Creamy Paprika Chicken Tagliatelle

Creamy Paprika Chicken with Tagliatelle is a meal that always feels like a special occasion in my kitchen. The silky sauce hugs every strand of pasta while juicy chicken soaks up sweet paprika and fragrant garlic. Whenever I need something both cozy and elegant, this is the recipe I reach for.

The first time I made this, my family scraped their plates clean and immediately requested it again for Sunday dinner. Now it is a staple whenever I want to spoil everyone a little.

Ingredients

• Chicken fillet about five hundred grams: Choose fresh plump fillets for best flavor and tenderness
• Sweet paprika about two tablespoons: Look for Hungarian or Spanish paprika for a richer color and deeper aroma
• Cream thirty percent fat about two hundred milliliters: Higher fat cream delivers the silkiest sauce
• Garlic two cloves: Always use fresh garlic for bright clean flavor
• Onion one small or medium: Yellow onions add a gentle sweetness
• Tagliatelle about two hundred fifty grams: Wide egg pasta is perfect for trapping creamy sauce
• Parsley for garnish: Fresh flat leaf parsley tastes vibrant and makes for a fresh finish
• Salt and pepper to taste: Always season to highlight all the flavors
• Olive oil about two tablespoons: Pick good extra virgin olive oil so it tastes fruity but not bitter

Instructions

Prepare Ingredients:

Cut the chicken fillet into bite-size pieces so it cooks quickly and evenly. Finely dice the onion and garlic so they melt softly into the sauce and become almost invisible. Gather everything close to the stove to make cooking smooth.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add tagliatelle and stir to separate the strands. Cook the pasta until just al dente about a minute less than the package says then drain and reserve a little pasta water in case you need to loosen the sauce.

Fry the Chicken:

Heat half the olive oil in a large frying pan over medium heat. Add chicken pieces in one layer so each bit browns rather than steams. Sprinkle with a little salt and pepper. Sauté gently for about five to seven minutes until chicken is golden and just cooked through. Remove chicken from pan with a spoon so the juices are left behind.

Sauce the Aromatics:

Lower the heat and add the rest of the olive oil to the same pan. Add chopped onion and garlic and cook for about three minutes until onion is soft and translucent but not browned. Sprinkle sweet paprika over and stir for a minute until the color deepens and the kitchen smells amazing.

Make it Creamy:

Pour the cream slowly into the pan with the onions and paprika. Stir everything together and allow the sauce to bubble gently for three to four minutes so it thickens slightly. Taste and add more salt and black pepper if needed.

Bring it All Together:

Add cooked tagliatelle and chicken into the creamy sauce. Toss gently so every strand is well coated and nothing sticks. If the sauce is too thick add a splash of reserved pasta water. Warm everything through for two minutes so the flavors mingle well. Top with a handful of chopped parsley right before serving.

I always look forward to adding heaps of fresh parsley at the end. That burst of green is not just for looks it wakes up the whole dish. One of my favorite memories is making this with my little niece who scattered way too much parsley on top and then proudly announced her version was the best.

Storage Tips

Leftovers keep well for up to three days in the fridge. Store the chicken and pasta mixed together topped with a little extra cream or broth if you want the sauce to stay loose. Reheat gently over low heat on the stove or in the microwave stirring often so everything stays creamy. If you want to freeze it let it cool completely first and use an airtight container for up to two months.

Ingredient Substitutions

You can swap tagliatelle for any wide egg noodle or even fresh fettuccine. If you want a lighter sauce use half cream and half whole milk just know the sauce will be thinner. Smoked paprika adds a subtle smoky note if you want to switch things up. Chopped green onions or basil work well in place of parsley.

Serving Suggestions

To elevate this dish for company serve it with a crisp green salad and a slice of toasted bread or garlic focaccia. For a weeknight dinner keep it simple and let the pasta be the star. A glass of white wine such as Pinot Grigio or a homemade lemonade matches beautifully with the creamy sauce.

Cultural and Historical Context

Paprika is the soul of this dish bringing warmth depth and that stunning color to classic European chicken and cream sauces. Recipes like this originated in Central Europe where paprika is prized. Adding pasta turns what might otherwise be a stew into a meal celebrated all over Italy and beyond.

Seasonal Adaptations

Add a handful of fresh spinach or sweet peas in spring and summer. Roasted butternut squash cubes are my favorite fall addition. In winter try a little grated nutmeg in the sauce for extra depth.

When you are ready to celebrate or just cozy up on a cold night this dish always hits the spot. Every time I make it I am reminded how a few well chosen ingredients can become something truly memorable.

FAQs About This Recipe

→ What cut of chicken works best?

Chicken fillet or breast is ideal, offering tenderness and absorbing the paprika cream sauce beautifully.

→ Can I use a different type of pasta?

Yes, though tagliatelle is traditional here, fettuccine or pappardelle can also be used to catch the sauce well.

→ Is the dish spicy with the addition of paprika?

Sweet paprika provides robust flavor and color without strong heat, making this dish mild and approachable.

→ How can I make the sauce extra creamy?

Using 30% cream ensures a thick texture, and simmering gently helps the sauce coat pasta and chicken evenly.

→ Which garnishes complement the final plate?

Freshly chopped parsley adds vibrant color and freshness, balancing the richness of the sauce.