Creamy Paprika Chicken Pasta
This is the pasta version of my most popular recipe. It’s creamy, garlicky, and delicious.
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Ingredients
- 200 g Tagliatelle
- 2 Chicken breasts
- 1 tsp Garlic granules
- 2 tbsp Smoked paprika
- 20 g Butter
- 2 Garlic cloves chopped
- 200 ml Chicken stock
- 200 ml Double cream
- 40 g Parmesan grated
- 10 g Parsley chopped
Instructions
- Cook the pasta in salted boiling water for 2 minutes less than the packet states. Once cooked, drain it but reserve some of the pasta water.
- Meanwhile, cut the chicken into bite sized pieces. Pop it into bowl then add salt, pepper, garlic granules and half of the smoked paprika.
- Melt some butter in a pan with some cooking oil over a medium to high heat. Add the chicken and cook until it starts to turn golden brown.
- Add in the garlic and cook for a minute, before pouring in the chicken stock, double cream, and smoked paprika. Stir it well.
- Add the parmesan, chopped parsley, and drained pasta. Toss to coat it in the creamy sauce. If it needs loosening up a bit then add some pasta water.
- Dish it up, and finish it with some more grated parmesan.
10 comments on “Creamy Paprika Chicken Pasta”
Is it suitable for freezing
no this won’t freeze well i’m afraid.
This is a favourite in our household. So quick and easy.
I have made this dish numerous time. It’s so easy and tasty.
What a wonderful dish. Sooo delicious. I substituted the cream for crème fraiche – everything else as the recipe states.
Thank you.
How many people would these ingredient serve
2 people.
Loved this recipe. So easy to make and tastes absolutely delicious. Will definitely do this again!
How many would this serve?. Please x
Very quick and easy recipe to follow. Cooked for the first time and my family absolutely loved it. I did substitute the cream for low fat Philadelphia which was delicious. Will definitely be adding that to my menu.