Pasta with Chicken, Paprika and Cream

Pasta with Chicken, Paprika and Cream

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The ideal weeknight treat, this paprika spaghetti dish will have your family licking their lips for more!

  • Recipe serves4
  • Preparation time4 minutes
  • Cooking time25 minutes


  • 30 ml Oil
  • 1 Onion, chopped
  • 10 ml Robertsons Paprika
  • 800 g Chicken breasts, thinly sliced
  • 1 Tin tomato and onion mix
  • 125 ml Cream
  • 500 g Spaghetti
  • 125 ml White wine
  • 1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • Robertsons Salt and Black Pepper to taste


  • Cook pasta in boiling salted water until cooked and drain.
  • Sauté onion and paprika until onion is soft.
  • Add the chicken and fry until done.
  • Add tomato and onion mix and simmer over medium heat.
  • Add wine, cream and the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce and simmer until the sauce begins to thicken.
  • Toss through pasta and serve seasoned with salt and pepper.