This paprika chicken pasta is a cozy, comforting dish that combines tender baked chicken with farfalle pasta tossed in a silky, creamy paprika sauce. It’s simple, flavorful, and perfect for a satisfying dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

This recipe is easy to prepare with straightforward ingredients you likely already have in your kitchen. The creamy paprika sauce is rich without being heavy, and you can control the spice level to suit your taste. It’s versatile, family-friendly, and works just as well for a relaxed weeknight meal as it does for serving guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the paprika chicken
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon salt

For the creamy paprika pasta
8 ounces farfalle pasta
2 tablespoons butter
4 cloves garlic, finely minced
2 tablespoons all-purpose flour
1/4 cup dry white wine or additional chicken broth
1 1/2 cups chicken broth
2 teaspoons paprika
1/4 to 1/2 cup heavy cream
1 teaspoon kosher salt, or to taste
1 tablespoon fresh lemon juice

Optional for serving
Chopped fresh parsley or red pepper flakes

Directions

Preheat your oven to 450°F (230°C).

If desired, brine the chicken by placing it in a bowl of lukewarm water with 1 tablespoon salt dissolved in it. Let the chicken soak for 15 minutes, then remove and pat dry.

Place the chicken breasts in a baking dish. Drizzle with olive oil and sprinkle evenly with paprika, garlic powder, onion powder, and salt. Bake for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest before slicing.

While the chicken cooks, bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Drain and toss lightly with a small amount of oil to prevent sticking.

To make the sauce, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Sprinkle in the flour and cook for another 2 minutes, stirring constantly.

Slowly pour in the wine, stirring as it bubbles and reduces. Gradually add the chicken broth, stirring well between each addition to keep the sauce smooth. Stir in the paprika and heavy cream, and let the sauce simmer gently until thick enough to coat the back of a spoon.

Season the sauce with salt and lemon juice to taste.

Add the cooked pasta to the skillet and toss until fully coated in the creamy paprika sauce. Slice the chicken and place it on top of the pasta, or mix it directly into the dish if preferred. Garnish with parsley or red pepper flakes if desired.

Servings and timing

This recipe serves 4 people.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

For extra vegetables, add sautéed mushrooms, spinach, or roasted broccoli to the pasta.
For a spicier version, use hot paprika or add a pinch of chili flakes to the sauce.
For a lighter sauce, substitute half of the heavy cream with milk.
You can also use penne or fusilli if farfalle is not available.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also reheat in the microwave in short intervals, stirring between each one.

FAQs

Can I make this recipe ahead of time?

Yes, you can cook the chicken and pasta in advance and store them separately. Combine with the sauce when ready to serve for the best texture.

What type of paprika works best?

Regular sweet paprika works perfectly. You can use hot paprika for more heat, adjusting the amount to taste.

Can I use milk instead of heavy cream?

Yes, but the sauce will be less rich. Whole milk works better than low-fat options.

Is this dish very spicy?

No, it’s mild by default. The spice level depends on the type of paprika you use.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness.

What can I serve on the side?

A green salad, roasted vegetables, or simple garlic bread pair nicely with this dish.

Can I freeze paprika chicken pasta?

It’s not ideal, as creamy sauces can separate when frozen, but it can be frozen for up to one month if needed.

How do I keep the sauce smooth?

Add the broth slowly while stirring and keep the heat at medium to avoid lumps.

Can I make this gluten-free?

Yes, use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend.

Can I skip the wine?

Absolutely. Just replace it with additional chicken broth.

Conclusion

Paprika chicken pasta is a comforting, creamy meal that’s full of flavor and easy to make. With tender chicken, perfectly cooked pasta, and a warm paprika-infused sauce, it’s the kind of recipe you’ll come back to again and again for a cozy and satisfying dinner.

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