paprika chicken pasta

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THIS RECIPE IS SPONSORED BY DELALLO

Guess what? Pasta and chicken are getting spicy, creamy, and ultra-cozy for fall! That’s what.

There are zero fancy things going on here. We’ve got pasta (farfalle, because bowties are just adorable, aren’t they?) tossed in a luscious and creamy sauce that is kicked up a notch with paprika – spicy or not! you choose. The chicken is baked under a nice coat of dry spices and can be served tossed in with the pasta, or just sliced and laid nice and pretty on top.

And… that’s all. Add some roasted broccoli or green salad or whatever you like as a side (would crusty bread be too much?), and this is silky-smooth paprika chicken pasta is suddenly looking like a hot new fall accessory.

LET’S MAKE PAPRIKA CHICKEN PASTA, READY GO.

Okay, first up. Bake your chicken. I used the internet’s favorite brine / brush / bake method.

But basically it’s like this: