Ingredients:
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For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (diced)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (or a mix of sweet and smoked paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
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For the Pasta and Sauce:
- 12 ounces dried pasta (such as penne, rigatoni, or farfalle)
- 2 tablespoons butter
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for a richer sauce)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions:
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Marinate the chicken: In a bowl, combine the olive oil, paprika, garlic powder, thyme, salt, and pepper. Add the diced chicken and toss to coat. Let it marinate for 15 minutes (optional, but adds flavor).
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Reserve about 1/2 cup of the pasta water before draining.
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Cook the chicken: While the pasta cooks, heat a large skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
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Make the sauce: In the same skillet, melt the butter. Add the chopped onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another minute.
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Add the tomatoes and broth: Add the diced tomatoes with their juices and the chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
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Finish the sauce: Stir in the heavy cream (if using) and grated Parmesan cheese. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water to thin it out.
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Combine and serve: Add the cooked chicken back to the pan with the sauce and heat for a minute or two. Toss the drained pasta with the sauce and chicken. Garnish with chopped fresh parsley (optional), and serve immediately.
Tips:
- You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs will have a bit more flavor.
- Feel free to adjust the amount of paprika to your desired level of smokiness.
- If you don’t have heavy cream, you can substitute with milk or leave it out altogether.
- You can add other vegetables to this recipe, such as chopped bell peppers, mushrooms, or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and easy Paprika Chicken Pasta!
