This Chicken Tortellini Paprikash is a quick and easy recipe that’s a spin on the classic Hungarian dish! Fresh store-bought chicken-stuffed tortellini tossed in a paprikash sauce that takes no time to make and has ALL the flavor!
Some of the most popular recipes here at the BHK are the Hungarian recipes I have shared. My Hungarian Stuffed Cabbage, Hungarian Beef Goulash, Hungarian Kifli and Unstuffed Cabbage Casserole are super popular and for good reason. They’re all delicious.
I got the idea for today’s Chicken Tortellini Paprikash from my nephew Cody. Cody graduated from the Culinary Institute of America a year ago and he’s well on his way to becoming a fabulous chef.
He made the family a homemade chicken paprikash ravioli a few months back and I knew I’d need to create my own version and share it with you folks.
Why You’ll Love this Recipe
I opted to make things super simple by using store-bought refrigerated chicken tortellini, so this meal takes just about 30 minutes from start to finish. Easy peasy!
If you’re a fan of Hungarian food and that signature Hungarian paprika flavor, you’re going to love this recipe.
You need only a minimal amount of ingredients to make this Chicken Tortellini Paprikash. Take a look ↓
Ingredients You’ll Need
- lard or bacon fat
- yellow onion
- Hungarian paprika
- tomato paste
- salt and pepper
- garlic clove
- low-sodium chicken stock
- green bell pepper
- sour cream
- Refrigerated Chicken Mozzarella Tortellini
Step-By-Step Instructions
The first step will be to melt your lard or bacon fat in a large deep skillet. Then you’ll add your finely chopped onion, some of your paprika, your tomato paste, garlic and salt. You’ll want to cook this mixture until the fat begins to sizzle.
Next up, you will add some of your stock and cook the mixture for about 10 minutes, covered, until the onions become pulpy.
You’ll add your remaining salt and your sliced green bell pepper and your remaining stock and continue to cook for an additional 10 minutes.
While the sauce is cooking your will add your tortellini to some boiling water and cook according to package directions.
In a small saucepan, you will heat the remaining tablespoon of your fat and add your remaining tablespoon of your paprika until heated through. Make sure to stir often to prevent it from burning, then pour it into your sauce mixture.
The last step is to remove a few spoonfuls of your sauce into a bowl and stir in your sour cream. Then pour the sour cream mixture into your sauce and mix until well combined before adding in your cooked tortellini and stirring until well coated and heated through.
Hope you guys give this Hungarian dish a try. It’s got all that Hungarian flavor and it’s so easy to make too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Paprikash Tortellini
I used one 20-ounce family size bag of refrigerated Rana Chicken Mozzarella Tortelloni for this recipe.
I always use sweet Hungarian style paprika for my Hungarian recipes. (picture above)
More Delicious Pasta Dinners to Enjoy
Chicken Tortellini Paprikash
Print Recipe Pin RecipeIngredients
- 4 Tbsp. lard or bacon fat, divided
- 1 cup yellow onion, finely chopped
- 4 Tbsp. sweet Hungarian paprika, divided
- 3 Tbsp. tomato paste
- 1 clove garlic, minced
- 2 tsp. kosher salt
- 2 cups low-sodium chicken stock, divided
- 1 medium green bell pepper, cut into 3-inch strips
- 3/4 cup sour cream
- salt and pepper, to taste
Instructions
- Melt 3 tablespoons of lard or bacon fat over medium-high heat in a large deep skillet. Add your finely chopped onion, 3 tablespoons of your paprika, your tomato paste, garlic and one teaspoon kosher salt. You'll want to cook this mixture until the fat begins to sizzle.
- Add one cup of your stock and cook the mixture for about 10 minutes at medium-low heat, covered, until the onions become pulpy.
- Add remaining salt, your sliced green bell pepper and your remaining stock and continue to cook for an additional 8-10 minutes.
- While the sauce is cooking your will add your tortellini to some boiling water and cook according to package directions.In a small saucepan, you will heat the remaining tablespoon of your fat and add your remaining tablespoon of your paprika until heated through. Make sure to stir often to prevent it from burning, then pour it into your sauce mixture.
- The last step is to remove a few spoonfuls of your sauce into a bowl and stir in your sour cream. Then pour the sour cream mixture into your sauce and mix until well combined before adding in your cooked tortellini and stirring until well coated and heated through.
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