Want something full of flavour, is filling and takes 30 minutes? My paprika chicken tagliatelle recipe hits the spot. This is one of those dishes that you never want to end and could have for dinner every day. It’s hearty, but an easy chicken recipe that the whole family will love!
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You can hardly go wrong with chicken, especially if you get the seasoning right. I love discovering new dishes and experimenting with ingredients, so I altered the Slimming World Paprika Chicken with Tagliatelle Recipe and created my own version. The paprika chicken is the flavour bomb star of the dish.
Paprika chicken pasta UK recipe
So, what will you need to make paprika chicken tagliatelle recipe? Of course, an oven is essential, and it is always recommended that you pre-heat it before you start assembling the ingredients.
- 4-6 boneless and skinless chicken thighs
- 2-3 garlic cloves, crushed
- Lemon, zested
- Tbsp smoked paprika
- Tbsp oregano (dried or fresh)
- Onion, sliced
- 2 peppers, deseeded and sliced
- Vegetable or chicken stockpot
- 250g plain quark
- 400g dried tagliatelle
- Pre-heat your oven to as high as it goes.
- Mix the garlic, lemon zest, oregano and paprika together in a bowl. Add the chicken and coat well.
- Put the onion and pepper at the bottom of the oven dish, and crumble the stockpot over the top.
- Arrange the chicken on top of the vegetables, side by side.
- Put in the oven for 25-minutes.
- When the chicken has 10 minutes to go, cook the tagliatelle.
- Remove the dish from the oven, and take the chicken out of the oven dish, leaving the vegetables.
- Add the tagliatelle and quark, and mix together.
- Plate the pasta, and top with 1-2 chicken thighs.
- Eat and enjoy.
What to serve with it?
The paprika chicken tagliatelle can be eaten on its own. You can also serve with sautéed spinach (or even add this to the pasta mixture), a side salad or homemade soda bread.
It is also great with a glass of white wine, or my personal favourite a cold glass of rosé.
There are 3 different types of paprika
There’s a big difference between sweet, smoked, and hot paprika. Every time I found a recipe that called for smoked or hot paprika, I shrugged and sprinkled in the regular stuff instead. I thought the different varieties didn’t really make a difference, so there wasn’t a need for me to keep three different versions of the same spice on hand. Turns out, I was wrong.
Sweet paprika is typically just labelled as paprika, this spice adds vibrant colour to any dish. It can be sprinkled as a garnish over potato salad, or used as a flavouring for meat.
Hot paprika is the Hungarian variety of paprika and is generally accepted as superior to the rest. This version adds a peppery, spicy kick to any dish. Smoked paprika is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavour.
Slimming World friendly
I follow Slimming World*, and the paprika chicken tagliatelle is ideal for a healthy eating lifestyle. The recipe is Syn free and includes some speed foods. Check out my Slimming World journey.
** The paprika chicken tagliatelle recipe is in no way connected, affiliated or endorsed by Slimming World. Every effort has been made to give you the correct Syns and information, but I would encourage you to double-check these for yourself.