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Chicken Paprika Fettuccine

Chicken Paprika Fettuccine
Yield:   4-6 servings
Cook Time:   About 20 minutes
Tips:   You may substitute any medium-sized noodles for the fettuccine if desired. Garnish with fresh basil leaves for added color.
Suggestion:   Delicious servev with a salad and a side of bread.
Chicken Paprika Fettuccine is a color-rich and delicious pasta dish featuring the wonderful flavors of basil and paprika. It is made with a combination of thinly sliced tender chicken breast, fettuccine noodles and thinly sliced sautéed onions in a delightful sauce made with a seasoned flour base of
paprika, fresh basil and chicken broth and a generous helping of sour cream for creaminess. Fettuccine noodles and the cooked chicken slices are simply folded into the sauce. That's it! So, if you're looking for something easy to put together that's full of wonderful flavor and color, Chicken Paprika Fettuccine will deliver!

If you already have some medium-sized noodles in your pantry and would like to save yourself a trip to the store, you can substitute those noodles for the fettuccine.

Fresh basil leaves have such an incredible aroma and add fabulous flavor to any dish. They also work nicely as a colorful garnish (as shown in photo). However, you can use dried basil in the sauce preparation as well. This is dish stores very well in the fridge or freezer, and heats up in the microwave quickly



  • 3 tablespoons butter
  • 1 onion (optional - to prepare without onions, see note at bottom of page)
  • 1/4 cup all purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon finely chopped fresh basil OR 1/4 teaspoon basil, crushed
  • 2 cups chicken broth or bouillon
  • 2 tablespoons catsup
  • 2 cups sliced cooked chicken (about 2 boneless, skinless breasts)
  • 1/2 cup sour cream
  • 8 ozs. fettuccine or other medium-sized noodles
  • 1 tablespoon oil


Heat oil in a skillet and cook chicken until there is no more pink left throughout. Slice chicken into roughly 2 x 3/4-inch slices, about 1/8-1/4-inch thick (whichever thickness you prefer).

Slice onion in half, then slice 1/4-inch slices from each half, making half circle slices. In a large skillet, melt butter, then add onion slices and sauté on low-medium heat until tender, stirring frequently (about 3-4 minutes).

In a small mixing bowl, whisk together flour, paprika, salt, pepper and basil. Stir flour mixture into onions until thoroughly blended. Add chicken broth and catsup, and stir until smooth and slightly thickened. Remove from heat, then stir in chicken and sour cream and gently mix until blended. Gently fold noodles into chicken and sauce until fully blended. Serve.

Note: To prepare without onions, simply omit the onions and add 1/2 teaspoon onion powder to flour mixture. Melt butter in skillet and add the flour mixture, stirring until fully blended, then follow remaining recipe directions.

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