Paprika Chicken Pasta Recipe

Creamy, smoky, and packed with weeknight-friendly flavor, Paprika Chicken Pasta is the kind of dish you’ll crave again and again. Tender bites of chicken soak up the warmth of smoked paprika before tumbling into a luxuriously rich Parmesan cream sauce, all nestled with your favorite pasta shapes. With every bite balancing mellow heat, velvety texture, and bursts of savory satisfaction, this dinner is a celebration of comfort that comes together in about half an hour. Get ready to make Paprika Chicken Pasta your new go-to for busy evenings or cozy catch-ups with friends!

this Recipe

Ingredients You’ll Need

You’ll be surprised at how just a handful of everyday staples can create such an irresistible meal! Each ingredient adds its own layer, from essential spice to silky sauce, making Paprika Chicken Pasta more than the sum of its parts.

• Chicken breasts: Lean and juicy, these take on paprika’s bold flavor beautifully for tender, bite-sized pieces.
• Olive oil: Adds a subtle richness and helps get the chicken golden and perfect.
• Smoked paprika: The star of the dish, lending smoky depth that ties every forkful together. Try adding a pinch more at the finish for an extra pop!
• Garlic powder: Deepens the chicken’s flavor without overpowering—just right for layering with fresh garlic in the sauce.
• Salt and pepper: Don’t skip seasoning; it brings out all those complex flavors in the meat and sauce.
• Penne or your favorite pasta: Penne’s tubes catch the creamy sauce, but feel free to swap in another shape you love.
• Butter: Melds into the sauce for a silky finish that’s classic comfort.
• Fresh garlic: Adds that irresistible aroma and lift in the sauce—use more if you’re a true garlic lover!
• Red pepper flakes (optional): For just a gentle kick and added dimension, especially if you like a little heat.
• Chicken broth: Builds savory backbone and lets flavors meld in every spoonful of sauce.
• Heavy cream: Makes the sauce lusciously creamy without overwhelming the spices or chicken.
• Parmesan cheese: Adds nutty, salty depth and thickens the sauce to glossy perfection.
• Baby spinach (optional): A burst of color and a hit of greens—just toss in at the end to wilt perfectly.
• Fresh parsley: The final flourish, brightening the whole plate with freshness and color.

How to Make Paprika Chicken Pasta

Step 1: Cook the Pasta

Fill up a large pot with generously salted water, bring it to a boil, and drop in your pasta. Cook according to your packaging, just until al dente. Don’t forget to scoop out about half a cup of that starchy cooking water before draining—the secret to bringing your sauce and pasta together later!

Step 2: Season and Cook the Chicken

While the pasta bubbles away, toss your chicken pieces with smoked paprika, garlic powder, and a happy sprinkle of salt and pepper. Heat olive oil in your biggest skillet on medium, then add the chicken in an even layer. Let it take on a golden crust, flipping as needed for even cooking, about 6 to 8 minutes. Once cooked through, transfer to a plate and set aside—you’ll love how the smoky spices cling to every bite.

Step 3: Make the Sauce

In the same skillet (no need to wash—those flavorful brown bits are gold!), melt the butter over medium-low. Add the minced garlic and red pepper flakes for a minute or two, just until fragrant. Next, pour in the chicken broth and let it gently bubble. Now, swirl in the cream and Parmesan, stirring continuously as the sauce comes together—creamy, dreamy, and just starting to thicken.

Step 4: Combine Pasta and Chicken

Add the cooked pasta and the reserved chicken straight into your sauce. Toss well to coat every nook and cranny. If the sauce seems a bit thick, add a splash of your reserved pasta water until it’s glossy and perfectly clingy. If you’re adding spinach, now’s the time—just stir it in until it wilts beautifully into all those creamy folds.

Step 5: Serve

Pile your Paprika Chicken Pasta onto plates while it’s piping hot. Sprinkle generously with fresh parsley and maybe another handful of Parmesan, because who can resist that glorious finish? Serve immediately for maximum comfort and smiles.

How to Serve Paprika Chicken Pasta

Garnishes

A flourish of freshly chopped parsley is both beautiful and refreshing, cutting through the richness of the sauce. For extra depth, a pinch more smoked paprika on top does wonders, while a squeeze of lemon juice at the table can brighten things up for a fresh twist!

Side Dishes

Paprika Chicken Pasta pairs perfectly with a crisp green salad dressed simply with lemon and olive oil, or roasted vegetables like asparagus or zucchini. If you want to keep things cozy, warm bread—think garlic knots or classic Italian rolls—will help mop up every last drop of that dreamy sauce.

Creative Ways to Present

For a dramatic touch when hosting, serve your Paprika Chicken Pasta family-style in a big beautiful bowl, topped with shavings of Parmesan. Or go individual with shallow pasta bowls, a swirl of cream, and a scattering of microgreens for a restaurant-worthy finish. You can even divide leftovers in mason jars for portable, envy-inducing lunches!

Make Ahead and Storage

Storing Leftovers

Allow any remaining pasta to cool completely, then transfer to an airtight container. Refrigerate for up to three days—just note, the sauce will thicken as it sits, but that makes reheating extra luscious.

Freezing

For longer storage, freeze portions of Paprika Chicken Pasta in sealed containers for up to two months. Thaw overnight in the refrigerator before reheating, and add a little broth or cream as needed to refresh the sauce.

Reheating

To reheat, warm gently on the stove over low heat or in the microwave, adding a splash of milk, cream, or broth to loosen up the sauce until it’s silky again. Stir frequently and heat just until warmed through to keep the chicken juicy.

FAQs

Can I substitute chicken thighs for chicken breasts?

Absolutely! Chicken thighs offer even more flavor and stay extra moist, making them a fantastic swap in Paprika Chicken Pasta. Just trim and cut into bite-size pieces, and expect a slightly richer taste.

Is it possible to make Paprika Chicken Pasta dairy-free?

You can trade the cream for a non-dairy alternative like coconut cream or an unsweetened plant-based creamer, and substitute nutritional yeast for Parmesan. It won’t be exactly the same, but it’ll still be delicious and creamy!

How can I make this dish gluten-free?

Simply choose your favorite gluten-free pasta and double-check that your chicken broth and seasonings are certified gluten-free. The creamy sauce and seasoned chicken will taste just as wonderful!

Can I make Paprika Chicken Pasta spicy?

Yes! For extra spice, increase the amount of red pepper flakes, or add a pinch of hot paprika in addition to smoked paprika. You can also top with a dash of cayenne for a bold kick.

Will leftovers taste as good the next day?

Surprisingly, the flavors deepen even more as Paprika Chicken Pasta rests! Just be sure to add a splash of liquid when reheating to revive the sauce, and enjoy a comforting meal in minutes.

Final Thoughts

It’s hard not to fall in love with a bowl of Paprika Chicken Pasta—especially when every forkful is creamy, smoky, and packed with comfort. Ready in half an hour and endlessly adaptable, this pasta is the definition of cozy meets craveable. Gather your ingredients and give it a whirl; you might just discover your new signature supper!

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