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Perfect for busy weeknights, this easy paprika chicken pasta recipe is tasty, hearty, and best of all, ready in just 30 minutes!
Serve with roasted Tenderstem broccoli or air fryer asparagus and clean plates are guaranteed!
Tender chicken pieces and pasta enveloped in a creamy paprika-spiced sauce is one of our very favourite recipes!
👩🍳 Love easy pasta recipes? Try my creamy chorizo and prawn pasta!
Jump to:
- ✔️ Why should you try it?
- 🥘 Ingredients
- 🔪 Instructions
- 🍴 Serving suggestions
- 📖 Variations
- 🥡 Storage
- ❓ FAQS
- 😋More pasta recipes
- Recipe
- 💬 Comments
✔️ Why should you try it?
- Filling and hearty pasta recipe.
- Easy to make.
- Add extra vegetables.
🥘 Ingredients
Chicken Breasts - 2 boneless, skinless chicken breasts, cut into bite size pieces. Use free-range chicken if you can.
Bacon - smoked streaky bacon for the best flavour.
Olive Oil - a light olive oil for frying the chicken and bacon
Pasta - penne or another short pasta such as rigatoni.
Garlic - fresh cloves AND granules for an extra garlicky hit!
Wine - a good quality dry white wine gives the dish a wonderful depth of flavour and cuts through the creaminess of the sauce.
Flour - helps to thicken the paprika sauce.
Paprika - a combination of hot paprika and smoked paprika gives the dish a wonderful flavour boost.
Stock - 500ml of chicken stock from a stock pot or cube. Use fresh stock if you have it.
Cream - double cream (heavy cream) for a silky smooth finish.
Lemon - a squeeze of lemon juice helps to cut through the richness of the sauce.
Parmesan - finely grated for extra flavour.
Parsley - freshly chopped parsley for a colourful garnish.
Sea Salt and Pepper - for seasoning.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cook the pasta according to packet instructions, drain and set aside.
Two: Meanwhile, heat the olive oil in a shallow casserole and fry the chicken pieces and chopped bacon for three minutes until the chicken starts to brown.
Three: Turn down the heat, add the fresh garlic and stir for one minute before adding the wine (100ml). Stir until the wine has almost evaporated.
Four: Add in the flour, hot and smoked paprika and garlic granules.
Five: Mix everything together so that the chicken is coated in the paprika spices.
Six: Pour in the stock and cream and simmer for 10 minutes, then add a squeeze of lemon juice.
Seven: Stir through the cooked pasta, half the Parmesan and chopped parsley. Season and serve with the remaining Parmesan and parsley.
🍴 Serving suggestions
The paprika pasta is delicious as it is, but if you want something more substantial, green vegetables such as air fryer broccoli Parmesan, air fryer asparagus, or peas are perfect. A crispy green salad with a lemony dressing would also work well.
Freshly baked focaccia is another tasty accompaniment and can be used for mopping up that delicious paprika sauce.
📖 Variations
- Like it hot? Add a chopped red chilli at the same time as the fresh garlic.
- Try using cubed pork or turkey instead of chicken.
- Make it vegetarian by using Quorn pieces in place of the chicken and omitting the bacon.
- Up the veggies by adding frozen sweetcorn and peas to the dish, 5 minutes before serving.
- Use fresh basil or oregano to garnish, rather than parsley, or why not try a combination of all 3 herbs?
🥡 Storage
Store: The paprika chicken pasta is best eaten fresh, but it can be stored in an airtight container in the fridge for up to 2 days.
Reheat: In the microwave until piping hot. Leftovers make a delicious lunch the next day!
❓ FAQS
What is paprika?
Paprikais a groundspicemade from a mixture of dried peppers in the Capsicum anuum family, including hot chilli peppers, cayenne peppers, poblano peppers, aleppo peppers, and sweet peppers. There are 3 different types of paprika - regular sweet, hot and smoked - and they are all quite distinctive in taste, heat, and colour.
Can I freeze paprika chicken pasta?
Paprika chicken pasta can be frozen for up to 3 months in a freezer-safe container. Defrost thoroughly in the microwave before reheating in the microwave until piping hot.
😋More pasta recipes
- Salmon and Prawn Pasta
- Rasta Pasta
- Hot Smoked Salmon and Asparagus Pasta
- Baked Tortellini
- BBQ Chicken Pasta
- Boursin Pasta
- Cajun Chicken Pasta
- Easy Cheesy Pasta
More tasty recipes from the blog!
- Creamy Sausage Stroganoff Recipe
- Easy Chicken and Mushroom Stroganoff Recipe
- Easy Beef Keema Curry Recipe
Recipe
Print Pin
5 from 8 votes
Easy Paprika Chicken Pasta
Perfect for busy weeknights, this easy paprika chicken pasta recipe is tasty, hearty, and best of all, ready in just 30 minutes!
Course Pasta
Cuisine Fusion, Italian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 699kcal
Author Beth Sachs
Equipment
Kitchen Scales
Chopping Board
Knife
Pasta Pan
Shallow Casserole
Wooden Spoon
Ingredients
Metric - US Customary
- 250 g Pasta use a short pasta like penne or rigatoni
- 2 tablespoon Olive Oil
- 2 Chicken Breasts cut into bitesize pieces
- 4 Streaky Bacon Rashers chopped into small pieces
- 2 Garlic Cloves peeled and finely chopped
- 100 ml Dry White Wine
- 1 tablespoon Plain Flour
- 1 teaspoon Hot Paprika
- 2 teaspoon Smoked Paprika
- 1 teaspoon Garlic Granules
- 500 ml Chicken Stock
- 150 ml Double Cream
- 1 tablespoon Lemon Juice from a fresh lemon
- 50 g Parmesan grated
- 2 tablespoon Parsley finely chopped
- Salt and Pepper to season
Instructions
Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and set aside.
250 g Pasta
Meanwhile, heat the olive oil in a shallow casserole or frying pan and fry the chicken pieces and bacon for 3 minutes on a high heat, stirring all the time.
2 tablespoon Olive Oil, 2 Chicken Breasts, 4 Streaky Bacon Rashers
Turn down the heat to medium and add the chopped garlic cloves. Stir for one minute.
2 Garlic Cloves
Pour in the wine and cook until nearly evaporated (it should only take a minute or two).
100 ml Dry White Wine
Add the flour, hot and smoked paprika and garlic granules and stir for one minute.
1 tablespoon Plain Flour, 1 teaspoon Hot Paprika, 2 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules
Pour in the stock and cream, give everything a good mix and simmer on a low to medium heat for ten minutes. After ten minutes stir through the lemon juice.
500 ml Chicken Stock, 150 ml Double Cream, 1 tablespoon Lemon Juice
Add the cooked pasta, half the grated cheese and half the chopped parsley and stir to combine.
50 g Parmesan, 2 tablespoon Parsley, Salt and Pepper to season
Season and serve with the remaining Parmesan and chopped parsley.
Notes
Variations:
- Like it hot? Add a chopped red chilli at the same time as the fresh garlic.
- Try using cubed pork or turkey instead of chicken.
- Make it vegetarian by using Quorn pieces in place of the chicken and omitting the bacon.
- Up the veggies by adding frozen sweetcorn and peas to the dish, 5 minutes before serving.
- Use fresh basil or oregano to garnish, rather than parsley, or why not try a combination of all 3 herbs?
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Easy Paprika Chicken Pasta
Amount per Serving
Calories
699
% Daily Value*
Fat
32
g
49
%
Saturated Fat
88
%
Trans Fat
1
g
Cholesterol
189
mg
63
%
Sodium
543
mg
24
%
Potassium
814
mg
23
%
Carbohydrates
54
g
18
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
42
g
84
%
Vitamin A
1387
IU
28
%
Vitamin C
6
mg
7
%
Calcium
215
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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