Creamy Paprika Chicken Pasta Recipe

Savor this creamy paprika chicken pasta, featuring tender chicken breasts and savory garlic, for a quick and satisfying meal.

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Prep Time 40

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Ingredients

1 pound chicken breasts
1 tablespoon olive oil
1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt
8 ounces farfalle pasta
2 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 1/2 cup chicken broth
2 teaspoons paprika

Instructions

Pat chicken breasts dry. Season generously with paprika, garlic powder, onion powder, and salt.
In a large skillet over medium-high heat, add olive oil. Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
While chicken rests, cook farfalle pasta according to package directions. Drain.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Whisk in flour to form a paste, then gradually whisk in white wine and chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in 2 teaspoons of paprika. Let the sauce simmer for 2-3 minutes until slightly thickened.
Slice the rested chicken and add it to the sauce along with the cooked pasta. Toss everything together until well coated and heated through.

Notes

- For an extra flavor boost, use smoked paprika.
- Ensure chicken is fully cooked before slicing; an internal temperature of 165°F (74°C) is recommended.
- Adjust the amount of paprika to your spice preference.
- A splash of heavy cream can be added for an even richer sauce.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.