Creamy Paprika Chicken Pasta Recipe – Easy Italian Dinner

Last Updated on 2 months by Neha Deshmukh

Creamy Paprika Chicken Pasta Recipe – Easy Italian Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Creamy Paprika Chicken Pasta is exactly that! I first whipped this up on a chilly evening when I was craving something warm and satisfying, and it’s been a family favorite ever since. It’s a beautiful blend of Italian flavors with a little kick, and honestly, it’s easier to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This pasta dish is a winner for so many reasons. It’s incredibly flavorful – the paprika and Italian seasoning create a wonderfully aromatic sauce. It’s also surprisingly quick to come together, perfect for a weeknight dinner. Plus, it’s creamy, comforting, and satisfying. What’s not to love? It’s a guaranteed crowd-pleaser, and I often find myself making extra because everyone asks for seconds!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gm chicken breast, cubed
• 1 tsp paprika powder
• 1 tsp cayenne powder (adjust to your spice preference!)
• 1 tsp garlic powder
• Salt to taste
• 400 gm pasta (penne, fusilli, or rotini work great)
• 2 tbsp olive oil
• 20 gm butter
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 bunch spinach, washed and roughly chopped
• 1 tsp paprika powder
• 1 tsp Italian seasoning
• 125 gm tomato paste
• ¼ cup tomato puree
• 170 gm thick cream
• 1 pinch sugar
• 2 chicken stock cubes
• Mozzarella cheese, grated (for topping)

Ingredient Notes

Let’s talk ingredients for a sec!

• Paprika: Don’t underestimate the power of paprika! It’s the star of the show here, giving the sauce its beautiful color and a lovely smoky flavor. I prefer sweet paprika, but smoked paprika adds a wonderful depth too.
• Italian Seasoning: This is your shortcut to amazing Italian flavor. If you don’t have a pre-mixed blend, you can easily make your own with dried oregano, basil, thyme, and rosemary.
• Cream: The cream is what makes this sauce so luxuriously smooth and rich. Full-fat cream really delivers, but you can explore lighter options (more on that in the FAQs!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your pasta according to package directions until it’s al dente – that means slightly firm to the bite. Don’t overcook it! Before draining, reserve about a cup of the pasta water. This is liquid gold, trust me.
2. While the pasta is cooking, let’s prep the chicken. Cube the chicken breast and toss it with paprika powder, cayenne powder, garlic powder, and salt.
3. Heat half the olive oil and butter in a large pan or skillet over medium-high heat. Add the chicken and cook until it’s cooked through and nicely browned. Once done, set it aside.
4. In the same pan, add the remaining olive oil and butter. Sauté the minced garlic and chopped onion until they’re softened and fragrant – about 3-5 minutes.
5. Add the spinach to the pan and cook until it wilts. Season with a little salt.
6. Now for the sauce! Stir in the paprika powder, Italian seasoning, tomato paste, and tomato puree. Cook for a minute or two, then pour in the thick cream and add a pinch of sugar. Simmer for about 5 minutes, stirring occasionally.
7. Dissolve the chicken stock cubes in the reserved pasta water. Add this to the sauce and adjust the seasoning to your liking.
8. Toss the cooked pasta and cooked chicken into the creamy sauce. Cook on low heat for another 5 minutes, allowing the flavors to meld together.
9. Finally, sprinkle generously with mozzarella cheese and cook until the cheese is melted and bubbly. Serve immediately and enjoy!

Expert Tips

• Don’t skip reserving the pasta water! It helps to create a beautifully emulsified sauce.
• Taste as you go! Adjust the seasoning to your preference.
• For a richer flavor, use a good quality tomato paste.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or white beans. Use a plant-based cream alternative and nutritional yeast instead of mozzarella.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are so many great options available now.
• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper. If you like things spicy, add a little more!
• Festival Adaptation: This would be amazing for a casual Italian-themed dinner party. Serve with some crusty bread and a simple salad. My family loves it during Christmas!

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas to complete the meal:

• A side of garlic bread for soaking up all that delicious sauce.
• A fresh green salad with a light vinaigrette.
• Steamed vegetables like broccoli or green beans.

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. You might need to add a splash of milk or cream to loosen up the sauce.

FAQs

What type of pasta works best in this recipe?

Penne, fusilli, or rotini are all great choices because their shapes hold the sauce really well. But honestly, use whatever pasta you have on hand!

Can I use pre-cooked chicken for a faster meal?

Absolutely! Rotisserie chicken or leftover grilled chicken would work perfectly. Just add it to the sauce in the last few minutes to warm through.

How can I adjust the thickness of the sauce?

If the sauce is too thick, add a little more pasta water or milk. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Is it possible to make this dish 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 chicken when you’re ready to serve.

What can I substitute for heavy cream to make it lighter?

You can use half-and-half or even milk, but the sauce won’t be as rich and creamy. Greek yogurt is another option, but add it at the very end and don’t let it boil.