If you’re craving a weeknight dinner that’s bold, creamy, and guaranteed to win over the whole table, this Paprika Chicken Pasta is the answer. Imagine juicy chicken bathed in a luscious sauce with the rich smokiness of paprika, sweet bell peppers, and silky noodles—all finished with a shower of Parmesan and herbs. This recipe balances comfort and excitement in every bite, transforming a handful of everyday ingredients into a dish that feels like a special occasion (even if it’s just a Tuesday night at home).

Paprika Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts of this Paprika Chicken Pasta is that it uses simple ingredients, each carefully chosen to layer in flavor and color. From the smokiness of paprika to the creamy finish of Parmesan, every element has its own moment to shine.

Pasta (12 ounces): Penne or fettuccine works beautifully and captures the sauce in every bite.
Chicken Breasts (1 1/2 pounds): Cut into bite-sized pieces so they cook quickly and stay tender.
Olive Oil (2 tablespoons): Provides rich flavor and helps brown the chicken perfectly.
Onion (1 medium, diced): Brings sweetness and depth to the sauce base.
Garlic (3 cloves, minced): Adds an aromatic punch—don’t skimp!
Red Bell Pepper (1, sliced): Offers sweetness, crunch, and a burst of color.
Smoked Paprika (2 teaspoons): The star of the show for that signature smoky flavor.
Sweet Paprika (1 teaspoon): Rounds out the flavor with gentle warmth.
Salt (1/2 teaspoon): Essential for bringing all the flavors together.
Black Pepper (1/4 teaspoon): For just a touch of heat and complexity.
Crushed Red Pepper Flakes (1/2 teaspoon, optional): Adds a gentle kick—feel free to adjust to your spice preference.
Chicken Broth (1 cup): Infuses the sauce with savory depth and moisture.
Heavy Cream (1/2 cup): Makes the sauce irresistibly silky and rich.
Grated Parmesan Cheese (1/2 cup): Melts into the sauce for cheesy goodness.
Fresh Parsley (2 tablespoons, chopped): Sprinkled on top for a pop of color and freshness to finish.

How to Make Paprika Chicken Pasta

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it’s just al dente. Once cooked, drain it and set aside—don’t forget to reserve a splash of the pasta water in case you want to loosen up the sauce later.

Step 2: Season and Brown the Chicken

While the pasta is bubbling away, toss your chicken pieces in salt, black pepper, smoked paprika, and sweet paprika. Heat the olive oil in a large skillet over medium-high. Add the chicken and let it cook for 5–6 minutes; you want each piece browned and cooked through. Transfer the chicken to a plate and set it aside—don’t worry, it’ll get cozy with the sauce in a minute.

Step 3: Sauté the Veggies

In the same skillet (and using all those tasty browned chicken bits), add the diced onion. Sauté for 3–4 minutes until it’s soft and fragrant. Next, toss in the minced garlic and sliced red bell pepper. Let those cook for another 2–3 minutes until everything is vibrant and every corner of your kitchen smells incredible.

Step 4: Make the Creamy Sauce

Pour in the chicken broth, letting it simmer for a moment while you gently scrape up any caramelized bits on the bottom of the pan—these add so much extra flavor. Turn the heat to low, then stir in the heavy cream and grated Parmesan. Keep whisking until the sauce comes together, smooth and slightly thickened, almost begging for the chicken to come back.

Step 5: Combine and Finish

It’s time to bring it all together! Return the browned chicken to the skillet, tossing so every piece is coated in that creamy, paprika-kissed sauce. Add the drained pasta, tossing everything together until each noodle is wrapped in flavor and the dish is heated through. Finish with a shower of parsley.

How to Serve Paprika Chicken Pasta

Garnishes

For that perfect finishing touch, sprinkle extra chopped parsley and a dusting of fresh Parmesan just before serving. If you love a zesty lift, a quick squeeze of fresh lemon over the top brightens all the flavors. Cracked black pepper always looks (and tastes) fabulous as a final flourish.

Side Dishes

Paprika Chicken Pasta truly shines alongside simple sides that let the main dish be the star. I love pairing it with a crisp green salad, dressed simply with olive oil and vinegar, and a hunk of crusty bread for scooping up every last bit of sauce. Steamed or roasted green beans and a glass of chilled white wine make it a complete meal.

Creative Ways to Present

For a special dinner, try serving the Paprika Chicken Pasta in shallow bowls with ribbons of extra Parmesan and a few shavings of lemon zest. Or, make it family-style: heap everything into a big serving dish and let everyone dig in together. You can even twirl the pasta into individual nests for a bistro-style touch or pack leftovers in jars for the tastiest next-day lunch.

Make Ahead and Storage

Storing Leftovers

If you somehow have any leftovers, store the pasta in an airtight container in the refrigerator for up to three days. The flavors meld even more as it sits, making it a delicious grab-and-go lunch or quick dinner later in the week.

Freezing

Paprika Chicken Pasta freezes surprisingly well. Let everything cool completely, then portion into airtight containers or freezer bags. It will keep in the freezer for up to two months. When you’re ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, transfer the pasta to a skillet with a splash of chicken broth or cream to revive the sauce. Warm gently over medium-low heat, stirring often, until completely heated through. You can also microwave in short bursts, stirring between intervals to keep the sauce creamy and smooth.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a bit juicier and add even more flavor to Paprika Chicken Pasta—they’ll work perfectly in this recipe. Just make sure to cut them into equally sized pieces for even cooking.

Is there a dairy-free option for the creamy sauce?

If you need a dairy-free version, swap the heavy cream for full-fat coconut milk or a rich plant-based cream, and use your favorite dairy-free Parmesan-style cheese. The sauce stays creamy and delicious!

Can I make this dish ahead for a party?

Yes! You can cook everything a day in advance, then reheat gently right before serving. If the sauce thickens up overnight, just add a splash of broth or cream as you warm it to bring it back to silky smooth.

How spicy is this Paprika Chicken Pasta?

With the suggested amount of paprika and optional red pepper flakes, this dish has a gentle, warming heat. You can skip the red pepper flakes if you prefer it mild or add extra for more kick—it’s totally customizable.

Which pasta shapes work best?

Penne and fettuccine are classic picks for holding onto the sauce, but you can use rigatoni, farfalle, or any pasta shape you like. The creamy sauce coats them all beautifully!

Final Thoughts

If you’re searching for your new favorite weeknight dinner, I hope Paprika Chicken Pasta finds its way onto your table soon. With its smoky, creamy sauce and irresistible aroma, it’s the kind of meal everyone looks forward to. Give it a try and let your kitchen be filled with delicious anticipation!

Paprika Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a creamy and flavorful dinner with this Paprika Chicken Pasta recipe. Tender chicken, bell peppers, and al dente pasta are coated in a luxurious paprika-infused cream sauce, creating a satisfying meal that is perfect for busy weeknights.

Ingredients

Scale

Pasta:

12 ounces pasta (such as penne or fettuccine)

Chicken:

1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

Other:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Cook the pasta: Prepare the pasta according to package instructions, drain, and set aside.
Cook the chicken: Season chicken with salt, pepper, and paprikas. Brown chicken in olive oil in a skillet, then set aside.
Sauté aromatics: In the same skillet, cook onion until soft, then add garlic and bell pepper.
Make the sauce: Pour in chicken broth, simmer, then add cream and Parmesan cheese.
Combine: Return chicken to the skillet, add cooked pasta, and toss until heated through.
Serve: Garnish with parsley before serving.