Paprika Chicken Pasta
A cozy, flavorful pasta dish made with tender, paprika-seasoned chicken tossed in a creamy Alfredo-style sauce and baked with pasta until bubbly and golden. The smoky warmth of the paprika adds depth to the creamy sauce, creating a comforting, family-friendly dinner that comes together easily and feels extra satisfying straight from the oven.
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).
Nutrition Facts
Calories: 427kcal, Carbohydrates: 52g, Protein: 33g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 60mg, Sodium: 618mg, Potassium: 401mg, Fiber: 3g, Sugar: 4g, Vitamin A: 861IU, Vitamin C: 0.5mg, Calcium: 308mg, Iron: 2mg