Paprika Chicken Pasta! ♡ Spiced baked chicken with pasta tossed in a luscious and creamy paprika sauce. YUM.
Paprika Chicken Pasta
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Delicious and perfect for a weeknight dinner! I definitely recommend adding the red pepper flakes for some heat. Will make again.
Kendra
This recipe is sponsored by DeLallo
Guess what? Pasta and chicken are getting spicy, creamy, and ultra-cozy for fall! That’s what.
There are zero fancy things going on here. We’ve got pasta (farfalle, because bowties are just adorable, aren’t they?) tossed in a luscious and creamy sauce that is kicked up a notch with paprika – spicy or not! you choose. The chicken is baked under a nice coat of dry spices and can be served tossed in with the pasta, or just sliced and laid nice and pretty on top.
And… that’s all. Add some roasted broccoli or green salad or whatever you like as a side (would crusty bread be too much?), and this is silky-smooth paprika chicken pasta is suddenly looking like a hot new fall accessory.
Let’s Make Paprika Chicken Pasta, Ready GO.
Okay, first up. Bake your chicken. I used the internet’s favorite brine / brush / bake method. But you could also air-fry your chicken which I love!
But basically it’s like this:
Now onto the pasta, and since we are working with so few ingredients here, please select good quality pasta! (Translation: please find some DeLallo pasta, or better yet, order yourself a nice lil stock of it so you always have it on hand.)
Boil the pasta and toss it with your creamy sauce.
OH MY GOSH. Look how beautiful and creamy and paprika-y.
That’s all! You’re done.
Chicken goes on top, or mixed in, however you like it.
Send your fork into that luscious bowl of paprika chicken pasta goodness and call it a day.
Check Out Our Video For How To Make Paprika Chicken Pasta:
Paprika Chicken Pasta
- Total Time: 45 minutes
- Yield: 2–4 servings (2 if you’re hungry, 4 if you’re reasonable) 1x
Description
Paprika Chicken Pasta! ♡ Spiced baked chicken with pasta tossed in a luscious and creamy paprika sauce. YUM.
Ingredients
Scale
Paprika Chicken
- 1 pound chicken breasts
- 1 tablespoon olive oil
- a pinch of paprika, garlic powder, onion powder, salt
Creamy Paprika Pasta
- 8 ounces farfalle (DeLallo brand is the best pasta, hands down!)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1/4 cup dry white wine
- 1 1/2 cup chicken broth
- 2 teaspoons paprika (see notes)
- 1/4 – 1/2 cup heavy cream
- 1 teaspoon kosher salt
- squeeze of lemon juice
Instructions
- Prep: Preheat the oven to 450 degrees.
- Brine the chicken: Fill a medium bowl with lukewarm water. Sprinkle some salt in. Soak the chicken breasts in the salted water for 15 minutes. (This purpose of this is for better flavor – if you are short on time, you can skip this.)
- Bake the chicken: Pat the chicken dry. Transfer to a baking dish. Drizzle with olive oil. Sprinkle thoroughly with paprika, garlic powder, and salt. Bake for 15 minutes or until cooked through. Let the chicken rest before slicing.
- Pasta: Cook to package directions. Toss with oil and set aside.
- Sauce: Melt the butter in a skillet over medium heat. Add the garlic; saute for about 2 minutes. Add the flour; cook for about 2 minutes. Add the wine; stir and let it sizzle out. Add the broth, a little at a time, stirring between each addition. Add the paprika and the cream. Stir until bubbly and creamy enough to coat the back of a spoon. Season to taste with salt and lemon juice.
- Assembly: Toss the pasta with the creamy sauce. Arrange a sliced chicken breast on top. Sprinkle with parsley or red pepper flakes.
Notes
Paprika: Regular paprika works perfectly. Hot Hungarian paprika also works, but it will be spicy, so you might only need one teaspoon instead of two. Smoked paprika… I wouldn’t recommend it for this recipe because it’s so, um, smokey? but you’re in charge of your own destiny here!
Wine Replacement: Use additional chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Keywords: paprika pasta, paprika chicken, weeknight dinner, pasta dinner, cozy pasta recipe, easy pasta recipe
Thank you to DeLallo for sponsoring this recipe!
September 19, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Looks so yummy!
Mariya | https://www.brunetteondemand.com/
yummy!! pinned it right away! thanks for sharing another amazing recipe Lindsay 🙂 Love all your pasta recipes.
This looks absolutely amazing! Nothing screams my name more than chicken and pasta!
Awesome ! I just saw similar recipes on http://www.Khal.com, you can check it out now it’s a website for home made recipes from all over the world. Plus you can add your own recipes as well, Interesting!
Made this and loved it! Had no cream on hand so I used a mixture of milk and cream cheese, it was divine. Somehow I went through a whole bottle of wine, but I swear I was following the recipe 🤣
That looks delicious! I want to make that for my parents and my Sunday dinner.
Holy kazoo, is this delicious and easy! I panicked because it was dinner time and I had defrosted chicken but no ideas, so I made this and it was super easy (had everything in my pantry!) and absolutely jam packed with flavor. I added roasted onion, zucchini, and carrots (because why not) and the whole family loved it. Kind of already dreaming of the leftovers for lunch tomorrow, not gonna lie.
Isn’t that the best when you already have everything in your pantry for a recipe?! So glad you and your family enjoyed this, Teresa!
Hey there! This looks amazing! I’m allergic to dairy and I have a great butter substitute, but I’m wondering if you have any substitute ideas for the cream? Thanks! Love your recipes
Hi, Alexis! We’d really recommend the cream in this recipe, but here’s a non-dairy pasta option instead: https://pinchofyum.com/creamy-kale-pasta 🙂
Highly recommend cream – I tried this recipe yesterday and it was so velvety, yummy and I ended up eating an embarrassing amount!! It was crazy good!!!!
Hi! I am also allergic to dairy and I use full-fat coconut milk (comes in a can, unsweetened… I recommend the Target brand!!) as a cream substitute! You seriously don’t taste the coconut at all! 🙂
I also have to cook dairy free. I find that a non-dairy half and half creamer works really well as a cream substitute; almost every store sells them now.
You have a talent for making such a simple dish both sound and look amazing. All I needed was a look at the very first picture and I knew I was going to be trying this.
Enjoy, Sarah!
Looks delicious 🙂
This looks fantastic. As I have celiac disease, I have to have gluten free noodles and pasta and I’ve loved DeLallo’s gnocchi and orzo and others. Their gnocchi is the first I had after my diagnosis and it was special. I wasn’t able to find DeLallo giardeniera to use in your Italian Beef freezer meal but I’ll keep looking. The Italian Beef meal was fantastic, by the way.
I’m trying to cut back on my carbs but this looks so good. Maybe I can sub some whole wheat or alternative pasta.
Delicious! I didn’t have wine so I substituted for 1/8 cup water and 1/8 cup lime juice and used whole milk instead of cream and it worked like a charm (I just didn’t add the other squeeze of lemon juice that is called for to avoid it getting too lemony). Definitely saving this one for the future!
Thanks for sharing, Lexi. Glad you enjoyed this pasta dish! 🙂
This was DELICIOUS! I doubled recipe, used all chicken broth because I didn’t have white wine and sprinkled with parsley. TWO questions….I waited until the chicken breasts reached 165 before taking them out which ended up taking 20-25 min. They tasted a tad overcooked. Should I remove the chicken at 15 minutes next time regardless if it’s at 165 since it rests before slicing?
My second question is, when doubling, should I also double the paprika for the sauce (I was nervous it would be too much when doubling). Thanks again for another great recipe!!
So happy you enjoyed this, Melisa! For food safety, we’d recommend cooking the chicken until it reaches 165 degrees in the oven. If it turned out a bit overcooked, we’d suggest getting slightly thinner chicken breasts or pounding out the meat next round. As far as the paprika, if you’re doubling everything then yep, we’d also suggest doubling the paprika. 🙂
Thank you!!
Love this! I always put paprika in my Mac and cheese so I figured this would be amazing and it was. I added 2 handfuls of cheddar cheese to the sauce before tossing it with the pasta and I loved the cheesy creaminess it added! Definitely will be making this again, thanks for the delicious recipe!
Awesome! Glad you enjoyed it!
Hi Lindsay! I am wondering, do you see any issue with doubling this, preparing just as you’ve instructed otherwise? I’m feeding six and this looks amazing!!
Doubling this would work great! You can click the 2x button in the recipe card to double all of the ingredients automatically!
Made this recipe last week for my grands (10 & 13) and it was delicious. Made just as recipe stated. Very easy to follow. Chicken was moist and delicious. First time for chicken breasts in a long time because they always turned out dry. But the instructions for this recipe are perfect. So good that I made it again this week for my 22 year old granddaughter and she loved it. Only had smoked paprika on hand this time 😬 so just used 1 tsp and added a little more heavy cream. Fresh lemon juice is a must for this recipe it pulls everything together nicely. Worked out great.
Pasta with this wonderful sauce is fantastic.
Thank you for this nice recipe. It is definitely one I will make many times.
So glad you enjoyed this, LizAnne!
Very yummy. Loved that I had everything at home already. Will make it again!!
Glad you enjoyed this, Nicole!
Delicious and perfect for a weeknight dinner! I definitely recommend adding the red pepper flakes for some heat. Will make again.
Glad to hear you enjoyed this, Kendra!
Can I substitute milk for the cream? Just trying to limits trips to the store and use what I have! Thank you, this looks delicious!
Yep, it’ll just be less creamy but it should still work. We’d suggest using the highest percentage milk / cream you have on hand. Enjoy!
This was delicious! My family loved it!
So happy to hear this, Angie! 🎉
This is one of my favorite dinners to make; it is SO easy and the sauce is dreamy. Thank you for the recipe!!
So happy to hear this, Lauren!
Excellent post! We are linking to this particularly great article
on our website. Keep up the good writing.
Can this be frozen (asking because of the cream….)
We haven’t tried freezing this, but we’re guessing it wouldn’t freeze too well unfortunately.
easy to make and delicious!
If I need to make this dairy free would you sub heavy cream with coconut milk or a nut milk?
We think either would work, but coconut milk might be the best option texture-wise. Enjoy, Alessandra!