This creamy paprika chicken pasta is the perfect weeknight dinner for those who love bold flavors. It’s a tasty, uncomplicated dish that you can have on the table in just 30 minutes!
Creamy paprika chicken pasta is a quick and simple recipe that packs a flavor punch. Made with crispy bits of chicken in a creamy paprika sauce, this is one of those dishes that make for a memorable pasta night.
Even though there’s paprika in the name, this chicken pasta dish is neither spicy nor smokey (unless you want it to be).
Why you’ll love this creamy paprika chicken pasta
- It has bold and rich flavors, just perfect for those evenings you want to switch it up a bit.
- You can make it smokey or spicy if you like.
- It comes together in just 30 minutes, so it’s a great recipe for a busy weeknight.
What goes into paprika chicken pasta
Chicken — I used chicken breast tenders for this recipe, but boneless chicken thighs are also a good choice. Cut the chicken into bite-size pieces, so it cooks quickly.
Shallots — I like the mellow flavor of shallots in this dish, but you can also use yellow onion and red onion.
Garlic — As usual, fresh garlic is always best in creamy pasta sauces like this.
White wine — Any dry white wine works here. If you don’t cook with wine, substitute it with regular or reduced-sodium chicken broth.
Fresh thyme — If you don’t have fresh thyme, substitute it with 1 teaspoon of dried thyme.
Half and half — You can obtain a creamy sauce that’s lower in calories and fat by using half and half (single cream) instead of heavy cream (double) cream.
How to make paprika pasta sauce
Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Add the chicken breast and cook for 5-6 minutes over medium heat until the chicken is cooked through and slightly golden.
Stir in the shallot and garlic and continue to cook for another minute.
Add the white wine and cook for 1-2 minutes until the alcohol mostly evaporates.
Stir in the fresh thyme and paprika, then pour the half and half and bring to a gentle simmer.
Lower the heat and simmer for 2-3 minutes until the sauce thickens.
Transfer the cooked pasta to the pot and toss well to cover it in the sauce.
Stir in the grated Parmesan, season to taste and serve immediately.
Leftovers and storage
- This paprika pasta with chicken is best served immediately.
- If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
- It’s best to reheat the pasta in the microwave — the sauce may be thicker and /or a bit grainy when reheated.
Recipe notes and tips
- To make this chicken pasta dairy-free, omit the butter and Parmesan (or substitute with lactose-free alternatives) and use coconut milk instead of half and half.
- You can add some asparagus, broccoli or frozen peas to increase the veggie content of this dish.
- If the sauce looks too thick, add a bit of the reserved pasta water until it reaches the desired consistency.
If you liked this creamy paprika chicken pasta, you might also like some of my other easy creamy pasta dishes:
- Creamy Pasta with Bacon and Peas
- Creamy Rasta Pasta Recipe
- Creamy Tomato Spinach Pasta
- Creamy Whisky Pasta with Smoked Salmon
- Creamy Leftover Turkey Pasta
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 1 lb (450 g) chicken breast
- 1 small shallot, diced
- 2 large garlic cloves, diced
- ⅓ cup dry white wine
- 1 tablespoon fresh thyme
- 2 tablespoons Hungarian paprika
- 1 ½ cup (250 ml) half and half (single cream)
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it.
- Add the chicken breast and cook for 5-6 minutes over medium heat until the chicken is cooked through and slightly golden.
- Stir in the shallot and garlic and continue to cook for another minute.
- Add the white wine and cook for 1-2 minutes until the alcohol mostly evaporates.
- Stir in the fresh thyme and paprika, then pour the single cream and bring to a gentle simmer.
- Lower the heat and simmer for 2-3 minutes until the sauce thickens.
- Transfer the cooked pasta to the pot and toss well to cover it in sauce.
- Stir in the grated Parmesan, season to taste and serve immediately.
Amount Per Serving: Calories: 543Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 143mgSodium: 390mgCarbohydrates: 33gFiber: 3gSugar: 6gProtein: 46g
Nutritional information is an estimate provided by an online nutrition calculator.