Savory Paprika Chicken Pasta Recipe

There are certain nights when only a bowl of creamy, savory pasta will do the trick to reset a long week and comfort the soul. My Paprika Chicken Pasta brings together tender spiced meat and a rich, velvety sauce for the ultimate cozy meal that feels like a warm hug.

This dish manages to feel fancy enough for a Saturday night dinner yet remains simple enough to throw together on a busy Tuesday. You get that satisfying restaurant-quality flavor right in your own kitchen with minimal fuss and basic pantry ingredients.

What Makes This Paprika Chicken Pasta So Special

You can pull this entire dish together in under an hour without destroying your kitchen or needing advanced culinary skills. The sauce relies on pantry staples to create a deep flavor profile that tastes like it simmered all day long.

I often swap the pasta shape or adjust the spice level depending on who is joining me for dinner, making it incredibly versatile. It is one of those reliable recipes that works just as well for a solo meal as it does for feeding a hungry crowd.

My family asks for this Paprika Chicken Pasta constantly because the combination of garlic and cream is simply undeniable. The leftovers heat up beautifully the next day, giving you a lunch that is just as good as the dinner was.

If you love comforting meals, my Hearty Cheeseburger Soup Recipe offers that same satisfying warmth you crave. For another poultry favorite, the Savory Chicken and Wild Rice Soup Recipe is a staple in my kitchen during cooler months.

Everything You Need for Perfect Paprika Chicken Pasta

Here is the shopping list you will need to gather before you start cooking:

• Farfalle: The bowtie shape is perfect for holding onto the thick sauce.
• Chicken Breasts: Boneless and skinless works best for quick baking and slicing.
• Butter: Used to create the rich roux base for the cream sauce.
• Garlic Cloves: Fresh minced garlic provides the essential aromatic base.
• All-Purpose Flour: This thickens the sauce to the perfect consistency.
• Chicken Broth: Adds depth and liquid volume to the sauce.
• Heavy Cream: The key to the luscious, velvety texture of the final dish.
• Dry White Wine: Adds a bright acidity that cuts through the richness.
• Olive Oil: Keeps the chicken moist while it bakes in the oven.
• Paprika: The star spice that gives the dish its color and warm flavor profile.
• Garlic Powder: Adds an extra layer of savory flavor to the chicken seasoning.
• Onion Powder: Rounds out the spice blend for the meat.
• Lemon Juice: A final squeeze brightens everything up before serving.
• Kosher Salt: Essential for bringing out all the other flavors.

My Method for Paprika Chicken Pasta

Let’s get cooking with these simple steps to pasta perfection:

1. Begin by preheating your oven to 450 degrees Fahrenheit so it is hot and ready for the chicken. If you have extra time and want the juiciest meat possible, fill a medium bowl with lukewarm water and dissolve a generous amount of salt in it to create a quick brine. Submerge the chicken breasts in this salted water for about 15 minutes while you gather your other ingredients, then pat them completely dry with paper towels before proceeding.
2. Place the dry chicken breasts into a baking dish and drizzle them evenly with olive oil to coat. In a small bowl, mix your paprika, garlic powder, onion powder, and salt, then rub this spice blend thoroughly over the chicken until it is well coated on all sides. Bake the chicken in the preheated oven for approximately 15 to 18 minutes, or until the internal temperature reaches 165 degrees, then let it rest for at least 5 minutes before slicing it into strips.
3. While the chicken is baking, bring a large pot of salted water to a rolling boil and cook the farfalle pasta according to the package directions for al dente texture. You want the pasta to still have a slight bite to it since it will soften slightly more when tossed with the hot sauce later. Once cooked, drain the pasta well and toss it with a tiny splash of olive oil to prevent sticking while it sits.
4. To make the sauce, melt the butter in a large skillet over medium heat and add the minced garlic, sautéing for about 2 minutes until it becomes fragrant but not browned. Sprinkle the flour over the garlic and butter, stirring constantly for another 2 minutes to cook out the raw flour taste. Pour in the white wine and stir vigorously, letting it bubble and sizzle until most of the liquid has evaporated.
5. Slowly whisk in the chicken broth a little at a time to ensure no lumps form, then stir in the remaining paprika and the heavy cream. Let the sauce simmer gently, stirring occasionally, until it bubbles and thickens enough to coat the back of a spoon comfortably. Finish the sauce by seasoning with salt to taste and stirring in a fresh squeeze of lemon juice to balance the heavy cream.
6. Finally, add the cooked pasta directly into the skillet with the creamy sauce and toss everything together until every noodle is evenly coated in the orange-hued sauce. You can either stir the sliced chicken directly into the pasta or arrange the slices beautifully on top of each serving bowl. Garnish with fresh parsley or red pepper flakes if you like, and serve immediately while piping hot.

My Best Tips for Perfect Paprika Chicken Pasta

If you prefer cooking without alcohol, simply swap the white wine for an equal amount of extra chicken broth to keep the liquid ratios correct. The acidity from the wine helps balance the fat, so you might want to add a tiny extra splash of lemon juice at the end if you skip it.

I recommend using regular or sweet paprika for this Paprika Chicken Pasta rather than smoked paprika to keep the flavor profile balanced and familiar. Smoked paprika can sometimes overpower the delicate cream sauce, though you can use a pinch if you really enjoy that campfire flavor.

Let the heavy cream bubble gently until it coats the back of a wooden spoon to ensure the sauce clings to every noodle properly. If the sauce gets too thick while sitting, you can loosen it back up with a splash of hot pasta water or extra broth.

How I Like to Serve This Paprika Chicken Pasta

A crisp green salad with a sharp vinaigrette cuts through the richness of the creamy sauce perfectly and adds a nice texture contrast. The fresh acidity of the salad dressing balances the heavy cream and butter, making the meal feel complete rather than heavy.

I finish each plate with fresh parsley or a pinch of red pepper flakes for a pop of color and a little bit of heat. A side of crusty garlic bread is also excellent for mopping up any extra Paprika Chicken Pasta sauce left at the bottom of the bowl.

For more delicious inspiration, follow me on Pinterest to see what I am cooking next.

Paprika Chicken Pasta

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Contains Dairy

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Description

A comforting weeknight meal featuring spiced baked chicken and tender pasta tossed in a creamy, savory paprika sauce.

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Ingredients

• 8 ounces farfalle pasta
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1 1/2 cups chicken broth
• 2 tablespoons all-purpose flour
• 1 pound chicken breasts, boneless and skinless
• 1/4 cup dry white wine
• 2 teaspoons paprika (divided)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• A pinch of garlic powder
• A pinch of onion powder
• Squeeze of fresh lemon juice

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Instructions

1. Preheat the oven to 450 degrees. If desired, brine the chicken in lukewarm salted water for 15 minutes, then pat dry.
2. Place chicken in a baking dish, drizzle with olive oil, and rub with a mix of 1 teaspoon paprika, garlic powder, onion powder, and salt. Bake for 18-20 minutes until cooked through (165°F). Rest for 5 minutes, then slice.
3. Boil the farfalle pasta in salted water according to package instructions until al dente. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Sauté garlic for 2 minutes. Stir in flour and cook for 2 minutes.
5. Add wine and let it reduce. Gradually whisk in chicken broth, remaining 1 teaspoon paprika, and heavy cream. Simmer until the sauce thickens and coats a spoon.
6. Stir in lemon juice and season with salt. Toss the cooked pasta into the sauce. Top with sliced chicken and serve.

Notes

Substitute the white wine with extra chicken broth if desired. For a spicy kick, add red pepper flakes.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop/Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 3g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg

Keywords: paprika chicken pasta, creamy pasta recipe, easy chicken dinner, homemade comfort food, weeknight pasta