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!
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 tablespoon 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 tablespoon All-Purpose Flour, 1 teaspoon Hot Paprika, ½ teaspoon Garlic powder, ½ teaspoon Salt, ¾ teaspoon Smoked Paprika, ¼ teaspoon 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 tablespoon 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.