Creamy Paprika Chicken Tagliatelle (Printer-Friendly)
Juicy chicken, rich paprika cream sauce, and tagliatelle unite for a flavorful, satisfying culinary delight.
# What You’ll Need:
→ Poultry
01 -
1.1 lbs boneless skinless chicken breast, cut into bite-size pieces
→ Dairy
02 -
3/4 cup heavy cream (30% fat)
→ Pantry Items
03 -
2 tablespoons sweet paprika
04 -
2 tablespoons olive oil
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Vegetables
07 -
1 medium yellow onion, finely chopped
08 -
2 garlic cloves, finely minced
09 -
Fresh parsley, chopped, for garnish
→ Pasta
10 -
8.8 oz tagliatelle pasta
# Steps to Follow:
01 -
Slice chicken breast into bite-sized pieces. Finely chop the onion and mince the garlic. Chop parsley for garnish and set ingredients aside.
02 -
In a large pot, bring salted water to a boil. Add tagliatelle pasta and cook according to package instructions until al dente. Drain pasta and set aside.
03 -
Heat olive oil in a large frying pan over medium heat. Add chicken pieces, season with salt and black pepper, and cook for 5 to 7 minutes until golden and cooked through. Remove chicken and transfer to a plate.
04 -
In the same pan, add chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion becomes translucent. Stir in sweet paprika and cook for 1 to 2 minutes, intensifying the flavor.
05 -
Return cooked chicken to the pan. Pour in heavy cream and stir well. Simmer on low heat for 3 to 4 minutes until the sauce thickens and the chicken is coated.
06 -
Add the drained tagliatelle to the pan and toss with the creamy paprika chicken sauce until evenly coated. Adjust seasoning with additional salt and pepper if needed. Plate and garnish with chopped parsley.
# Helpful Hints:
01 -
Use freshly ground black pepper and high-quality paprika for the most vibrant flavor. Add a small ladle of reserved pasta water to the sauce if extra creaminess is desired.