Paprika Chicken Pasta
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.6 out of 5 stars
(16)
Ingredients
2-4 servings
- 1 pound chicken breasts
- 1 tablespoon olive oil
- a pinch of paprika, garlic powder, onion powder, salt
- 8 ounces farfalle (DeLallo brand is recommended)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1/4 cup dry white wine
- 1.5 cups chicken broth
- 2 teaspoons paprika (see notes)
- 1/4 – 1/2 cup heavy cream
- 1 teaspoon kosher salt
- squeeze of lemon juice
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Preparation
Step 1
Prep: Preheat the oven to 450 degrees.
Step 2
Brine the chicken: Fill a medium bowl with lukewarm water. Sprinkle some salt in. Soak the chicken breasts in the salted water for 15 minutes. (This is for better flavor – if you are short on time, you can skip this.)
Step 3
Bake the chicken: Pat the chicken dry. Transfer to a baking dish. Drizzle with olive oil. Sprinkle thoroughly with paprika, garlic powder, and salt. Bake for 15 minutes or until cooked through. Let the chicken rest before slicing.
Step 4
Pasta: Cook to package directions. Toss with oil and set aside.
Step 5
Sauce: Melt the butter in a skillet over medium heat. Add the garlic; sauté for about 2 minutes. Add the flour; cook for about 2 minutes. Add the wine; stir and let it sizzle out. Add the broth, a little at a time, stirring between each addition. Add the paprika and the cream. Stir until bubbly and creamy enough to coat the back of a spoon. Season to taste with salt and lemon juice.
Step 6
Assembly: Toss the pasta with the creamy sauce. Arrange a sliced chicken breast on top. Sprinkle with parsley or red pepper flakes.
Step 7
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Chef's notes
Paprika:
Regular paprika works perfectly. Hot Hungarian paprika also works, but it will be spicy, so you might only need one teaspoon instead of two. Smoked paprika is not recommended due to its smoky flavor.
Wine Replacement:
Use additional chicken broth.
