Creamy, smoky, and packed with flavour, this creamy paprika chicken pasta is the ultimate easy comfort food. Ready in just 30 minutes and delivering an impressive 42g of protein per serving, it's a satisfying, family-friendly dinner that doesn't compromise on taste. Serve with roasted Tenderstem broccoli or air fryer asparagus and clean plates are guaranteed!
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Quick Summary - Creamy Paprika Chicken Pasta
I've made this creamy paprika chicken pasta recipe so many times now, and it never disappoints. The smoky paprika flavour combined with the rich, creamy sauce is just incredible, and it feels like proper comfort food without being complicated to make.
- Beth (Effortless Foodie)
🕒 Ready In: 30 minutes
👪 Serves: 4
🍽 Calories: 699 per serving
🥣 Main Ingredients: Chicken breasts, pasta, streaky bacon, garlic, olive oil, white wine, chicken stock, double cream, parmesan, lemon juice, parsley, smoked paprika, hot paprika
📖 Dietary Info: High in protein, contains dairy, contains gluten
👌 Difficulty: Easy
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The rich, velvety cream sauce is infused with smoked paprika, garlic, and parmesan, coating tender chicken and perfectly cooked pasta for a dish that feels indulgent yet effortless. It's ideal for busy weeknights when you want something hearty and reliable.
Love creamy pasta recipes? Try my Cajun chicken pasta, creamy pesto chicken pasta or creamy bbq chicken pasta next.
Really delish! Added some coriander on top to garnish.
- Louise
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✔️ Why should you try it?
- High in protein - helps keep you fuller for longer
- Ready in 30 minutes - perfect for busy evenings
- Rich and creamy - with a smoky paprika twist
- Simple ingredients - nothing complicated required
- Easy to adapt - adjust spice, creaminess, or add veg
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
- Chicken Breasts - 2 boneless, skinless chicken breasts, cut into bite size pieces.
- Bacon - smoked streaky bacon for the best flavour.
- Olive Oil - a light olive oil for frying the chicken and bacon
- Pasta - penne or another short pasta such as rigatoni.
- Garlic - fresh cloves and granules for an extra garlicky hit!
- Wine - a good quality dry white wine gives the dish a wonderful depth of flavour and cuts through the creaminess of the sauce.
- Flour - helps to thicken the paprika sauce.
- Paprika - a combination of hot paprika and smoked paprika gives the dish a delicious flavour boost.
- Stock - 500ml of chicken stock from a stock pot or cube. Use fresh stock if you have it.
- Cream - double cream (heavy cream) for a silky smooth finish.
- Lemon - a squeeze of lemon juice helps to cut through the richness of the sauce.
- Parmesan cheese - finely grated for extra flavour.
- Parsley - freshly chopped parsley for a colourful garnish.
- Sea Salt and Pepper - for seasoning.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Spicier version: Add chilli flakes or extra hot paprika.
- Vegetarian: Replace chicken with mushrooms or roasted vegetables.
- Lighter option: Use single cream or crème fraîche.
- Add greens: Stir in spinach, peas, or broccoli.
🔪 How to make chicken paprika pasta
One: Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, drain and set aside.
Two: Meanwhile, heat the olive oil in a shallow casserole and fry the chicken pieces and chopped bacon for three minutes until the chicken starts to brown.
Three: Turn down the heat, add the fresh garlic and stir for one minute before adding the wine (100ml). Stir until the wine has almost evaporated.
Four: Add in the plain flour, hot and smoked paprika and garlic granules.
Five: Mix everything together so that the chicken is coated in the paprika spices.
Six: Pour in the stock and cream and simmer for 10 minutes, then add a squeeze of lemon juice.
Seven: Stir through the cooked pasta, half the Parmesan and chopped parsley. Season and serve with the remaining Parmesan and parsley.
Top Tips
- Cook the chicken just until done to keep it tender.
- Freshly grated parmesan melts better and tastes richer.
- Reserve some pasta water to loosen the sauce if needed.
- Adjust the heat by reducing or increasing the hot paprika.
🍴 Serving suggestions
Serve with green vegetables such as air fryer broccoli Parmesan, air fryer asparagus, or peas. A crispy green salad with a lemony dressing would also work well.
Freshly baked focaccia or garlic bread is another tasty accompaniment and can be used for mopping up that delicious paprika sauce.
Storage
Store - The paprika pasta is best eaten fresh, but it can be stored in an airtight container in the fridge for up to 2 days.
Freeze - Paprika chicken pasta can be frozen for up to 3 months in a freezer-safe container. Defrost thoroughly in the microwave before reheating in the microwave until piping hot.
Reheat - In the microwave until piping hot.
❓ Paprika Chicken Pasta FAQs
It balances the richness of the sauce and enhances the overall flavour.
Yes, any short pasta works well-fusilli, penne, or rigatoni are ideal.
Troubleshooting Guide
Sauce is too thin
Let it simmer a little longer to reduce, or add extra grated parmesan to thicken it.
Sauce is too thick
Stir in a splash of pasta water, milk, or chicken stock to loosen.
Chicken is dry
Avoid overcooking-cook just until done to keep it tender and juicy.
😋More easy pasta recipes
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Recipe
Creamy Paprika Chicken Pasta
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Ingredients
- 250 g Pasta use a short pasta like penne or rigatoni
- 2 tablespoon Olive Oil
- 2 Chicken Breasts cut into bitesize pieces
- 4 Streaky Bacon Rashers chopped into small pieces
- 2 Garlic Cloves peeled and finely chopped
- 100 ml Dry White Wine
- 1 tablespoon Plain Flour
- 1 teaspoon Hot Paprika
- 2 teaspoon Smoked Paprika
- 1 teaspoon Garlic Granules
- 500 ml Chicken Stock
- 150 ml Double Cream
- 1 tablespoon Lemon Juice from a fresh lemon
- 50 g Parmesan grated
- 2 tablespoon Parsley finely chopped
- Salt and Pepper to season
Instructions
- Bring a pan of water to the boil and cook the pasta according to packet instructions. Reserve some pasta cooking water, drain and set aside..250 g Pasta
- Meanwhile, heat the olive oil in a shallow casserole or frying pan and fry the chicken pieces and bacon for 3 minutes on a high heat, stirring all the time.2 tablespoon Olive Oil, 2 Chicken Breasts, 4 Streaky Bacon Rashers
- Turn down the heat to medium and add the chopped garlic cloves. Stir for one minute.2 Garlic Cloves
- Pour in the wine and cook until nearly evaporated (it should only take a minute or two).100 ml Dry White Wine
- Add the flour, hot and smoked paprika and garlic granules and stir for one minute.1 tablespoon Plain Flour, 1 teaspoon Hot Paprika, 2 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules
- Pour in the stock and cream, give everything a good mix and simmer on a low to medium heat for ten minutes. After ten minutes stir through the lemon juice.500 ml Chicken Stock, 150 ml Double Cream, 1 tablespoon Lemon Juice
- Add the cooked pasta, half the grated cheese and half the chopped parsley and stir to combine.50 g Parmesan, 2 tablespoon Parsley, Salt and Pepper to season
- Season and serve with the remaining Parmesan and chopped parsley.
Notes
- Use both smoked and hot paprika for the best balance of smoky flavour and gentle heat
- Freshly grated parmesan melts better and gives a smoother, richer sauce
- Reserve a little pasta water to loosen the sauce if needed
- Add the lemon juice at the end to brighten and balance the creamy sauce
Louise anderson says
Really delish! Added some coriander on top to garnish.
Dannii says
I love paprika pasta. So much delicious smokiness to it.
Alisa Infanti says
This dish did not last long in my house. So good it was gobbled up in minutes... absolute silence at the table.
Beth says
Oh wow! This pasta looks so delicious and very tasty! My family is going to love this for dinner! Very excited to give this a try tonight!
Kechi says
This looks amazing and creamy! I will like to try it for a dinner this weekend! Can’t wait!
Melissa Ann Dukes says
What does the lemon do? Is it OK without, if I don't have any?
Michelle says
This was such a delicious chicken pasta dish! I added a little chili to make it even spicier 🙂 Yum!