Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce

5 from 1 vote

Servings: 8 people

Author: Kelly the Kitchen Kop

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

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.

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.