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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
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!
Back here at this recipe because my 10 year old requested it and I haven’t made it in a while. Thanks for a simple, delicious and straightforward weeknight recipe for my family.
This pasta is like a hug in a bowl! I love how the paprika adds such depth to the sauce without overcomplicating things. I often look for tips on balancing work and personal life, and quick recipes like this are my secret weapon for saving energy in the evenings. Lindsay, thanks for another weeknight masterpiece!
SO good! Followed recipe exactly including swapping wine for extra broth and it was amazing. Definitely top with crushed red pepper flakes – the heat really makes it.
Made this tonight with the Ridiculously Good Airfrier Chicken and my family devoured it. Even my picky 4 year old said it was so good and wanted 2nds. Need to make more next time! It was a pretty quick make too!
I felt compelled to write a review for this recipe. I usually find Lindsay’s recipes to be 1000000% HITS for my family and me, but this one was highly underwhelming. The sauce for the pasta was… weird? The mixture of flavors with the creamy paprika + lemon was off for me. Perhaps my paprika was old?? I don’t know. In any case, this is the first time I’ve found a POY recipe I didn’t lik,e so at least there’s that haha
Such a lovely creamy recipe and so easy to make, even in larger quantities.
Simple and easy but not very flavorful or really anything special. We ate it but I won’t be making it again.
Hi! Could I use already picked rotisserie chicken and add seasonings?
For sure!
The details on how to make a basic roux are lacking. Conceptually the recipe is solid but execution makes me wonder if you actually made this and scribed it even close to how to actually make it. I do appreciate and commend the flavor ideas. Not a beginner recipe though for those looking for something easy.
Thanks so much for the feedback, T!
Hard to beat a spicy chicken and pasta dish – IMO! This looks so amazing – cannot wait to try this!
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!
easy to make and delicious!
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.
Excellent post! We are linking to this particularly great article
on our website. Keep up the good writing.
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!
This was delicious! My family loved it!
So happy to hear this, Angie! 🎉
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!
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!
Very yummy. Loved that I had everything at home already. Will make it again!!
Glad you enjoyed this, Nicole!
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!
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!
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!
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!!
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! 🙂
I’m trying to cut back on my carbs but this looks so good. Maybe I can sub some whole wheat or alternative pasta.