Creamy Paprika Chicken Tagliatelle (Printer-Friendly)
Chicken fillet and tagliatelle in a creamy paprika sauce with fresh herbs—a comforting and flavorful pasta dish.
# What You’ll Need:
→ Poultry
01 -
1.1 pounds boneless skinless chicken breast, fresh, cut into small pieces
→ Fresh produce
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, finely chopped
04 -
Fresh parsley, chopped, for garnish
→ Pasta
05 -
8.8 ounces dried tagliatelle
→ Dairy
06 -
3/4 cup heavy cream (30% milk fat)
→ Spices and seasoning
07 -
2 tablespoons sweet paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Pantry
10 -
2 tablespoons olive oil
# Steps to Make This:
01 -
Cut the chicken breast into small, even pieces. Finely chop the onion and garlic. Set prepared ingredients aside.
02 -
Bring a large pot of water to a boil. Season water with salt, add tagliatelle, and cook until al dente according to package instructions. Drain well and set aside.
03 -
In a large non-stick skillet over medium heat, warm olive oil. Add chicken pieces, season with salt and black pepper, and cook 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and keep warm.
04 -
In the same skillet, add chopped onion and garlic. Cook 2-3 minutes over medium heat until translucent. Stir in sweet paprika and cook 1-2 minutes until fragrant.
05 -
Add cooked chicken back to skillet. Pour in heavy cream, stirring to combine. Simmer gently for 3-4 minutes, allowing sauce to thicken. Adjust seasoning with salt and pepper as needed.
06 -
Incorporate drained tagliatelle into the skillet with creamy chicken sauce, tossing gently to coat pasta. Serve immediately, garnished with fresh parsley.
# Additional Notes:
01 -
For the best consistency, do not boil the sauce after adding the cream. Use high-quality paprika for vibrant color and optimal flavor.