Cook the pasta according to package directions and set aside
Add the olive oil to a large Dutch oven, or large stock pot, and set over medium heat
Add the chicken and sauté until cooked through. Remove from the pan and set aside.
Add the onion to the pot and stir until soft.
Add in the garlic and stir for one minute, or until lightly golden.
Add the chicken back into the pot.
Add the flour and paprika and stir to evenly combine.
Pour in the chicken broth and diced tomatoes and bring to a simmer. Let simmer for 15 minutes.
Remove the pot from heat and stir in the sour cream.
Season with salt and pepper, to taste, and serve over the noodles.