Creamy Paprika Chicken Tagliatelle

Creamy Paprika Chicken with Tagliatelle brings together tender chicken and silky sauce in a comforting pasta dish that is both weeknight—easy and dinner party—worthy. I come back to this meal often when I want something hearty but also special enough for guests. The aroma alone will have everyone asking what’s for dinner as soon as it hits the pan.

My family never leaves leftovers when I make this. The first time I cooked it on a chilly Sunday, it disappeared so quickly that I had to promise to make a double batch next time.

Ingredients

• Chicken fillet 500 g: Choose the freshest fillet you can find for maximum juiciness
• Sweet paprika 2 tablespoons: Make sure it is vibrant and aromatic for real depth and color
• Cream thirty percent 200 ml: Higher fat cream gives you the richest sauce so avoid using light cream
• Garlic two cloves: Pick plump cloves for lots of fragrance and flavor
• Onion one: A yellow or white onion works best for a subtle sweetness
• Tagliatelle 250 g: Select pasta that is thick enough to hold the sauce but not so wide that it overwhelms the chicken
• Parsley for garnish: Fresh parsley brings freshness to lighten every bite
• Salt and pepper to taste: Use sea salt and freshly ground pepper for best flavor
• Olive oil two tablespoons: Choose extra virgin oil for frying and a hint of fruitiness

Instructions

Prepare the Ingredients:

Chop chicken breast into bite—sized pieces for quick even cooking. Finely dice your onion and mince garlic until it almost forms a paste. Prepping everything now helps build flavor and keeps the process smooth later on.

Cook the Pasta:

Bring a generous pot of salted water to a rolling boil. Drop in your tagliatelle and stir. Cook until just al dente so the noodles don’t turn mushy when coated with sauce. Drain and set aside. I always reserve a ladle of pasta water to loosen the sauce if needed.

Sear the Chicken:

Heat olive oil in a large skillet over medium heat. Once shimmering, add the chicken in a single layer. Sprinkle with salt and pepper. Let it develop a golden crust for about six to seven minutes without moving it around too much. Transfer cooked chicken to a plate and keep warm.

Build the Sauce:

In your skillet, add a touch more oil if needed. Toss in onion and garlic. Cook slowly over medium—low heat for two to three minutes to bring out sweetness and mellow the sharpness. Stir in paprika and let it bloom for another minute or two. Those spices hugging the pan make your sauce sing.

Finish with Cream and Assemble:

Turn heat to low and slowly pour in the cream, stirring to blend with the paprika and onion mixture. Let the sauce bubble gently so it thickens but does not boil. Return chicken to the skillet and nestle it into the creamy sauce. Lastly, toss in tagliatelle gently to coat every strand. Warm through and toss to combine.

I always look for the brightest paprika at the market because it brings a sunshiny aroma to my kitchen and reminds me of holiday gatherings in my childhood. Sharing this pasta at the table always sparks laughter about who will get the last scoop.

Storage Tips

Leftovers will keep in a sealed container in the refrigerator for up to three days. Reheat gently on the stovetop adding a splash of cream or milk if the sauce thickens too much overnight. I try to store the pasta and sauce together so the noodles soak up all the extra flavor.

Ingredient Substitutions

You can substitute boneless chicken thighs if you want richer flavor or if breast is not available. For a dairy free version use coconut cream in place of regular cream. Smoked paprika adds a whole extra dimension if you want something bolder. Spinach or peas can be stirred in for added color.

Serving Suggestions

Garnish with extra parsley and a sprinkle of fresh cracked pepper. Serve with a crisp salad like arugula with lemon on the side to balance out the creamy sauce. If you have fresh baguette or crusty bread around it is perfect for mopping up the last bit of sauce from your bowl.

Cultural Context

Paprika chicken has roots in Hungarian and Central European kitchens where paprika is treasured. Pairing it with Italian tagliatelle brings a fun cross cultural twist that elevates weeknight pasta dinners to something a little more memorable.

Seasonal Adaptations

Swap in grilled zucchini or cherry tomatoes for a lighter summer version. Stir in mushrooms with the onions in autumn for earthiness. Top with lemon zest and chives in spring for brightness.

Success Stories

Friends who say they never cook end up texting me pictures of their own creamy paprika chicken the following week. This is the kind of pasta that makes you wonder why you ever ordered takeout instead.

Freezer Meal Conversion

If you want to freeze this dish make the chicken and sauce up to the point before adding pasta. Cool then transfer to a container and freeze for up to two months. Defrost overnight then reheat and toss freshly cooked tagliatelle right before serving for best texture.

This dish will become a new comfort food staple that’s easy yet impressive every time you serve it. Enjoy it with good company and a glass of something you love.

Common Recipe Questions

→ What cut of chicken is best for this dish?

Chicken fillet or breast works well, ensuring tenderness and even cooking in the creamy sauce.

→ How do I keep the sauce from curdling?

Gently heat the cream and avoid boiling to maintain a smooth, rich texture for the sauce.

→ Can I substitute another pasta for tagliatelle?

Yes, fettuccine or pappardelle are excellent alternatives, as they hold the sauce similarly well.

→ Which paprika variety creates the best flavor?

Sweet paprika is recommended for its mild, aromatic taste, but smoked paprika can add depth if desired.

→ What should I garnish with for extra freshness?

Chopped fresh parsley enhances both color and flavor, brightening the finished dish beautifully.

→ Is this dish suitable for preparing ahead?

It is best enjoyed fresh, but you can cook the sauce and chicken in advance, then reheat gently with pasta before serving.