John’s Paprikash Pasta Bake

Lauren Conforti


John and I absolutely LOVE Chicken Paprikash. He came up with a slight variation of the sauce to make this delicious pasta bake.


★★★★★ 1 vote



  • 1 lb
    rigatoni pasta
  • ·
    chicken broth to cook pasta
  • 12 oz
    sour cream
  • 1
    vidalia onion, coursly chopped
  • 3 Tbsp
  • 1 Tbsp
    garlic powder
  • 2 Tbsp
  • 1 tsp
    paprika, smoked
  • 1/2 tsp
    sea salt
  • 1/4 tsp
  • 1/4 tsp
    cayenne pepper
  • 1/2 c
    chicken broth
  • 1 1/2 c
    mild cheddar jack, shredded
  • 6-8 slice
    monterey jack cheese
  • 1/3 c
    pickled peppers, chopped (hot or mild)

How to Make John’s Paprikash Pasta Bake


  1. Preheat oven to 325 degrees. In a large pot, cook the pasta in chicken broth until al dente.
  2. In a sauce pan, melt the butter and saute onions until edges are browned and caramelized. Add the seasonings, and the 1/2 cup chicken broth, and simmer for 2 minutes.
  3. Add the sour cream. Mix well and remove from heat.
  4. In a 13 x 9 baking dish, add in the pasta, sauce & shredded cheese. Mix well.
  5. Bake for 15 minutes. Arrange the sliced cheese across the top. Then sprinkle the pickled peppers and a little paprika on top of the cheese. Bake for an additional 10-15 minutes, until cheese is melted and starting to brown.
  6. Serve with crusty bread and a crisp salad.

Printable Recipe Card

About John’s Paprikash Pasta Bake

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Hungarian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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