flavor.

Green cabbage: Fresh and crisp, it holds up well in the salad without getting soggy.
Extra-virgin olive oil: Adds fruity richness to the cabbage salad and is great for browning the chicken.
Apple cider vinegar: Gives the cabbage salad a bright, tangy kick.
Sea salt flakes: Enhances flavors without being overpowering.
Freshly cracked black pepper: Adds just the right amount of spice and aroma.
Chicken drumsticks and bone-in thigh cutlets: These cuts hold up well during slow cooking and remain juicy.
Plain (all-purpose) flour: Helps to thicken the sauce and gives a nice texture.
Olive oil: For searing the chicken perfectly.
Unsalted butter: Adds depth and creaminess to the sauce.
Large onions: Provide sweetness and body to the gravy.
Red capsicum (bell pepper): Adds color and a subtle sweetness.
Freshly grated garlic: For that savory aromatic punch.
Tomato paste: Concentrated flavor boost for the sauce.
Sweet paprika: The star spice that defines this dish—it’s smoky, warm, and comforting.
Chicken stock: Creates a flavorful, rich base for the sauce.
Canned crushed tomatoes: Adds body and a slight tang to the sauce.
Sugar: Balances acidity in the tomatoes.
Sour cream: The creamy finish that makes the sauce irresistible.
Flat-leaf parsley (optional): Freshness and color for garnish.
Pasta: Your choice—egg noodles or any pasta shape works beautifully here.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe is — it’s easy to tweak depending on what you have in the kitchen or your dietary preferences. I often adjust the paprika according to the heat level I’m craving that day.

Spicy Variation: Once, I added a pinch of hot paprika and a little cayenne pepper for some heat—my family loved the extra kick.
Dairy-Free Option: I’ve swapped sour cream for coconut yogurt for friends who can’t do dairy, and it still turns out creamy and delicious.
Vegetable Boost: Feel free to toss in some sliced mushrooms or carrots with the capsicum to bulk up the veggies.
Gluten-Free: Use gluten-free flour or cornstarch for dusting the chicken so everyone can enjoy it safely.

How to Make Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe

Step 1: Prepare the Refreshing Cabbage Salad

Start by finely slicing your green cabbage. Toss it together with extra-virgin olive oil, apple cider vinegar, sea salt flakes, and freshly cracked black pepper in a large bowl until everything’s well combined. This salad is a fresh, crisp counterpoint to the creamy chicken paprikash, and I love to make it first so those flavors can mingle while I work on the chicken.

Step 2: Season and Brown Your Chicken

Pat your chicken drumsticks and thigh cutlets dry and season them with half the sea salt flakes and black pepper. Then dust them evenly with plain flour. Heat olive oil in a large heavy-based frying pan over medium-high heat and brown the chicken in batches — about 2 to 3 minutes per side. Browning locks in juices and adds that gorgeous depth of flavor, so don’t rush this step! Once browned, set the chicken aside on a plate.

Step 3: Build Flavors with Onions, Capsicum, and Garlic

In the same pan, melt unsalted butter over medium heat. Add your finely diced onions and cook, stirring often, for 2 to 3 minutes until they soften and start to turn translucent. Then toss in the sliced red capsicum and freshly grated garlic. Stir everything for another 2 minutes—this combination is the heart of that signature paprikash flavor.

Step 4: Add Tomato Paste, Paprika, and Liquids

Stir in the tomato paste and sweet paprika until the mixture is fragrant and well combined. Quickly add the chicken stock, crushed tomatoes, the remaining sea salt, cracked black pepper, and a touch of sugar to balance the acidity. Scrape up any browned bits from the bottom for extra flavor — I learned this little trick early on, and it really makes a difference!

Step 5: Simmer Your Chicken Until Perfectly Tender

Return the browned chicken back into the pan. Bring everything to a boil, then reduce the heat to medium-low. Cover and let it simmer gently for 40 minutes, stirring once halfway through. The chicken should become tender enough to pull apart with two forks — if it’s not quite there yet, continue cooking in 15-minute chunks and add a splash of water if the sauce begins to stick. This slow simmer is key to developing those deep, comforting flavors.

Step 6: Finish with Sour Cream and Serve

Once the chicken is tender, remove it from the pan and place it in a shallow dish. Stir in the sour cream into the sauce to give it that creamy finish. Pour the sauce over the chicken, sprinkle with finely chopped flat-leaf parsley if you like, and serve immediately alongside your fresh cabbage salad and your choice of pasta. Trust me, this is the kind of meal that warms your soul.

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Pro Tips for Making Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe

Don’t Skip Browning: Taking the time to brown the chicken adds incredible flavor and locks in juices—trust me, it’s worth the extra few minutes.
Balance the Paprika: I often taste the sauce before adding sour cream to adjust paprika seasoning—sweet or hot paprika can shift the whole flavor, so tweak it to your liking.
Simmer Gently: Keep the heat medium-low to avoid toughening the chicken; patience here pays off with melt-in-your-mouth results.
Avoid Curled Salad Cabbage: Use crisp, fresh cabbage and dress it just before serving to keep that satisfying crunch.

How to Serve Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe

A white bowl filled with two thick slices of meat covered in a rich, creamy orange-red sauce with a slightly chunky texture, garnished with finely chopped green herbs. There are a few thin red pepper strips visible in the sauce around the meat. Next to the meat, there is a portion of pale yellow pasta noodles sprinkled with some green herbs. The bowl is placed on a woven mat with a fork beside it, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with a sprinkle of fresh flat-leaf parsley over the finished dish—it adds a welcome pop of color and a fresh note that brightens the creamy sauce. Sometimes I also add a dollop of extra sour cream if we’re feeling indulgent.

Side Dishes

The cabbage salad is the classic and perfect side here, but if you want to mix it up, steamed green beans or roasted root vegetables make lovely companions. Of course, the pasta is the perfect base to soak up all that sauce — I love egg noodles or even pappardelle for a hearty bowl.

Creative Ways to Present

For special occasions, I’ve served the chicken over a nest of buttered spaetzle, sprinkled with extra paprika and fresh herbs. Bringing out colorful bowls for the cabbage salad and plating the chicken with a side of garlic toast adds that restaurant-quality vibe to family dinners.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken paprikash in an airtight container in the fridge for up to 3 days. Because the sauce thickens as it cools, I usually add a splash of chicken stock or water when reheating to loosen it back up without losing flavor.

Freezing

This recipe freezes beautifully—just make sure the chicken has fully cooled before transferring it to freezer-safe containers. I freeze in single or family-sized portions so I can thaw just what I need. It’ll keep well for up to 3 months.

Reheating

When reheating, I gently warm the chicken paprikash over low heat, stirring occasionally and adding a little water or stock as needed to keep the sauce creamy. This way, the chicken remains tender, and the flavors stay vibrant — no drying out here.

FAQs

Can I use other cuts of chicken for this recipe?

Absolutely! While drumsticks and bone-in thighs are ideal for their flavor and tenderness during slow cooking, you can use chicken breasts if you prefer. Just reduce the cooking time slightly to avoid drying out the meat.
Can I make this recipe gluten-free?

Yes, simply replace the all-purpose flour used for dusting the chicken with a gluten-free flour blend or cornstarch. This swaps out gluten without affecting the sauce’s delicious texture.
What kind of pasta works best with this dish?

Traditional egg noodles are classic with chicken paprikash, but feel free to use your favorite pasta shape like pappardelle, fusilli, or even tagliatelle. The goal is to have something that holds the rich sauce well.
Can I make the cabbage salad in advance?

I find the cabbage salad best when made shortly before serving to keep it crisp and fresh. If you must prepare it in advance, store it separately and toss again right before plating.
Is there a vegetarian version of chicken paprikash?

Yes! You can substitute the chicken with hearty mushrooms or tofu and use vegetable stock in place of chicken stock. The same spices and techniques apply, and it’s just as comforting.

Final Thoughts

I’ll be honest — this Creamy Chicken Paprikash with Cabbage Salad and Pasta Recipe is one of those recipes that truly feels like a home-cooked hug. I discovered this classic dish a few years ago and have since adapted it to my family’s tastes, making it easier and creamier each time. It’s simple, satisfying, and brings everyone to the table with smiles. I hope you enjoy making and sharing this recipe as much as I do — it’s the kind of meal you’ll want to revisit again and again.