Creamy Paprika Pasta

If you’re craving a rich and flavorful pasta dish that comes together in just 30 minutes, this Creamy Paprika Pasta is the perfect choice! Made with tender pasta shells coated in a smooth, garlicky paprika cream sauce, this recipe combines the comforting creaminess of Italian pasta with the warm, smoky depth of paprika. It’s an easy one-pan dinner that feels indulgent yet simple enough for weeknights. The combination of smoked paprika, Parmesan, and fresh herbs creates a restaurant-quality flavor right in your kitchen. Whether you’re cooking for family or guests, this creamy paprika pasta recipe is guaranteed to impress — comforting, colorful, and irresistibly delicious!
A hearty, flavor-packed pasta dish featuring tender pasta shells tossed in a silky paprika cream sauce with garlic, herbs, and a touch of spice. Perfect for cozy weeknight dinners, this dish combines creamy richness with the warm, smoky aroma of paprika for a truly comforting Italian-inspired meal.

Creamy Paprika Pasta

Recipe by ITALIAN FOOD RECIPECourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Total time

30

minutes

A hearty, flavor-packed pasta dish featuring tender pasta shells tossed in a silky paprika cream sauce with garlic, herbs, and a touch of spice. Perfect for cozy weeknight dinners, this dish combines creamy richness with the warm, smoky aroma of paprika for a truly comforting Italian-inspired meal.

Ingredients

• For the Pasta

• 12 oz (340g) pasta shells (or any short pasta)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, finely diced

• 1 cup heavy cream

• 1/2 cup chicken or vegetable broth

• 1 1/2 tsp smoked paprika (adjust to taste)

• 1/2 tsp sweet paprika

• 1/2 tsp chili flakes (optional, for heat)

• 1/2 cup Parmesan cheese, grated

• 2 tbsp cream cheese (optional, for extra creaminess)

• Salt and pepper to taste

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

• Cook the Pasta:
  Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
• Sauté the Aromatics:
  In a large skillet, heat olive oil over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and bell pepper, cooking until fragrant.
• Add Paprika & Liquids:
  Stir in smoked paprika, sweet paprika, and chili flakes. Pour in heavy cream and broth, stirring until smooth and slightly thickened.
• Add Cheese & Combine:
  Lower the heat and stir in Parmesan and cream cheese until melted and creamy. Season with salt and pepper.
• Toss Pasta:
  Add the cooked pasta to the sauce and mix well. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
• Serve:
  Garnish with chopped parsley and a sprinkle of Parmesan before serving warm.

TIPS

• For a smoky depth, use Hungarian smoked paprika.
• Reserve pasta water — it helps make the sauce silky and cling to the pasta.
• Use a mix of sweet and hot paprika for balanced flavor.
• Add cooked chicken or sausage for a protein boost.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over low heat with a splash of cream or broth to loosen the sauce.
• Freeze: Not recommended, as cream sauces can separate after thawing.

FAQs

Q: Can I make this pasta vegetarian?
Yes! Just use vegetable broth instead of chicken broth.

Q: Can I make it spicy?
Absolutely. Add chili flakes or a pinch of cayenne pepper for heat.

Q: What’s the best pasta shape for this recipe?
Short pasta like shells, penne, or rigatoni works best — they hold the creamy sauce beautifully.