Creamy Chicken Pasta Recipe – Paprika Chilli & Parmesan Delight

Last Updated on 2 months by Neha Deshmukh

Creamy Chicken Pasta Recipe – Paprika Chilli & Parmesan Delight

Hey everyone! If you’re anything like me, a comforting bowl of pasta is always a good idea. Especially when it’s loaded with tender chicken and coated in a creamy, flavourful sauce. This Creamy Chicken Pasta is a family favourite – I first made it when my niece came to visit, and it’s been a request ever since! It’s quick enough for a weeknight, but feels special enough for a weekend treat. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any creamy chicken pasta. The combination of paprika and chilli powder gives it a lovely warmth, while the Italian herbs add a beautiful fragrance. It’s a real flavour explosion! Plus, it’s super easy to customize – I’ll share tons of variations later on. Honestly, it’s the kind of dish that just makes you feel good.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 4 chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp garlic powder
• 1 tsp dried Italian herbs
• 2 cups dried pasta (about 200-250g)
• 2 tbsp butter
• 1 tbsp cake wheat or all-purpose flour (about 8g)
• 2 tsp minced garlic
• 2 green chillies (optional, adjust to your spice preference)
• 1 cup passata (about 240ml)
• 1 cup chicken stock (about 240ml)
• 0.5 cup fresh cream (about 120ml)
• 2 tbsp grated parmesan
• Pinch of sugar
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paprika: I prefer smoked paprika for a deeper flavour, but sweet paprika works beautifully too.
• Chilli Powder: Use Kashmiri chilli powder for colour and mild heat, or cayenne pepper if you like things spicy!
• Passata: This is basically strained tomatoes – it gives the sauce a lovely smooth texture. If you can’t find it, you can use tomato puree diluted with a little water.
• Italian Herb Blend: These blends vary regionally in Italy! Some include oregano, basil, rosemary, thyme, and marjoram. Feel free to adjust to your liking – or even use fresh herbs if you have them. A little fresh basil at the end is amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions. Don’t forget to reserve about 1 cup (240ml) of the pasta water before draining – it’s liquid gold for adjusting the sauce later.
2. Now, let’s prep the chicken. Cut those chicken breasts into bite-sized cubes and give them a good massage with the paprika, chilli powder, garlic powder, and Italian herbs.
3. Heat the olive oil in a large pan over medium-high heat. Fry the marinated chicken in batches – don’t overcrowd the pan! You want it nicely browned, but not overcooked. Set it aside once it’s done.
4. In the same pan, melt the butter. Add the minced garlic (and those green chillies, if you’re using them!) and sauté for about a minute until fragrant.
5. Sprinkle in the flour and cook for 2 minutes, stirring constantly. This creates a roux, which will thicken our sauce.
6. Slowly pour in the passata and chicken stock, whisking to avoid lumps. Bring it to a simmer and let it bubble gently for 3-4 minutes until the sauce starts to thicken.
7. Taste the sauce! If it tastes a little too acidic, add a tiny pinch of sugar. It really balances things out.
8. Add the cooked pasta and chicken to the sauce. Bring it to a gentle boil, stirring to coat everything evenly.
9. Finally, season with salt, pepper, and a generous sprinkle of parmesan cheese. If the sauce is too thick, add a splash of that reserved pasta water until it reaches your desired consistency.

Expert Tips

• Don’t skip reserving the pasta water! It’s the secret to a perfectly creamy sauce.
• Browning the chicken in batches ensures it gets a nice colour without steaming.
• Whisk constantly when adding the stock to avoid lumps in your sauce.

Variations

This recipe is a blank canvas! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use plant-based cream. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use gluten-free pasta and gluten-free flour. Simple as that!
• Spice Level Adjustment: Reduce or increase the amount of chilli powder to suit your taste.
• Quick Weeknight Version: Use pre-cooked rotisserie chicken to save time. My family loves this when we’re short on time.

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas for sides:

• A simple green salad
• Garlic bread (because, why not?)
• Steamed vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pasta works best in this recipe?

Penne, fusilli, or rigatoni are all great choices because their ridges hold the sauce beautifully.

Can I use a different type of stock instead of chicken stock?

Yes, vegetable stock works well too! It will give the sauce a slightly different flavour, but it’s still delicious.

How can I prevent the sauce from becoming too thick?

Add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.

Can this dish be made ahead of time?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta and add the chicken when you’re ready to serve.

What is passata and can I substitute it?

Passata is strained tomatoes. If you can’t find it, you can use tomato puree diluted with a little water.