Creamy Tomato Paprika Chicken Spaghetti

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dry spaghetti and cook according to the package instructions until al dente. Reserve a little pasta water if desired, then drain the spaghetti.

2. 2

   While the pasta cooks, cut the chicken breast into bite-sized pieces or thin strips.

3. 3

   Heat the oil in a large pan over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.

4. 4

   Season the chicken with salt, black pepper, and paprika. Stir well so the spices coat the chicken evenly.

5. 5

   Add the tomato paste to the pan and cook for 1–2 minutes, stirring constantly, to deepen its flavor.

6. 6

   Pour in the tomato sauce and stir to combine. Reduce the heat to medium and simmer for 3–5 minutes.

7. 7

   Add the milk and stir until the sauce becomes creamy and smooth. Let it simmer gently for another 2–3 minutes, without boiling rapidly.

8. 8

   Add the drained spaghetti to the pan and toss well until the pasta is fully coated in the creamy tomato paprika sauce.

9. 9

   Taste and adjust seasoning if needed. Serve hot.