Description
A rich and creamy chicken dish with a hint of paprika, served over tagliatelle pasta.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 tablespoon paprika
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz tagliatelle pasta
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the tagliatelle according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add chicken and cook until browned, about 5 minutes per side.
- Remove chicken and set aside. In the same pan, sauté onion and garlic until soft.
- Add paprika, stir for 30 seconds to release flavor.
- Pour in heavy cream, stir well, and simmer for 3 minutes.
- Slice cooked chicken and return to the pan. Cook for another 2 minutes.
- Serve the creamy chicken over the tagliatelle.
Notes
- You can substitute heavy cream with coconut milk for a lighter version.
- Add more paprika for extra smokiness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg
Keywords: creamy chicken, paprika pasta, tagliatelle recipe