comment icon 51 more comments 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:
Thank you to DeLallo for sponsoring this recipe! 4.6 from 16 reviews
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
Wine Replacement: Use additional chicken broth.
