Creamy Paprika Chicken Tagliatelle

Creamy Paprika Chicken with Tagliatelle comes together with rich flavors and comfort in every bite. The aromatic sauce and juicy chicken swirled into silky tagliatelle make this a go-to for weeknights or special occasions.

I love how this recipe never fails to impress but is surprisingly simple and quick to make. This pasta was the first dish I cooked to welcome a new neighbor and they could not stop raving about it. Since then it has become my cozy dinner ritual when I want something both familiar and a little indulgent.

Ingredients

• Chicken fillet about five hundred grams: Fresh chicken gives you tenderness and juiciness in every bite look for fillets with a pink hue and no dryness
• Sweet paprika two tablespoons: This is the heart of the recipe Use a good quality vibrant paprika for the best intense color and taste Check that it smells fresh not stale
• Thirty percent cream two hundred milliliters: Rich cream makes the sauce silky and luscious go for the freshest cream you can find
• Garlic two cloves: Choose firm fragrant garlic cloves Peeling right before chopping keeps in the flavor
• Onion one: A fresh onion brings sweetness and depth Pale dry skins and no soft spots show a good onion
• Tagliatelle two hundred fifty grams: Broad pasta holds onto the sauce well Select high quality pasta and cook it al dente
• Parsley for garnish: Fresh parsley brings a burst of color and herbaceous finish Look for bright crisp leaves
• Salt and pepper to taste: Use sea salt or kosher salt and freshly ground black pepper for more flavor
• Olive oil two tablespoons: Look for cold-pressed extra virgin olive oil for low bitterness and a fruity aroma

Instructions

Prepare the Ingredients:

Chop chicken breast into bite sized pieces so it cooks evenly and quickly Mince the onion and garlic as fine as possible this helps the flavors release into the sauce Keep everything grouped for seamless cooking

Cook the Tagliatelle:

Fill a large pot with water and add a generous amount of salt Bring to a rolling boil and add tagliatelle Stir well Cook according to package instructions but check two minutes early Drain as soon as it is al dente and toss with a splash of olive oil to prevent sticking

Fry the Chicken:

Warm a large nonstick skillet over medium heat and pour in olive oil Once shimmering add chicken pieces spread them in a single layer and season well Do not overcrowd so it browns instead of steams Cook five to seven minutes turning once until golden and cooked through Move the chicken onto a plate to rest

Sauté Onion and Garlic:

In the same pan now empty but still hot add a small drizzle of oil if needed Scatter in onions and garlic Let them cook gently over medium to low heat for about three minutes Stir constantly until onions are soft and translucent you want them sweet and fragrant not browned

Build the Paprika Sauce:

Sprinkle paprika over the onions and garlic Stir and toast for one to two minutes The paprika should awaken and color the oil with a red glow This step brings out warm complex notes in the dish

Sweet paprika is my hands down favorite spice for this recipe Its color alone lifts my mood and always reminds me of family Sundays when my grandmother would sneak in an extra pinch for extra joy in every bowl

Storage Tips

Transfer leftovers to an airtight container once completely cool Store in the fridge for up to three days The sauce thickens as it sits just add a splash of cream or water when reheating over gentle heat If freezing leave out the cream and add it fresh once thawed and warmed

Ingredient Substitutions

Swap out tagliatelle for fettuccine or even penne for a similar result Use smoked paprika for a deeper earthier flavor You can also use skinless chicken thighs for richer juiciness If you need a dairy free option coconut cream provides richness without milk products

Serving Suggestions

Scatter more fresh parsley and a dusting of extra paprika just before serving I love this dish with a simple green salad or sautéed broccolini A crusty piece of sourdough is perfect for mopping up the last drops of sauce

Cultural and Historical Context

Paprika is a cornerstone of Eastern and Central European kitchens lending both boldness and color to countless hearty stews and sauces This combination with pasta is a nod to homey comfort food that crosses borders For me it is the European countryside on a plate

Seasonal Adaptations

In summer add a handful of baby spinach or halved cherry tomatoes at the end of cooking In autumn roasted pumpkin cubes make a sweet and silky addition Spring peas or asparagus bring a crisp bright bite

Helpful Notes

Go slowly when sautéing onion and garlic to prevent any bitterness Always save a cup of pasta water for adjusting the sauce Taste and adjust salt and cream levels so it fits your mood

Success Stories

Friends have texted me after making this dish calling it better than many bistro dinners One family member now requests it as a birthday meal I have found that kids especially love the comforting creamy sauce and the vibrant color lifts the table

Freezer Meal Conversion

To freeze make the chicken and sauce but keep the pasta separate Let the sauce cool then freeze in portions When ready to serve reheat gently and stir through freshly cooked pasta Finish with cream right before serving for the freshest texture

The color and aroma of this dish always feel special for a simple weeknight meal. Treat yourself to familiar comfort with just a twist of paprika and cream.

Common Questions About Recipes

→ What type of chicken works best?

Fresh chicken fillet is ideal, as it cooks evenly and stays juicy with the creamy sauce.

→ Can another pasta be substituted for tagliatelle?

Yes, fettuccine or pappardelle also absorb the sauce well and work just as nicely for this dish.

→ Is it okay to use smoked paprika instead of sweet?

Smoked paprika adds a deeper, more robust flavor. Use if you prefer a smokier profile.

→ How can I make the sauce lighter?

Swap the 30% cream for half-and-half or a splash of milk for a lighter, less rich consistency.

→ What’s the best garnish for finishing this dish?

Fresh parsley adds color and a subtle, herby note to balance the rich flavors.