Paprika Chicken Pasta

Paprika Chicken Pasta is a spicy, creamy and ultra-cozy pasta and chicken recipe that is perfect for fall and cooler weather. To view the full post on Paprika Chicken Pasta, click here! Paprika Chicken Pasta

INGREDIENTS

• Paprika Chicken:
• 1 pound chicken breasts
• 1 tablespoon olive oil
• a pinch of paprika, garlic powder, onion powder, salt
• Creamy Paprika Pasta:
• 8 ounces DeLallo Farfalle
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1/4 cup dry white wine
• 1 1/2 cup chicken broth
• 2 teaspoons paprika
• 1/4 – 1/2 cup heavy cream
• 1 teaspoon kosher salt
• squeeze of lemon juice

DIRECTIONS

1. Prep: Preheat the oven to 450 degrees.
2. Brine the chicken: Fill a medium bowl with lukewarm water. Sprinkle some salt in. Soak the chicken breasts in the salted water for 15 minutes. (This purpose of this is for better flavor – if you are short on time, you can skip this.)
3. Bake the chicken: Pat the chicken dry. Transfer to a baking dish. Drizzle with olive oil. Sprinkle thoroughly with paprika, garlic powder, and salt. Bake for 15 minutes or until cooked through. Let the chicken rest before slicing.
4. Pasta: Cook to package directions. Toss with oil and set aside.
5. Sauce: Melt the butter in a skillet over medium heat. Add the garlic; saute for about 2 minutes. Add the flour; cook for about 2 minutes. Add the wine; stir and let it sizzle out. Add the broth, a little at a time, stirring between each addition. Add the paprika and the cream. Stir until bubbly and creamy enough to coat the back of a spoon. Season to taste with salt and lemon juice.
6. Assembly: Toss the pasta with the creamy sauce. Arrange a sliced chicken breast on top. Sprinkle with parsley or red pepper flakes.