Creamy Creamy Creamy! Paprika chicken pasta is hitting all the high marks here! We start by seasoning the chicken and cooking it off in a skillet. Then we build layers of flavor by sautéing onions, garlic, and an array of paprika in butter. Using the same pan to cook the sauce means we’ll pick up on all that delicious flavor. Chicken stock helps deglaze the pan, so you don’t lose any of that golden goodness. Half and half and sour cream make the most irresistible sauce, and parmesan cheese ties everything together in a cheesy, unbelievably delicious bow. chefs kiss This easy chicken pasta recipe uses humble ingredients that most of us have in the fridge and pantry but makes an undeniably tasty pasta dinner that everyone will love!
What ingredients do you need to make creamy paprika chicken pasta?
Chicken: You can use any boneless skinless chicken for this recipe. I usually use chicken breasts, but this time I went with tenders, and the chicken was much more flavorful that way!Seasonings: You’ll need the usual garlic powder, Italian seasonings, and lots of paprika. Keep in mind that since this recipe highlights paprika, it’s important to use fresh paprika to make this so that the flavors are more pronounced. If you’ve had yours in the spice cabinet for longer than 6 months, I suggest replacing it before trying this recipe.Pasta: You can use any short-cut pasta for this recipe. I really like penne pasta for this because the sauce clings to the ridges, gets inside the pasta, and bursts with every bite!Butter: The butter is used to sauté the onions and garlic.Onions: I like to finely chop the onions for this recipe so that by the time we’re done preparing the pasta, the onions are so tiny that you don’t even notice they’re there!Garlic: I like to use my favorite grater to grate the garlic before adding it to the pasta. We still use the full 6 cloves, but you have the option of using as little as 4! I provided a range for garlic for this recipe because the garlic can overpower some of the other more delicate flavors here.Chicken Stock: Stock helps deglaze the pan once the onions, garlic, and paprika have cooked. I like to use my favorite wooden spoon to really pick up all those flavor bits.Half and Half: Adds creaminess and makes the sauce for this recipe.Sour Cream: Just a hint of sour cream gives this a tangy, delicious flavor. It also helps thicken the sauce slightly along with the parmesan cheese! I dislike flour-based pasta sauces greatly. Sour cream not only gently thickens the sauce, it adds flavor and allows the sauce to reheat beautifully when you have leftovers!Parmesan Cheese: Parm makes this cheesy and delicious!
How to make paprika chicken pasta:
What kind of paprika do I use?
I use a combination of hot, sweet, and smoked paprika for this recipe. If the ingredient is in the name, I want to make sure that I really highlight that aspect of it. You can use all hot paprika or all sweet paprika here as well. If you use smoked paprika, I like to limit it to ½ teaspoon, so the pasta doesn’t end up getting overpowered by a smoky flavor!
Can I use a different pasta shape?
You can! I do suggest using something that’s short and preferably something with texture so that the sauce clings to the pasta. Be sure to cook the pasta a minute less than package directions.
What kind of veggies would you serve with this?
I keep it pretty simple, to be honest! Steamed broccoli, or a medley of cauliflower, carrots, and broccoli! You can also do my zucchini and corn saute, or even just sautéed zucchini here as well! You can also add a handful or two of baby spinach to the sauce right before adding the pasta! It does change the look of the pasta a bit but definitely makes it healthier!
If you like this recipe, you might also like:
Cozy Creamy Chicken TetrazziniDeliciously Easy Cacio E PepePesto Baked Chicken with Tomatoes Crazy Good Garlic NoodlesOne Skillet Creamy Chicken Lazone
paprika: If you don’t have hot paprika, you can use ¾ teaspoon sweet paprika and a ¼ teaspoon cayenne in place! You can also use 1 full teaspoon of smoked paprika or use sweet paprika. I typically prefer 1 teaspoon hot paprika, and ½ teaspoon each smoked and sweet!gimme more veggies: You can bulk up this recipe by adding 1-2 handfuls of baby spinach 30-45 seconds before you add the pasta. Just let the spinach wilt into the sauce before adding the pasta! You can also add in roasted zucchini/eggplant chunks or serve those on the side.
