In a large Dutch oven or stock pot, melt 1 tablespoon of unsalted butter, and 2 tablespoons olive oil over medium heat. Add the chicken and season with salt and pepper; cook chicken until nicely browned on both sides. Remove from pot and set aside. Add chopped onions; sauté until translucent, scraping up any browned bits. Add garlic and peppers; sauté until tender.
Add paprika and flour to the onion, garlic, and pepper mixture; stir continuously until the mixture thickens and the paprika becomes fragrant. Add chicken stock and mix until well combined.
Add the tomatoes and chicken (plus any juices that have accumulated) into the pot; mix well. Adjust the heat to medium high and bring to a boil; reduce heat to low, cover and simmer for one hour, stirring every so often.
To serve place prepared pasta onto serving plate, ladle sauce and chicken over pasta, add a dollop of extra sour cream if desired, and serve.