Pasta Alfredo Chicken Paprikash
Elevate your weeknight dinners with this indulgent Pasta Alfredo Chicken Paprikash recipe, blending the creamy richness of classic Alfredo with the bold, smoky flavors of Hungarian-inspired paprika chicken. Tender, perfectly seasoned chicken breasts are pan-seared to golden perfection and paired with a velvety sauce made from heavy cream, Parmesan cheese, and a hint of sweet and smoked paprika. Tossed with al dente fettuccine, this dish strikes a perfect balance between comfort food and culinary sophistication. With just 50 minutes from prep to plate, this recipe is ideal for busy evenings and special occasions alike. Garnish with fresh parsley for a pop of color and freshness, and enjoy this creamy, paprika-infused masterpiece that's sure to impress both family and guests.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1.5 cups heavy cream
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 12 ounces fettuccine pasta
- 0.5 cup chicken broth
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with 1 tablespoon of sweet paprika, the smoked paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and remaining sweet paprika, cooking for 1 minute until aromatic.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Simmer for 2-3 minutes to reduce slightly.
Lower the heat and add the butter and heavy cream to the skillet. Stir until the butter is melted and the mixture is smooth.
Gradually whisk in the grated Parmesan cheese until the sauce is creamy and thickened. Adjust seasoning with salt and black pepper to taste.
Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of the pasta water, then drain the rest.
Slice the cooked chicken into strips and set aside.
Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, stir in a bit of the reserved pasta water until desired consistency is achieved.
Plate the pasta and top with the sliced chicken. Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
