Paprika Chicken Pasta

5 from 6 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 221kcal

Author: Radwa

Equipment

Garlic press
Pot
Kitchen knife
Saucepan
Chopping board

Ingredients

250 g Penne Pasta
2 Chicken Breasts , cut into bitesize pieces
2 tablespoon Olive Oil
2 Cloves Garlic , peeled and crushed
150 ml Heavy Cream
500 ml Chicken Stock
¾ tablespoon All-Purpose Flour
1 teaspoon Hot Paprika
½ teaspoon Garlic powder
½ teaspoon Salt
¾ teaspoon Smoked Paprika
¼ teaspoon Ground black Pepper
50 g Parmesan , grated
2 tablespoon Parsley , finely chopped

Instructions

In hot, salted water, cook your pasta according to packet instructions and drain.
250 g Penne Pasta
In a large frying pan, heat the oil, add the chicken and fry for 3-4 minutes, stirring constantly.
2 tbsp Olive Oil, 2 Chicken Breasts
Now, stir in garlic, then add in flour, salt, pepper, paprika and garlic powder, and stir for 1-2 minutes.
2 Cloves Garlic, ¾ tbsp All-Purpose Flour, 1 tsp Hot Paprika, ½ tsp Garlic powder, ½ tsp Salt, ¾ tsp Smoked Paprika, ¼ tsp Ground black Pepper
Pour in the stock and cream, and stir well. then turn down the heat and simmer for 9-10 minutes.
500 ml Chicken Stock, 150 ml Heavy Cream
Now, stir in the cooked pasta, parmesan cheese and parsley and stir to combine.
50 g Parmesan
Garnish with some Parmesan and chopped parsley.
2 tbsp Parsley

Notes

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.

Nutrition