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Kelly the Kitchen Kop

Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce (Gluten-free Options)

November 8, 2014 12 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Paprika Chicken Breast with Pasta

You will love this Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce, guaranteed.

I don't know about you, but I love anything with lots of real cream, whether it's cream in my coffee (that's how I redeem my morning coffee), or sour cream on one of our favorite Mexican dishes, and anything else, too!

Do you still think you shouldn't be eating the fat that is in real cream?  Oh myyyyy, I hope you'll read more here about healthy fats and come back to the real stuff!  It's good for you and tastes so good, too.  Not only that, but if you don't have enough fats in your diet, you can't absorb and use all the nutrients in the other healthy foods you're eating.

Print Recipe
5 from 1 vote

Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce

Servings: 8 people
Author: Kelly the Kitchen Kop

Ingredients

Ingredients for the chicken:

  • 4 Tablespoons butter, pastured butter is best or ghee
  • 2 medium onions, chopped
  • 3 cloves fresh garlic, chopped or minced (or 1 teaspoon garlic powder)
  • 4 pounds chicken-- cut into bite-sized pieces (Don't have a local source for pastured poultry? Here's the online source I recommend for healthy meat)
  • 2 Tablespoons paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Ingredients for the pasta and sauce:

  • 2 pounds pasta-- cook according to the package instructions. You could use rice pasta or gluten-free pasta if desired–just use whatever pasta you love. (Another gluten-free option: Leave out the pasta and stir fry more vegetables into the chicken mixture, such as broccoli, peppers, and more onions and eat it like that!)
  • 4 Tablespoons butter or ghee
  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt (more to your taste)
  • 1/2 teaspoon pepper
  • 1 teaspoon or so fresh or dried oregano (or dried Italian seasoning)
  • 1 cup cream-- more or less depending on how creamy you want it — this is called “whipping cream” in the store, be careful not to buy ultra-pasteurized! You'll know not to get it if the use-by date is 2 months out! Read why here.

Ingredients for the top:

  • Shredded Parmesan or other cheese
  • Fresh or dried parsley for garnish

Instructions

  • Chop and prep everything, then start cooking your pasta. 
  • For the chicken mixture, melt butter in a big frying pan, here's my favorite pan that we use a ton!  Saute onions until golden, then add garlic and cook a minute or so until tender and fragrant. Next add the chicken, paprika, sea salt, and pepper.  Stir now and then and cook just until the chicken is no longer pink, don't overcook.  If your pasta isn't done yet, turn the chicken way down so it doesn't get dry. 
  • When the pasta is done, strain into a colander, and use the pan it was in to mix together the rest of the sauce ingredients: butter, sour cream, sea salt, pepper, garlic powder, oregano & cream.  Stir the pasta back into the other ingredients and then stir in the chicken mixture. 
  • Serve with cheese and parsley on top if desired.
  • Everyone loved it and had 2-3 helpings!  I always make extra because it's great as leftovers: simply reheat with a splash of cream and a bit of butter to keep it from getting too dry.

Best served with a small amount of fermented vegetables as this helps with digestion and tastes great, too!  You can find raw fermented veggies at your local health food store or make your own!

  • Find more main dish recipes here.
  • Or my complete recipe index here.


Meal Planning Help!

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Comments

  1. Sparkey says

    March 9, 2025 at 3:29 PM

    5 stars
    I forgot to mention I also used smoked paprika which gives it a wonderful depth of flavor.

    Reply
    • KitchenKop says

      March 11, 2025 at 11:03 AM

      Good idea!

      Reply
  2. Connie says

    June 26, 2018 at 2:18 AM

    Didn’t have cream or sour cream, used one cup of kefir, 3/4 cup of cream cheese and topped up with milk, thickened with buckwheat flour and shredded cheese. Browned chicken thighs well and finished off in oven so I didn’t have to stand over stove. Came out really good, I was happy how tender and flavorful the chicken was. Thanks

    Reply
    • KitchenKop says

      June 26, 2018 at 12:04 PM

      Your version sounds great, good job improvising with what you had!

      Kelly

      Reply
  3. Theresa Harrison Gililland says

    July 5, 2016 at 3:08 PM

    Looks delicious!!

    Reply
  4. Julie says

    November 18, 2014 at 12:42 PM

    Man alive!! This is deeeeeeeeee-licious!!! Made this for the 1st time last night and it was a tremendous hit with *everyone*!!! A keeper for sure!! Thanks, Kelly!!!! 🙂 🙂 🙂

    Reply
    • KitchenKop says

      November 18, 2014 at 2:04 PM

      Thanks for letting me know, Julie!!! 🙂
      xoxo,
      Kel

      Reply
  5. Gail Kellner via Facebook says

    November 9, 2014 at 12:56 PM

    can someone give a new link…I get bad gateway when I click on the recipe link.

    Reply
  6. Pam Mercier via Facebook says

    November 9, 2014 at 10:43 AM

    I’ve been making Chicken Paprikas for years. Old family recipe from Czechoslovakia. Real simple and oh so rich and tasty.

    Reply
  7. Rachel Wachs via Facebook says

    November 9, 2014 at 10:22 AM

    Anne Gage Montalvo- you and dad would love this, I think. And all those yummy flavors would be comforting on a fall day.

    Reply
  8. Amy Salazar Allen via Facebook says

    November 8, 2014 at 9:14 PM

    Maybe when I can have dairy again. Looks yummy.

    Reply
  9. Heather @ My Overflowing Cup says

    November 8, 2014 at 1:34 AM

    This sounds so good! I’m all about the full-fat creams, too. YUM! Thanks so much for the recipe, Kelly. Pinning!

    Reply

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