Creamy Paprika Chicken Pasta: Your Ultimate Easy Weeknight Dinner

Welcome to a recipe that promises to elevate your weeknight dinner routine! This Creamy Paprika Chicken Pasta is incredibly delicious, deeply flavorful, and surprisingly simple to prepare. Featuring tender, perfectly seasoned chicken breasts (or tenders) served atop a bed of short-cut pasta, all coated in a rich, velvety sauce crafted from humble pantry staples. It’s the kind of comforting meal that brings smiles to the table, and with the option of adding some steamed veggies, it becomes a complete, wholesome feast in under an hour. Get ready to fall in love with this unforgettable dish!

Oh, the sheer delight of a truly creamy pasta! This Paprika Chicken Pasta recipe hits all the high notes, delivering a depth of flavor and a luscious texture that will make it an instant family favorite. It’s not just “creamy,” it’s decadently creamy, with every strand of pasta and every piece of chicken enrobed in a sauce that’s both comforting and exquisitely balanced.

Our culinary journey begins with expertly seasoning boneless, skinless chicken – whether breasts or tenders – and searing it to golden perfection in a skillet. This crucial first step not only cooks the chicken beautifully but also creates a flavorful foundation in the pan, known as “fond,” which will become the secret weapon for our sauce. We then meticulously build layers of flavor by sautéing finely chopped onions until translucent, followed by fragrant minced garlic and a vibrant array of paprika in rich butter. Using the same pan is key; it ensures every bit of that savory chicken and aromatic fond is incorporated into the sauce, deepening its complexity.

A splash of chicken stock plays a vital role in deglazing the pan, liberating all those golden, caramelized bits from the bottom and infusing them into the liquid. This simple action adds an incredible umami boost. The magic truly happens when half-and-half and sour cream are introduced, transforming the stock into the most irresistible, silky sauce. Finally, a generous sprinkle of Parmesan cheese melts into the mixture, lending a salty, nutty finish that ties all the elements together in a cheesy, unbelievably delicious symphony. The result? A restaurant-quality meal created right in your own kitchen.

This easy chicken pasta recipe is a testament to how humble, everyday ingredients, mostly found in your fridge and pantry, can come together to create an undeniably tasty pasta dinner that everyone, from picky eaters to gourmet enthusiasts, will adore. It’s perfect for busy weeknights when you crave something special but don’t have hours to spend in the kitchen. Enjoy the rich, smoky, and utterly creamy experience!

Essential Ingredients for Your Best Creamy Paprika Chicken Pasta

Creating an outstanding Paprika Chicken Pasta starts with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need and why:

• Chicken: For this recipe, boneless, skinless chicken is your best friend. Chicken breasts are a classic choice, offering lean protein that cooks relatively quickly. However, I’ve found that chicken tenders can be even more flavorful and cook faster, making them an excellent option for a quick dinner. Chicken thighs, while requiring a slightly longer cooking time, will yield a richer, juicier result due to their higher fat content. Whichever cut you choose, ensure they are pounded to an even thickness to promote uniform cooking.
• Seasonings: The heart of the flavor profile lies in your seasonings. You’ll need the ubiquitous garlic powder and Italian seasoning for a foundational aromatic base, but the real star here is paprika. Since “paprika” is in the name, using fresh, high-quality paprika is paramount for a pronounced, vibrant flavor. Paprika loses its potency over time, so if your jar has been lurking in the spice cabinet for over six months, I strongly recommend replacing it before attempting this recipe. We’ll be using a blend of paprika types to achieve a complex taste.
• Pasta: The beauty of this creamy sauce is that it clings beautifully to various short-cut pasta shapes. While I particularly adore penne pasta because its ridges capture the sauce and its hollow center allows the creamy goodness to burst with every bite, feel free to experiment with other shapes. Rotini, fusilli, farfalle (bow-tie pasta), or even medium shells would work wonderfully. The key is to choose a shape that provides nooks and crannies for the sauce to adhere to, ensuring every forkful is a delight.
• Butter: Beyond its role in sautéing the aromatics, butter adds a luxurious richness and depth to the sauce. It acts as a delicious medium for browning the onions and blooming the paprika, helping to unlock their full flavor potential.
• Onions: Finely chopped yellow onions provide a gentle sweetness and aromatic base that deepens as they caramelize. Chopping them finely is a trick to ensure they practically melt into the sauce by the time it’s ready, adding flavor without noticeable chunks, which is great for those who prefer their onions less prominent.
• Garlic: Fresh garlic is non-negotiable for its pungent, savory contribution. I highly recommend using a fine grater or microplane to grate the garlic cloves, as this creates a paste-like consistency that disperses evenly throughout the sauce, intensifying the flavor without large chunks. While I typically use a full 6 cloves for maximum impact, you have the flexibility to use as few as 4 if you prefer a milder garlic presence, as it can sometimes overpower the delicate paprika notes.
• Chicken Stock: This essential liquid serves multiple purposes. It’s used to deglaze the pan after the aromatics have cooked, scraping up all the flavorful “fond” that has accumulated. This process not only prevents burning but also infuses the sauce with concentrated savory goodness. It also helps to thin the sauce slightly before adding the creamy components, ensuring a smooth consistency.
• Half and Half: The cornerstone of our creamy sauce, half-and-half delivers that rich, velvety texture without being overly heavy. Its balanced fat content ensures a luxurious mouthfeel that coats the pasta beautifully. For an even richer sauce, you could substitute heavy cream, or for a lighter option, a combination of milk and a touch of cornstarch slurry could work, though it might alter the final texture slightly.
• Sour Cream: This secret ingredient is what sets this recipe apart. Just a hint of sour cream adds a delightful tanginess and a slight acidity that brightens the entire dish, cutting through the richness of the cream. More importantly, it acts as a gentle thickening agent, contributing to the sauce’s silky texture without the need for flour or cornstarch, which I personally dislike in pasta sauces. The tempering process (explained in the instructions) ensures it incorporates seamlessly, preventing curdling and allowing the sauce to reheat beautifully, making leftovers a joy.
• Parmesan Cheese: Freshly grated Parmesan cheese is crucial for a truly delicious, cheesy finish. It melts into the sauce, adding a salty, umami-rich depth and helping to further thicken and bind all the flavors together. Always opt for block Parmesan and grate it yourself; pre-grated varieties often contain anti-caking agents that can make the sauce grainy.

Step-by-Step Guide: How to Make Creamy Paprika Chicken Pasta

Creating this irresistible Creamy Paprika Chicken Pasta is a straightforward process, broken down into manageable steps. Follow these instructions closely for a flawless and flavorful meal:

1. Prepare the Pasta to Perfection: This initial step is familiar to any home cook. Bring a large pot of water to a rolling boil. It’s crucial to generously salt the pasta water; this is your first opportunity to season the pasta itself, ensuring it’s flavorful from the inside out. Once boiling, add your chosen short-cut pasta and cook it for precisely one minute less than the package directions suggest. This “al dente” approach ensures the pasta retains a slight bite and won’t become overcooked or mushy when it’s introduced to the hot sauce later. Before draining, make sure to scoop out and reserve about ½ cup of the starchy pasta water. This liquid is a chef’s secret weapon, invaluable for adjusting the sauce’s consistency and adding a glossy sheen at the very end.
2. Season and Sear the Chicken: In a shallow bowl, combine the Italian seasoning, garlic powder, kosher salt, and your chosen paprika. Lay your chicken breasts or tenders on a clean cutting board or surface and pat them dry with paper towels – this helps achieve a beautiful sear. Evenly sprinkle the seasoning mixture over both sides of the chicken, ensuring every piece is well coated. Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add a tablespoon of olive oil, allowing it to shimmer before carefully placing the seasoned chicken into the hot pan. Sear the chicken for roughly 3-6 minutes per side (depending on thickness), until it’s beautifully golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the cooked chicken to a clean plate, tent it loosely with foil, and allow it to rest. Resting is essential as it allows the juices to redistribute, ensuring tender, moist chicken.
3. Sauté the Aromatics and Bloom the Paprika: Do not clean the pan! The flavorful bits left behind from the chicken are exactly what we want. Reduce the heat to medium. Add 3 tablespoons of butter to the same pan. Once the butter has melted and is gently sizzling, add the finely chopped onions. Sauté, stirring occasionally, for about 4 minutes until they become translucent and slightly softened. Next, add the minced or grated garlic and the full complement of paprika (hot, sweet, and/or smoked). Cook for just 30-60 seconds, stirring constantly, allowing the paprika to “bloom” in the butter and release its fragrant oils. This short cooking time is vital; it enhances the paprika’s flavor without burning the garlic. Season with ½ teaspoon of kosher salt. Then, pour in the ¼ cup of chicken stock. Immediately use a wooden spoon to scrape up all the flavorful brown bits (the “fond”) from the bottom of the pan, deglazing it and integrating all that concentrated deliciousness into your budding sauce.
4. Craft the Creamy Sauce: Once the pan is deglazed, pour in the 1 cup of half-and-half and bring the mixture to a gentle simmer, stirring occasionally. While the sauce is simmering, prepare your sour cream. In a separate small bowl, place the ¼ cup of sour cream and whisk it with a fork until smooth. To prevent the sour cream from curdling when added to the hot liquid, we need to “temper” it. Ladle a tablespoon of the warm simmering sauce from the pan into the sour cream, whisking continuously. Repeat this process two more times. This gradually raises the temperature of the sour sour cream, allowing it to integrate smoothly into the sauce. Pour the tempered sour cream into the sauté pan with the simmering sauce, stirring until fully combined. Next, add the ½ cup of grated Parmesan cheese. Stir well and allow it a minute to melt and fully incorporate, which will also help thicken the sauce. Finally, add your cooked pasta to the pan and toss gently to ensure every piece is thoroughly coated in the luxurious paprika cream sauce. If the sauce appears too thick or needs a bit more gloss, add a splash or two of your reserved pasta water, stirring until you reach your desired consistency. Taste and adjust with additional salt and pepper as needed.
5. Serve It Up: Once the pasta is perfectly coated in the creamy sauce, it’s time to serve. You can either slice the rested chicken breasts/tenders into strips and arrange them directly on top of the pasta in the serving dish for a family-style presentation, or portion the pasta into individual bowls and crown each serving with a piece of the succulent chicken. Garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan cheese for added freshness and flavor. This Creamy Paprika Chicken Pasta is ready to be devoured!

If You Love This Creamy Paprika Chicken Pasta, You Might Also Enjoy These Recipes:

• Cozy Creamy Chicken Tetrazzini
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• Pesto Baked Chicken with Tomatoes
• Crazy Good Garlic Noodles
• One Skillet Creamy Chicken Lazone