My mother-in-law served this at her first dinner party in 1959 and it’s still the recipe her friends talk about today.

This recipe is intentionally pared back to echo a 1950s dinner-party feel, but there are several ways to adapt it while keeping the spirit intact. For a slightly lighter version, you can use half-and-half instead of heavy cream; the sauce will be a bit looser but still rich.

If you want a touch more flavor without increasing ingredients, choose a cheese that melts well but has character, like a mild smoked provolone or a blend of Monterey Jack and mild cheddar. You can also swap sweet paprika for Hungarian sweet paprika for a more pronounced aroma, or add a small pinch of hot paprika (still counted within the same measurement) for a gentle warmth.
If you prefer white meat, use all chicken breasts; for extra tenderness and a more forgiving cook time, use thighs. For a more vintage presentation, serve it over buttered egg noodles with chopped fresh parsley on top (parsley optional and not required for the base recipe).
Food safety tips: Always start with properly refrigerated chicken and keep it chilled until you’re ready to cook. Avoid rinsing raw chicken, as this can spread bacteria around the sink area. Wash your hands, cutting board, and knife thoroughly with hot, soapy water after handling raw poultry. Make sure the thickest piece of chicken reaches an internal temperature of 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot throughout before eating.