Speedy Chicken Tortellini Paprikash: A Modern Twist on a Hungarian Classic

Experience the comforting embrace of Hungarian flavors with this incredibly quick and easy Chicken Tortellini Paprikash! This delightful dish offers a fresh, time-saving spin on the beloved classic, featuring tender, store-bought chicken-stuffed tortellini bathed in a rich, deeply flavorful paprikash sauce. Perfect for a busy weeknight, it delivers authentic taste without the traditional fuss, proving that exceptional flavor doesn’t have to take all day.

Here at the Beach House Kitchen, our Hungarian-inspired recipes consistently rank among the most cherished by our readers. It’s no secret that dishes like my Hungarian Stuffed Cabbage, hearty Hungarian Beef Goulash, delicate Hungarian Kifli, and the convenient Unstuffed Cabbage Casserole are incredibly popular. And for excellent reason – they are all bursting with authentic Hungarian flavors that transport you straight to the heart of Central Europe.

The inspiration for today’s exciting recipe, Chicken Tortellini Paprikash, comes from my talented nephew, Cody. Having graduated from the prestigious Culinary Institute of America just a year ago, Cody is quickly establishing himself as a rising star in the culinary world. A few months back, he treated our family to an incredible homemade chicken paprikash ravioli, and the moment I tasted it, I knew I had to craft my own accessible version to share with all of you.

Why You’ll Fall in Love with This Chicken Tortellini Paprikash

This recipe isn’t just another dinner idea; it’s a game-changer for anyone craving rich, satisfying flavors without spending hours in the kitchen. Here’s why this Chicken Tortellini Paprikash will become a new family favorite:

Unbeatable Speed and Convenience

In today’s fast-paced world, finding time for a delicious, homemade meal can be a challenge. That’s why I’ve specifically designed this recipe for ultimate convenience. By utilizing readily available, refrigerated chicken tortellini from your local grocery store, you can achieve a gourmet-level meal in under 30 minutes from start to finish. Say goodbye to lengthy prep times and hello to more quality moments around the dinner table. This “easy peasy” approach makes it an ideal solution for busy weeknights or when unexpected guests arrive.

Authentic Hungarian Flavor, Simplified

If you’re a devoted fan of Hungarian cuisine, you already know the magic of sweet Hungarian paprika. This recipe captures that iconic, deep, and subtly smoky flavor profile that defines traditional paprikash. The rich, creamy sauce, imbued with the warmth of paprika and the tang of sour cream, perfectly complements the chicken-filled tortellini. You’ll be amazed at how such simple steps yield such an authentically delicious and comforting taste, making you feel like you’ve been whisked away to a Hungarian grandmother’s kitchen.

Minimal Ingredients, Maximum Impact

Don’t let the complex flavor fool you; this Chicken Tortellini Paprikash requires a remarkably short list of accessible ingredients. Most of what you need are likely staples you already have in your pantry or can easily pick up during a quick grocery run. This focus on essential components means less shopping, less fuss, and a more straightforward cooking process without compromising on the depth or richness of the final dish. Take a peek at the simple yet powerful ingredients below and get ready to create something truly special.

Essential Ingredients for Your Paprikash Perfection

Crafting this delightful Chicken Tortellini Paprikash relies on a few key ingredients, each playing a crucial role in developing that signature Hungarian flavor. Here’s what you’ll need, along with a few notes on why they’re important:

• Lard or Bacon Fat (divided): This is the traditional base for authentic Hungarian dishes, imparting a rich, savory depth that butter or olive oil simply can’t replicate. It adds incredible flavor to the sauce.
• Yellow Onion (finely chopped): Cooked down until translucent and tender, onions form the aromatic foundation of the sauce, sweetening as they caramelize slightly.
• Sweet Hungarian Paprika (divided): The star of the show! Use good quality, fresh sweet Hungarian paprika for the best color and flavor. This is what gives paprikash its characteristic hue and warm, slightly fruity spice. Avoid smoked or hot paprika unless you specifically want a different flavor profile.
• Tomato Paste: A concentrated burst of tomato flavor that adds depth, acidity, and a beautiful richness to the sauce, balancing the sweetness of the paprika.
• Garlic Clove (minced): Provides an aromatic punch that enhances the overall savory profile of the dish.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning and bringing out all the other flavors. Season to taste throughout the cooking process.
• Low-Sodium Chicken Stock (divided): The liquid base for our sauce, adding savory chicken essence without making the dish overly salty. Using low-sodium allows you to control the seasoning.
• Green Bell Pepper (cut into strips): A classic addition to paprikash, adding a subtle crunch, freshness, and a slightly bitter counterpoint to the rich sauce.
• Sour Cream: The creamy, tangy finish that is indispensable to paprikash. It adds a luxurious texture and a characteristic brightness that cuts through the richness.
• Refrigerated Chicken Mozzarella Tortellini: For ultimate convenience, store-bought chicken-stuffed tortellini makes this dish lightning-fast. The chicken filling complements the paprikash flavor perfectly. I recommend a 20-ounce family size bag of refrigerated tortelloni, such as Rana brand.

Step-by-Step Guide to Crafting Your Paprikash

Follow these simple steps to bring this comforting Chicken Tortellini Paprikash to life in your kitchen. Each instruction is designed for ease and to ensure maximum flavor development.

1. Sauté the Aromatics: Begin by melting 3 tablespoons of your lard or bacon fat in a large, deep skillet over medium-high heat. Once shimmering, add your finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
2. Build the Flavor Base: Reduce the heat slightly to medium. Stir in 3 tablespoons of your sweet Hungarian paprika, the tomato paste, minced garlic, and one teaspoon of kosher salt. Cook this mixture for about 1-2 minutes, stirring constantly. You’ll notice the fat starting to sizzle and the kitchen filling with wonderful aromas. Be careful not to burn the paprika, as it can turn bitter quickly.
3. Develop the Sauce: Pour in one cup of your low-sodium chicken stock. Bring the mixture to a gentle simmer, then cover the skillet and cook for approximately 10 minutes over medium-low heat. This allows the onions to become incredibly tender and “pulpy,” melding their sweetness into the sauce and creating a smooth base.

4. Add Bell Pepper and More Stock: Uncover the skillet. Add the remaining teaspoon of kosher salt, your sliced green bell pepper, and the remaining one cup of chicken stock. Stir to combine, then continue to cook for an additional 8-10 minutes, allowing the bell pepper to soften slightly while the sauce continues to reduce and thicken.
5. Cook the Tortellini: While your sauce is simmering, bring a separate pot of salted water to a rolling boil. Add your refrigerated chicken tortellini and cook according to the package directions until al dente. This usually takes only a few minutes. Drain well once cooked.
6. The Paprika Finishing Touch: In a small saucepan, heat the remaining tablespoon of lard or bacon fat over low heat. Once melted, add the remaining tablespoon of sweet Hungarian paprika. Stir constantly for about 30 seconds to heat the paprika through and release its full aroma, being very careful not to let it burn. Immediately pour this vibrant paprika oil into your main sauce mixture in the skillet and stir thoroughly to incorporate. This technique adds an extra layer of fresh paprika flavor and a beautiful deep red color.

7. Incorporate the Sour Cream: This is a crucial step! To prevent the sour cream from curdling, remove a few spoonfuls of the hot paprikash sauce from the skillet and place them into a small bowl. Stir your sour cream into this bowl until it’s smooth and fully combined. This temper the sour cream, bringing it closer to the sauce’s temperature.
8. Combine and Serve: Pour the tempered sour cream mixture back into the main skillet with the sauce. Mix well until everything is creamy and uniformly combined. Finally, add your cooked and drained tortellini to the sauce, stirring gently to ensure every piece is thoroughly coated and heated through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately and enjoy!

Expert Tips for the Best Chicken Tortellini Paprikash

• Quality Paprika Matters: The soul of paprikash is paprika. Invest in high-quality, fresh sweet Hungarian paprika. The flavor difference is significant. Store it in a cool, dark place to maintain its potency.
• Prevent Curdling: Always temper your sour cream by mixing it with a small amount of the hot sauce before adding it to the main skillet. This prevents it from curdling when it hits the heat. Also, avoid boiling the sauce after the sour cream has been added; just gently heat through.
• Don’t Burn the Paprika: Paprika can burn quickly, especially when dry-fried. When adding it to hot fat or a hot pan, stir constantly and cook for only a short time (30 seconds to 1 minute) to release its flavor without bitterness.
• Taste and Adjust: Always taste your sauce before adding the tortellini. Adjust salt, pepper, or even a tiny pinch more paprika to suit your preference.
• Tortellini Variety: While chicken tortellini is recommended, feel free to experiment with other fillings like cheese, mushroom, or spinach tortellini for different flavor profiles.

Serving Suggestions for a Complete Meal

This Chicken Tortellini Paprikash is hearty enough to be a complete meal on its own, but it pairs wonderfully with a few simple accompaniments. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich sauce. Crusty bread or warm rolls are perfect for soaking up every last drop of that delicious paprikash. For a more traditional touch, a side of cucumber salad or pickled vegetables would also be fantastic.

Variations & Customizations

Feel free to make this recipe your own with these delicious variations:

• Add Cooked Chicken: If you want more chicken, you can shred some leftover rotisserie chicken or quickly sauté some diced chicken breast and add it along with the tortellini.
• Extra Veggies: Sliced mushrooms, carrots, or even a different color of bell pepper can be added with the green bell pepper for more vegetable goodness.
• Spice it Up: For a touch of heat, add a pinch of hot Hungarian paprika or red pepper flakes along with the sweet paprika.
• Herbaceous Twist: A sprinkle of fresh dill or parsley at the end adds a lovely fresh aroma and brightens the dish.

Storage and Reheating

Leftover Chicken Tortellini Paprikash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much. Avoid high heat to prevent the sour cream from separating.

I truly hope you give this modernized Hungarian dish a try. It embodies all the beloved Hungarian flavors you expect, wrapped up in a package that’s incredibly simple to prepare. It’s truly a comforting meal that the whole family will adore!

Please do let me know if you try the recipe by leaving a comment below. If you have any questions, don’t hesitate to ask. Enjoy every delicious bite!

More Delicious Pasta Dinners to Enjoy

If you loved this comforting pasta dish, you might also enjoy these other quick and flavorful dinner ideas:

• Chicken Fajita Pasta
• Creamy Tomato Pasta with Meatballs
• Broccoli Pesto Pasta