Paprika Chicken Pasta

There's nothing like looking forward to a delicious meal at the end of a long day. What's better than a creamy pasta topped with spicy chicken that feeds your soul and makes your tummy happy? Nothing. Nothing is better than that. This pasta is the perfect way to enjoy something that tastes and looks amazing with very few and simple ingredients. It is 100% gluten and dairy-free but you are always more than welcome to modify it to your personal preference or accommodate any allergies you have.

 

INGREDIENT NOTES

  • Gluten-free pasta: For this recipe I used 3 different kinds of gluten-free pasta. It happens to all of us at one point or another, we wound up with a little bit of pasta left in each box but not enough to make the one box on its own. So instead I combined the 3 different pastas to create this beautiful dish but you can use whatever kind you'd like.
  • Peppers: I thinly sliced two peppers and sautéed them with garlic. I added some spices in the pan with peppers that will contribute to the overall taste of the sauce. It gives the dish an extra kick.
  • Cheese: I added some grated dairy-free parmesan to the sauce and topped off the finished product with some more cheese. I also enjoy using parmigiano reggiano as well because it is naturally lactose-free! 
  • Cream: This recipe requires cream because there are very few ingredients. The "sauce" itself is made up of the combination of cream and cheese, so these two ingredients are key in making this dish. I used Silk's dairy-free whipping cream to make this dish absolute perfection!

PAPRIKA CHICKEN PASTA

This delicious paprika chicken pasta is the perfect creamy dish with a little kick. If you're looking to switch up your regular pasta with tomato sauce, this is definitely the dish to try! 

 Prep Time: 10 min     Cook Time: 25 min     Total Time: 35 min

  

CHICKEN INGREDIENTS

2 chicken breasts
1-2 tbsp paprika
1 tbsp garlic powder
1 tbsp cayenne powder
2 tbsp olive oil
1 tsp salt

PASTA INGREDIENTS

1/2 box of gluten-free pasta of your choice
2 bell peppers, thinly sliced (1 red and 1 yellow)
3 cloves of garlic, chopped
1/2 cup dairy-free parmesan
1 tbsp olive oil
2 tbsp paprika
1 tbsp cayenne pepper
1 tbsp dried parsley
1 tsp salt

INSTRUCTIONS

  1. Place a medium pot of water on the stove to boil.
  2. Wash your chicken breast and remove any fat with a knife. Grab some plastic wrap, place it on top of the chicken and use a meat hammer to tenderize the chicken. After the chicken has been tenderized, season with your spices, drizzle the olive oil and thoroughly rub it in to the chicken. Set aside for now.
  3. Wash and thinly slice the bell peppers making vertical cuts. Then chop the garlic and set aside.
  4. Place two pans on the stove, one medium and one large, and add 1-2 tbsp of olive oil to each. The large pan will be for the peppers and garlic because that is where the sauce will be made and the medium pan will be to cook and grill the chicken. Grill the chicken for 5-6 minutes per side or until desired crispiness. Remove from the pan when finished.
  5. Add the peppers and garlic to the large heated pan and sauteé until softened. Add in the spices listed under 'pasta ingredients' and mix it all together.
  6. At this point, your water should be boiling and ready to add in the pasta. Don't forget to add some salt to the boiled water as well.
  7. Once the peppers are softened, add in the dairy-free whipping cream and the dairy-free cheese. Turn the heat down lower and let it simmer and become thicker.
  8. Strain the cooked pasta, add it to the peppers and sauce mixture and combine it all together. Don't be shy with the cheese, add as much as you'd like. You are also welcome to play around with the amount of cream you'd like to add. 
  9. Horizontally slice the chicken breast and add it to the pan. Lastly, top it off with some more grated dairy-free parmesan and enjoy that creamy deliciousness!

 

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