Spring Paprika Basil Chicken Pasta
Spring Paprika Basil Chicken Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil leaves
- 2 tablespoons olive oil
For the Pasta and Sauce
- 8 ounces ditalini pasta, or similar small pasta
- 2 cloves minced garlic
- 1/2 cup heavy cream
- 1/2 teaspoon paprika, additional, for sauce
- 1/2 teaspoon dried basil leaves, additional, for sauce
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken breasts dry with paper towels. On a clean surface, season both sides of the chicken generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon dried basil leaves.
⏱️ 3 min
- 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts into the hot pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min
- 4
Remove the cooked chicken from the pan and set it aside on a cutting board to rest. Once slightly cooled, cut the chicken into 1/2-inch cubes.
⏱️ 3 min
- 5
Reduce the heat to medium. Add the 2 cloves of minced garlic to the same skillet with the residual oil and spices. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Pour 1/2 cup of heavy cream into the pan. Stir to combine with the garlic and pan drippings. Add the additional 1/2 teaspoon paprika and 1/2 teaspoon dried basil leaves to the sauce. Bring to a gentle simmer.
⏱️ 2 min
- 7
Add the cubed chicken back into the pan with the simmering sauce. Stir to coat the chicken.
⏱️ 1 min
- 8
Add the cooked ditalini pasta to the pan. Pour in about 1/4 cup of the reserved pasta water, adding more as needed to achieve your desired sauce consistency. Toss everything together until the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min
- 9
Stir in 1/2 cup of freshly grated Parmesan cheese. Continue to toss until the cheese is melted and incorporated into the sauce.
⏱️ 1 min
- 10
Serve immediately in bowls, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spring Paprika Basil Chicken Pasta
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil leaves
- 2 tablespoons olive oil
For the Pasta and Sauce
- 8 ounces ditalini pasta, or similar small pasta
- 2 cloves minced garlic
- 1/2 cup heavy cream
- 1/2 teaspoon paprika, additional, for sauce
- 1/2 teaspoon dried basil leaves, additional, for sauce
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken breasts dry with paper towels. On a clean surface, season both sides of the chicken generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon dried basil leaves.
⏱️ 3 min - 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts into the hot pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min - 4
Remove the cooked chicken from the pan and set it aside on a cutting board to rest. Once slightly cooled, cut the chicken into 1/2-inch cubes.
⏱️ 3 min - 5
Reduce the heat to medium. Add the 2 cloves of minced garlic to the same skillet with the residual oil and spices. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Pour 1/2 cup of heavy cream into the pan. Stir to combine with the garlic and pan drippings. Add the additional 1/2 teaspoon paprika and 1/2 teaspoon dried basil leaves to the sauce. Bring to a gentle simmer.
⏱️ 2 min - 7
Add the cubed chicken back into the pan with the simmering sauce. Stir to coat the chicken.
⏱️ 1 min - 8
Add the cooked ditalini pasta to the pan. Pour in about 1/4 cup of the reserved pasta water, adding more as needed to achieve your desired sauce consistency. Toss everything together until the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min - 9
Stir in 1/2 cup of freshly grated Parmesan cheese. Continue to toss until the cheese is melted and incorporated into the sauce.
⏱️ 1 min - 10
Serve immediately in bowls, garnished with additional grated Parmesan cheese if desired.