Creamy Paprika Chicken Pasta

Super creamy, gooey and cheesy Paprika Chicken Pasta! It is one of the best comfort food recipes I have ever made. The best part is it’s easier to make than you think!

Paprika Chicken Pasta

Nothing calls out ‘comfort’ food more than some tasty pasta and chicken. Pour in some cream and parmesan, and you’ve got creamy Paprika Chicken Pasta, the perfect quick fix for a lousy day.

With gooey bits of cheesy and chewy penne, the paprika seasoned chicken hits all the right spots in just one spoonful.

I use 2 types of paprika in making this pasta: smoked paprika and hot paprika, which add a rich, smokey taste with a kick of heat.

The amount of spice you’ll feel totally depends on the quantity you’ll use and the type of spice. So, if you don't like the heat, you can replace hot paprika with sweet paprika.

Regular paprika, probably the one you’ll get at the grocery store, is mild, somewhat sweet and hot only if added in excessive quantities (which you should avoid). Some Hungarian varieties are extremely hot, however. I like combining regular and smoked paprika to create a balanced flavor profile.

Everyone’s tolerance for spice is slightly different, so I also like to keep the paprika and other herbs on a low.

Creamy Chicken Pasta with Paprika Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Pasta: I use penne, I recommend to use short pasta in this recipe such as Shells, Farfalle, Fusilli or Ziti.
• Oil: I use olive oil to cook the chicken, and vegetable oil works well too.
• Chicken Breasts: I prefer chicken breast, but you can use chicken thighs instead. I cut them into bite size pieces.
• Garlic: Peeled and minced.
• Heavy Cream: It gives the pasta sauce creaminess and richness.
• Chicken Stock:
• All-Purpose Flour: It helps in thickening the pasta sauce.
• Seasonings: I use smoked paprika, hot paprika, garlic powder, salt and black pepper.
• Parmesan: It makes this dish extra creamy and add a delicious flavor.
• Parsley: You may use fresh basil instead.

How To Make Creamy Paprika Chicken Pasta?

One - I start by preparing all chopped ingredients: The garlic needs to be finely diced so that the bits aren’t too noticeable when consumed.

The chicken breast also needs to be cut into bite-sized portions.

The parsley you’d buy from the market would also need to be chopped so it can quickly diffuse and season the recipe.

Two - Cook The Pasta: Second, we’ll need to cook the pasta. Usually, adding the pasta to a pot of boiling water with salt. But if the cooking instructions that come on the packet are any different, then follow those!

Tip: The best way to check if your pasta is done is to taste it. It should feel soft but still need to be slightly chewy enough to bite. If you’re pasta tastes like described, it means it is ‘Al Dente’ and ready to be plunged into the sauce.

Three - Preparing The Chicken And Making The Paprika Sauce: Take out a large frying pan, and begin heating the oil. Once it starts to shimmer, add the chicken and fry it for 3-4 minutes. Stir it constantly while frying.

Now will be the right time to stir in the diced garlic, then add in some flour, paprika and garlic powder. Let the mixture rustle for 1-2 minutes.

Pour in the stock and cream, and mix it well. Then turn down the heat and let it simmer for 9-10 minutes.

By now, the pasta we left in the pot should be well cooked and ready to be combined with the rest of the ingredients. Drain the pasta, and add it to the frying pan.

Lastly, but not least, in fact, for the most flavoursome touches, add in the parmesan cheese and chopped parsley.

Once added to a plate, garnish with some Parmesan and chopped parsley. Ta-duh!

Top Tips

• Don't just chop the garlic; crush them with the garlic press. Crushing the garlic into the frying pan would give the best flavour. You wouldn’t even be able to identify the bits in your mouth.
• You can use other parts of the chicken as well; we use chicken breasts because it cooks faster than the thighs.

Recipe Variations

• Along with garlic powder, paprika and smoked paprika, you can add in some Italian seasoning you can find at any grocery store. Since paprika is already a hot spice, just beware of how much you can handle.
• Sweet paprika is also a great choice, given it’s added with hot paprika.
• Also, fresh basil leaves are an excellent replacement for parsley.

Serving Suggestions

Nothing seems more appealing than a delicately spiced creamy pasta with a Rocket Salad with Parmesan or Malfouf Salad on the side.

You can also serve it with Crispy Chicken Patties or Boom Boom Shrimp.

Storage

I keep leftovers in the fridge, sealed tightly in a Tupperware container for 2-3 days. I don't recommend freezing because my attempt to freeze this pasta was so bad that it turned out mushy.

More Pasta Recipes

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Recipe Card