eCook Meal
Creamy Chicken Paprika Pasta
with mushrooms, fresh cream & grated Italian-style hard cheese
Chicken is cooked until golden and tender and laid on top of farfalle pasta, then mixed with a paprika-infused cream sauce with mushrooms & white wine for even more richness. Sprinkles of grated Italian-style cheese take it over the top, making it a dish that you’ll crave again and again.
Serving guide
Choose your portion size.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED Chicken
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE Chicken IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 4-5 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 20g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the Paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy Paprika pasta and sprinkle over the remaining cheese. Top with the Chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED Chicken
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE Chicken IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 40g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the Paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy Paprika pasta and sprinkle over the remaining cheese. Top with the Chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED Chicken
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE Chicken IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 60g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the Paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy Paprika pasta and sprinkle over the remaining cheese. Top with the Chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED Chicken
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE Chicken IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 6-7 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 80g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the Paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy Paprika pasta and sprinkle over the remaining cheese. Top with the Chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R252.52
for 4 servings · R63.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Ground Paprika needs 40 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Farfalle Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Chicken Paprika Pasta?
The preparation time for Creamy Chicken Paprika Pasta with mushrooms, fresh cream & grated Italian-style hard cheese is between 25 and 30 minutes.
What is the total time required to make Creamy Chicken Paprika Pasta with mushrooms, fresh cream & grated Italian-style hard cheese?
The total time required to make Creamy Chicken Paprika Pasta with mushrooms, fresh cream & grated Italian-style hard cheese is between 30 and 35 minutes.
How many servings does Creamy Chicken Paprika Pasta provide?
4 servings
What are the main ingredients in Creamy Chicken Paprika Pasta?
Button Mushrooms, Cake Flour, Chicken, Chicken Breast, Cream, Farfalle Pasta, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Paprika, Parsley, Tomato Paste, White Wine
What is the nutritional information of Creamy Chicken Paprika Pasta?
Calories: 1217, Carbs: 117 grams, Fat: grams, Protein: 67.6 grams, Sugar: 11.2 grams, Salt: 269 grams
How do I prepare Creamy Chicken Paprika Pasta?
WHILE THE CHICKEN IS COOKING…: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside. SEARED CHICKEN: While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm. PLATE IT UP: Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef! CREAMY PAPRI SAUCE: Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 40g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. WHEN IT ALL COMES TOGETHER: Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
What should be prepared from my kitchen to make Creamy Chicken Paprika Pasta?
Button Mushrooms, Cake Flour, Chicken, Chicken Breast, Cream, Farfalle Pasta, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Paprika, Parsley, Tomato Paste, White Wine
How many calories does Creamy Chicken Paprika Pasta have?
1217 calories
How much fat content does Creamy Chicken Paprika Pasta have?
grams