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Creamy Paprika Chicken with Tagliatelle is one of those meals that feels like a treat every time you make it. It is rich and aromatic with a perfect balance of tender chicken, silky sauce, and chewy ribbons of tagliatelle. This dish has quickly become a family favorite at my place for nights when we crave something heartwarming but still want it on the table in under an hour.
When I first created this recipe, it was for a rainy day dinner with my sister. Ever since, we both reach for this dish when we want comfort food without fuss but still crave something a little special.
Ingredients
- Chicken fillet: about five hundred grams picking fresh chicken ensures juicy tender results with every bite
- Sweet paprika: about two tablespoons opt for a good quality sweet paprika for that vibrant color and depth
- Thick cream: with around thirty percent fat two hundred milliliters cream delivers that signature silky texture
- Garlic: two cloves always use fresh for aromatic complexity
- Onion: one medium a yellow onion brings sweetness that balances the paprika
- Tagliatelle: about two hundred fifty grams choose sturdy pasta to soak up all the sauce
- Parsley as a garnish: fresh parsley adds brightness and a pop of color
- Salt and pepper: to taste bringing out the flavors in every element
- Olive oil: about two tablespoons extra virgin works best for sautéing and adds richness
Instructions
- Prepare the Ingredients:
- Dice the chicken fillet into even bite sized pieces so they cook through quickly and stay juicy. Peel and finely chop the onion. Smash and mince your garlic cloves this makes sure the garlic flavor infuses every part of the sauce.
- Cook the Pasta:
- Bring a big pot of well salted water to a rolling boil. Drop in your tagliatelle and stir to prevent sticking. Cook until the pasta is just al dente so it holds up once it absorbs the sauce. Drain right away and set aside reserving a bit of pasta water if you like your sauce lighter.
- Fry the Chicken:
- Warm your olive oil in a wide skillet over medium heat. Lay in the chopped chicken spreading it out for even browning. Season generously with salt and pepper. Fry for five to seven minutes stirring occasionally until all sides are golden and cooked through. Transfer to a plate so it rests while you build the sauce.
- Sauté the Aromatics:
- In the same pan add the chopped onion and let it soften on medium low for about three minutes. Add in the chopped garlic and cook another minute stirring to keep things from burning. Now sprinkle in all your paprika letting it toast for a minute or two this step blooms the flavors.
- Make the Creamy Sauce:
- Lower the heat then pour in the cream and a splash of reserved pasta water if needed. Mix everything well scraping up any browned bits. Let it simmer for about five minutes to thicken slightly and build that creamy texture.
- Finish the Dish:
- Return the cooked chicken to the pan making sure every piece gets coated in sauce. Add in your cooked tagliatelle and toss until the pasta is fully slicked with creamy paprika goodness. Taste test for seasoning adding more salt or pepper as you like. Sprinkle with plenty of chopped fresh parsley right before serving.
If I had to pick a favorite part it would be the sweet paprika it makes everything taste richer and more complex. My nephew once asked for seconds and thirds of this dish just because the sauce was so good. Nothing beats that kind of review from a picky eater.
Storage Tips
Leftovers keep well in an airtight container for up to two days in the fridge. Reheat gently with a splash of milk or cream to bring back the sauce’s creamy texture. Do not freeze as cream based sauces tend to separate and lose their smoothness.
Ingredient Substitutions
You can swap chicken fillet with boneless thighs for extra richness. If fresh parsley is not available just use a sprinkle of dried herbs instead. To make it lactose free try using a plant based cream with similar fat content.
Serving Suggestions
Pair this dish with a green salad tossed in lemon vinaigrette. A glass of crisp white wine always works beautifully with the creamy sauce. For something extra special top with toasted pine nuts for crunch.
Cultural and Seasonal Notes
Creamy paprika chicken is inspired by Central and Eastern European flavors think classic chicken paprikash but simplified for modern home kitchens. In spring or summer add steamed asparagus or fresh peas. In fall roasted mushrooms blend perfectly with the sauce.
Seasonal Adaptations
Add baby spinach at the end for a spring twist. Use smoked paprika for winter warmth. Swap tagliatelle for short pasta like penne when serving a crowd.
Success Stories
A friend made this as her anniversary dinner and her husband declared it better than any restaurant meal they’d had that year. I have also whipped up this dish for potlucks and always come home with an empty bowl and lots of recipe requests.
Freezer Meal Conversion
Although the sauce is best fresh you can prep the chicken and even cook the pasta ahead of time. Freeze the chicken mixture on its own then thaw and make the sauce fresh right before serving.
This dish brings a cozy restaurant feeling to your home kitchen and never fails to impress at the table. Enjoy every bite and share with someone you love!
Common Recipe Questions
- → What type of chicken works best?
Chicken fillet or breast is recommended for its tenderness and quick cooking time. Fresh, high-quality chicken enhances flavor.
- → Can I substitute tagliatelle with another pasta?
Yes, fettuccine or pappardelle are great alternatives. Choose pasta with a broad surface to soak up the creamy sauce.
- → How do I achieve a creamy sauce?
Use 30% cream and avoid boiling vigorously. Stir gently over low heat until the sauce thickens smoothly.
- → Is it necessary to use sweet paprika?
Sweet paprika gives the dish its signature color and gentle spice. Smoked paprika can add a deeper flavor if preferred.
- → Can I make it ahead of time?
The dish is best fresh, but you can prepare the chicken and sauce in advance. Reheat gently and toss with freshly cooked pasta.