Entree/ Poultry

Chicken with Blistered Tomatoes and Paprika Cream Sauce

A pasta dish to warm your belly on a cool Fall night.

I hope wherever you are living you are enjoying some cooler/colder weather. Even here in Texas we have cooled down considerably since all those 100° days of this past summer. Here in our area it may be cool/cold one week and warmer the next so you just never know what to expect. So as this recipe post it is in the 70’s but next weekend our highs are in the 50’s. Whatever the temperature, I think you will enjoy this dish.

Cooler temperatures have me wanting to make some good pasta dishes and since I have a pantry full of beautifully shaped pastas I will definitely be doing that. Usually, if I ask my husband what he wants on his pasta he says “olive oil” and cheese. BUT, I always convince him of a dish that is a little more interesting that pasta and oil. The pasta I used in this recipe just happened to be another one of my giant pastas I picked up and World Market.

With soups on my mind lately I cannot wait to use some of these pasta; my Sausage and Bean Chowder recipe here on blog under “soups” would. be a great soup to add in a handful of pasta.  I also picked up some tiny little square (1/4″) pastas in Canada and they would be good maybe in my egg drop soup to change it up a bit.

If you have a favorite pasta recipe, please let me know; I’d love to try it.

BLAST FROM THE PAST: Roast Beef Rose Tea Sandwich is a beautiful/tasty little sandwich you can make for your next or for an appetizer for a dinner party.

This is one of my giant pastas I bought at Cost Plus World Market

Chicken pieces get sprinkled with the seasoning.

After browning the chicken, remove from skillet and set aside.

Add in the tomatoes and cook just until they start to blister.


Add in the chicken pieces, the blistered tomatoes and the chopped spinach.

Stir in the cooked pasta.

Chicken with Blistered Tomatoes and Paprika Cream Sauce


  • ½ tsp salt
  • 1/2 tsp. white (or black) pepper
  • tsp onion powder
  • 4 cloves garlic minced
  • 1/2 tsp. paprika
  • ¼ tsp cayenne pepper
  • 1/2 tsp. Italian seasoning
  • 2 lb boneless chicken thighs
  • 1 pint cherry tomatoes
  • 2-3 oz. fresh spinach, roughly chopped
  • 1 Tbsp. olive oil
  • ¼ cup butter divided
  • 2 cups heavy cream
  • 1/2 c. parsley chopped for garnish
  • 1 # your favorite pasta shape


  1. Combine salt, chili powder, onion powder, paprika, oregano, and cayenne pepper. Sprinkle over both sides of chicken pieces to cover.
  2. In large saute pan, melt half of the butter over medium-high heat. Cook the chicken pieces until done, about 8 minutes. Remove chicken to a plate and add the tomatoes and stir until they start to break down then add in the minced garlic and chopped spinach and saute for 1-2 minutes.

  3. Cook your pasta per package directions. Save back a cup of pasta water in case you want it for the sauce.
  4. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Add in your chicken pieces. Serve over hot pasta.

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