Creamy Paprika Chicken Pasta
This is the pasta version of my most popular recipe. It’s creamy, garlicky, and delicious.
Print Pin RateIngredients
- 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.
7 comments on “Creamy Paprika Chicken Pasta”
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.