Paprika Chicken Pasta
Paprika Chicken Pasta (Bake) is the kind of cozy, flavorful dinner that brings everyone straight to the table. Tender pasta is tossed in a rich, creamy Alfredo sauce, then layered with smoky, paprika-seasoned chicken for a comforting twist on a classic favorite. Baked until bubbly and golden around the edges, it’s a simple, family-friendly dish that feels both familiar and a little extra special—perfect for busy weeknights or feeding a crowd.
I love a good cheesy pasta dish! And you need to make paprika chicken pasta because it hits that perfect sweet spot between comforting and flavorful! Paprika brings a warm, smoky depth to otherwise simple chicken, and when it’s tossed with tender pasta and a creamy sauce, the whole dish becomes an easy, crowd-pleasing meal. It’s a fun way to break out of the ordinary without adding any extra fuss—simple ingredients, big flavor, and a cozy bowl of pasta that feels special without trying too hard.
One reader said: Very tasty! I made 1/2 of this recipe in an 8×8 ovenproof dish and added some sliced red bell pepper to it. Very nice flavors and I will definitely make it again!
Paprika Chicken Pasta
Chicken Alfredo Bake is a combination of comfort (hello, Alfredo Pasta), and delicious paprika flavors, with your favorite pasta! We used ziti pasta for this recipe, but you can swap out the pasta for what you have in your pantry. I am a very strong believer in good quality pasta and my favorite brand is Delallo!
Read more: Paprika Chicken Pasta
Why I love this recipe
- It’s simple to put together and pop in the oven.
- This dish makes a great weeknight meal for company with a side salad and hot crunchy bread.
- Depending on the level of heat, you can use a variety of paprika flavors (smoked, spicy, or regular).
- Makes a great potluck dish.
Ingredients to make Creamy Paprika Pasta Recipe
- Ziti pasta, I use DeLallo brand (or use your favorite pasta)
- Cooked chicken breasts
- Olive oil + garlic
- Flour
- Chicken broth
- Milk (I use low-fat)
- Parmesan cheese
- Salt + pepper
- Smoked paprika
- Green onions or fresh basil
How do you make Paprika Chicken Alfredo Bake
- Preheat oven to 375 degrees F.
- Cook the pasta al dente, according to package directions.
- Drain and place back into the the pot.
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic, stirring frequently, until golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and smoked paprika. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens for another 3 minutes. Add 1 cup Parmesan cheese; mix well.
- Pour the sauce over the pasta and toss; add the chicken and mix well. Spread the pasta mixture in a prepared (greased) baking pan, and top with 1/2 cup more Parmesan cheese.
- Bake for 20-25 minutes, until the cheese is melted and just barely starts to turn golden.
- Garnish with green onions or chopped fresh basil; serve.
Sandy’s Tips and Substitutions:
- Cook the pasta al dente, which means usually about 1 minute less than the package directions recommend. You do not want mushy pasta for this recipe!
- Gluten-free: You can use chickpea pasta for more protein, or gluten free pasta if you prefer.
- Chicken: Buy a rotisserie bird, or bake chicken breasts.
- Swap out the pasta (ziti) for your favorite type of pasta.
- Optional to leave out the paprika. Make sure and season to taste with salt and pepper & any other favorite flavors & seasonings.
- Cooking options: You can make it on stove top, or bake it (way more cheesier).
Storage
Here’s the best way to store Paprika Chicken Pasta so it stays fresh, creamy, and safe to enjoy later:
In the Refrigerator
- Transfer leftovers to an airtight container or cover your 9×13 dish tightly with foil or a lid.
- Store for 3–4 days.
- Reheat in the microwave or oven with a splash of milk, cream, or broth to bring back the creaminess.
In the Freezer
- Place cooled pasta in a freezer-safe container or heavy-duty freezer bag.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating.
- Add a little extra liquid when reheating—cream sauces stiffen in the freezer.
Reheating Tips
- Oven: Cover with foil and bake at 350°F for about 20–25 minutes, adding a little milk/cream as needed.
- Microwave: Heat in short intervals, stirring in between to keep the sauce smooth.
Stored properly, it reheats beautifully and makes a great next-day (or next-week) meal!
How do you serve an Paprika Chicken Pasta?
We love this recipe served hot out of the oven, with a Spinach Cobb Salad, and Potato Cheese Bread. It’s a fun recipe for a potluck, but also good enough for company! Don’t forget the Apple Crisp for dessert!
More pasta dishes you may want to try while you are here:
Get the Recipe:
Paprika Chicken Pasta
Ingredients
- 16 ounces ziti pasta, I use DeLallo brand
- 3 cups cooked chicken breasts, thinly sliced or rotisserie (shredded or chopped)
- 1 Tbsp. olive oil
- 4-6 cloves garlic, minced
- 4 Tbsp. flour
- 1 cup chicken broth
- 1 ½ cups low-fat milk, I used 1%
- 1 ½ cups freshly-grated Parmesan cheese, divided
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tsp. smoked paprika
- Green onions or fresh basil, chopped
Equipment
Instructions
- Preheat oven to 375 degrees F.
- Cook the pasta al dente, according to package directions. Drain and place back into the the pot.
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic, stirring frequently, until golden, 1 to 2 minutes.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and smoked paprika. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens for another 3 minutes. Add 1 cup Parmesan cheese; mix well.
- Pour the sauce over the pasta and toss; add the chicken and mix well. Spread the pasta mixture in a prepared (greased) baking pan, and top with ½ cup more Parmesan cheese.
- Bake for 20-25 minutes, until the cheese is melted and just barely starts to turn golden. Garnish with green onions or chopped fresh basil; serve.
Notes
Sandy’s Tips:
- Cook the pasta al dente, which means usually about 1 minute less than the package directions recommend. You do not want mushy pasta for this recipe!
- Gluten-free: You can use chickpea pasta for more protein, or gluten free pasta if you prefer.
- Chicken: Buy a rotisserie bird, or bake chicken breasts.
- Swap out the pasta (ziti) for your favorite type of pasta.
- Optional to leave out the paprika. Make sure and season to taste with salt and pepper & any other favorite flavors & seasonings.
- Store for 3–4 days. Transfer leftovers to an airtight container or cover your 9×13 dish tightly with foil or a lid.
- Reheat in the microwave or oven with a splash of milk, cream, or broth to bring back the creaminess.
- Cooking options: You can make it on stove top, or bake it (way more cheesier).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Very tasty! I made 1/2 of this recipe in an 8×8 ovenproof dish and added some sliced red bell pepper to it. Very nice flavors and I will definitely make it again!