Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined. Stir in the uncooked noodles, onion, uncooked chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Remove the cover from the dish. Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender, chicken is cooked through, and sauce has thickened).
Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.
Make sure to spray your baking dish with cooking spray to avoid the casserole sticking or burning.
To cut prep time I use diced frozen onions.
To reduce sodium look for low salt/sodium chicken broth (you can also use veg broth).
Make sure to use fresh herbs for best results and flavor.
Starch is released from the uncooked noodles which helps create a thick and creamy sauce with zero effort.
This is a mild dish (and kid-friendly) because it uses sweet paprika. If you want to add a smoky or spicy flavor to the meal, add ¼ teaspoon of smoked paprika or spicy paprika to the sauce before baking.
Cooking for a Smaller Family? You can cut all of the ingredients in half and bake the Chicken Paprikash in an 8- or 9-inch square dish.