This chicken paprikash is a real comfort food meal. Strips of chicken in a creamy paprika sauce served with homemade tagliatelle. It's a great spicy pasta dish especially if you love creamy sauces!
A couple of years ago I made chicken paprikash for the first time. I was a total convert. What's not to love about chicken and peppers in a creamy paprika-rich sauce?
It's easy to make, comforting and delicious. I knew straightaway that I wanted to make it again.
If you're looking for a comfort food pasta recipe that's perfect for midweek then this is it! Or if you want a more challenging weekend project then this is it too!
The reason this is a great dish for an easy dinner or a more special dinner is that I've made my own pasta too! And it's definitely the best pasta I've ever made.
Don't worry though, this dish will be just as tasty with shop bought pasta but if you do want a challenge then I've also included the instructions for how to make it yourself.
What ingredients do you need for chicken paprikash?
For the chicken paprikash you'll need:
- Chicken breasts
- Spices - paprika and cayenne pepper
- Vegetables - yellow and red peppers and onion
- Garlic clove - I prefer fresh garlic but you can use garlic powder or pureed garlic.
- Chicken stock - homemade, bought or just mixed up from a stock cube.
- Cream - I usually use double cream
- Cornflour - this is for thickening the sauce.
- Seasoning - a little salt and black pepper
What ingredients do you need for homemade pasta?
You only need 3 ingredients for homemade pasta:
- '00' white flour - Use strong white bread flour if you can't get this.
- Eggs - I use large eggs
Do you have to use a pasta machine?
Of course not! In the past I've made pasta using just a rolling pin and rolled it out myself as flat as I could. Although that works it is hard to get anywhere near the thinness you can get by using a pasta machine. Don't let that stop you though, it's still a satisfying challenge to make it completely by hand.
Why get a pasta machine?
As I said, a pasta machine really helps you to get thin pasta dough. The pasta machine I use also has different attachements so after rolling it I can cut it in different ways. It means I can make spaghetti, fettucine, tagliatelle etc.
I find pasta very easy to make using a pasta machine and it's almost therapeutic passing it repeatedly through the rollers.
It really is something that's fun and great for experimenting with. I would say it's the kind of gadget that is worth getting if you think you'll use it a lot. Of course, it does take up extra kitchen space, and you can easily live without it.
Can you adapt this recipe?
Yes of course. You can use bought pasta in any shape you want, or spaetzle or gnocchi type dumplings too.
You can also tweak the ingredients in the paprikash. Why not make it hotter by adding a chilli pepper?
You can also adapt the vegetables too. Why not add some courgette or a little sweetcorn?
Storing, Freezing and Reheating
After you've made this you can store it in the fridge in an airtight container for a couple of days.
I usually reheat it in the microwave until it's piping hot. You can also reheat it in the oven.
It is safe to freeze it for a couple of months but the cream can separate so it really is one of those meals that is best eaten up when freshly made
What kind of flour to use for homemade pasta?
If you can get your hands on some proper Italian tipo '00' flour then do use it. If not, just use strong white flour. Strong flour has more gluten in than plain flour and that will help the pasta dough to hold together.
More pasta recipes
I love cooking with pasta and if you want homemade pasta when why not check out one of these recipes:
- Chorizo tagliatelle with garlic and sundried tomatoes
- Basil, mozzarella and sundried tomato ravioli with sunflower seed pesto
- Chocolate ravioli with cherry sauce
Or if you just want an easy pasta recipe for dinner then try one of these:
Chicken Paprikash with Homemade Tagliatelle
Ingredients for the Pasta
- 300 g '00' white flour
- 3 eggs
- Pinch salt
Ingredients for the Chicken Paprikash
- 2 chicken breasts sliced into strips
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 yellow pepper sliced
- 1 red pepper sliced
- 1 onion sliced
- 1 garlic clove crushed
- 200 ml chicken stock
- 100 ml cream
- 1 tsp cornflour
- Pinch black pepper
- Pinch salt
How to Make the Pasta
- Sift the flour and salt into a mixing bowl of a food mixer. Break in the eggs.
- Use a low setting to form a smooth dough. I added a drop of water too as some of the flour was not incorporating. If the dough is too soft you may need to add a little more flour.
- Alternatively, make the dough by hand. Break the eggs into the flour and knead until you get a smooth dough.
- Wrap the dough in cling film and put in the fridge to rest for 30 minutes.
- Follow the instructions for your pasta machine. Or, roll the dough as thinly as you can and then slice into strips.
- Coat in flour to stop the pasta all sticking together. Ideally hang it up somewhere but I lay mine on baking trays on top of a thick sprinkling of flour.
How to Make the Chicken Paprikash
- Put some oil in a frying pan or wok and cook the onion until it softens.
- Then add the chicken and stir fry for a few minutes
- Add the peppers, garlic and spices.
- Add the chicken stock and simmer for 10 minutes.
- Add the cream and continue to cook for another 5 minutes.
- Mix a little cornflour with cold water and stir it into the sauce so it thickens slightly.
- Season and then serve the sauce with the pasta.