Smoky Paprika Chicken Rotini Skillet
If you’re craving a comfort meal that bursts with flavor and comes together swiftly in a single pan, this Smoky Paprika Chicken Rotini Skillet is your new go-to dish. It beautifully combines tender chicken thighs, al dente rotini pasta, and a rich, smoky tomato sauce infused with paprika and cumin, all topped with a sprinkle of Parmesan cheese and fresh parsley. This recipe strikes the perfect balance between smoky and savory, making it ideal for weeknight dinners or anytime you want a satisfying, hearty meal without the fuss.
Why I Love This Recipe
There’s something incredibly rewarding about making a one-skillet dish that delivers big on flavor and texture. This Smoky Paprika Chicken Rotini Skillet is a standout because it’s incredibly versatile and forgiving, perfect for busy nights when you want something homemade but quick. The combination of smoky paprika and cumin gives the chicken an irresistible depth, while the diced tomatoes and chicken broth create a luscious sauce that coats every twist of rotini pasta. Plus, frozen peas add a pop of color and sweetness, making it a well-rounded meal. It’s a recipe that feels indulgent yet wholesome, and cleanup is a breeze!
Ingredients at a Glance
- 12 ounces rotini pasta
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Essential Tools for Success
- Large skillet or sauté pan – for even cooking and enough space to combine all ingredients.
- Sharp knife and cutting board – for prepping the chicken and veggies.
- Wooden spoon or silicone spatula – to stir and deglaze the pan without scratching.
- Measuring cups and spoons – to keep the seasoning balanced.
- Grater – for freshly grated Parmesan cheese, which adds a lovely finishing touch.
Smoky Paprika Chicken Rotini Skillet: From Prep to Plate
Step 1: Prep Your Ingredients
Gather all your ingredients. Dice the onion, bell pepper, and garlic. Cut the chicken thighs into bite-sized pieces. Measure out your spices, broth, and cheese. Having everything ready to go will make cooking smooth and enjoyable.
Step 2: Brown the Chicken
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken pieces in a single layer and cook without stirring for about 3-4 minutes to get a nice sear. Then stir and cook for another 2-3 minutes until the chicken is golden but not fully cooked. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
Reduce the heat to medium, add the remaining tablespoon of olive oil to the skillet. Toss in the diced onion and bell pepper, cooking until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Spice It Up
Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the veggies. Stir to coat everything evenly and let the spices toast lightly for a minute—this step really brings out their smoky, warm flavors.
Step 5: Add Liquids and Pasta
Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then add the rotini pasta. Stir well to ensure the pasta is submerged in the liquid.
Step 6: Simmer to Perfection
Return the chicken pieces to the skillet, nestling them into the sauce. Cover and let everything simmer over medium-low heat for about 12-15 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through.
Step 7: Add Peas and Cheese
Stir in the frozen peas and cook for an additional 2-3 minutes to heat through. Remove the skillet from heat, sprinkle the grated Parmesan cheese over the top, and stir gently until melted and creamy.
Step 8: Garnish and Serve
Finish with a generous sprinkle of fresh parsley for a vibrant touch. Serve this Smoky Paprika Chicken Rotini Skillet straight from the pan for a rustic, family-style meal everyone will love.
If You’re Out Of…
- Rotini pasta: Use penne, fusilli, or any short pasta shape you have on hand.
- Chicken thighs: Substitute with chicken breast pieces, turkey breast, or even firm tofu for a vegetarian twist.
- Frozen peas: Swap with frozen green beans or fresh spinach for a different veggie note.
- Parmesan cheese: Use Pecorino Romano or a dairy-free cheese alternative if needed.
- Diced tomatoes: Use fresh chopped tomatoes or tomato puree diluted with water for a smoother sauce.
Slip-Ups to Skip
- Don’t overcrowd the pan when browning chicken; it needs space to sear properly instead of steaming.
- Avoid skipping the spice toasting step; it’s key to unlocking the rich smoky flavor in the dish.
- Make sure to stir the pasta occasionally during simmering to prevent sticking and ensure even cooking.
- Don’t overcook the peas; they should remain bright and slightly crisp to balance the dish.
Storage Pro Tips
This Smoky Paprika Chicken Rotini Skillet stores beautifully in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce and warm gently on the stovetop or microwave. For meal prep, portion into containers without the cheese, adding it fresh after reheating to maintain the best flavor and texture. You can also freeze leftovers for up to 2 months—just thaw overnight in the fridge before reheating.
Ask the Chef
Can I make this recipe gluten-free?
Absolutely! Simply swap the rotini pasta for a gluten-free variety. Just be sure to adjust the cooking time according to the pasta package instructions as gluten-free pasta can cook differently.
What’s the best way to get the smoky flavor if I don’t have smoked paprika?
If smoked paprika isn’t available, you can use regular paprika and add a small pinch of chipotle powder or a dash of liquid smoke to mimic that deep smoky flavor. Just be cautious with the amounts as these can be quite potent.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well in this skillet. Since breast meat cooks faster and can dry out, cut it into slightly larger pieces and keep an eye on cooking time to ensure it stays juicy and tender.
Is it possible to add more vegetables?
Definitely! Feel free to add mushrooms, zucchini, or spinach along with the bell pepper. Just add any additional veggies when sautéing the onions so they have time to soften properly.
One Pan, More Ideas
- For a creamy twist, try the Creamy Pesto Turkey Rotini, which combines tender turkey with a luscious pesto sauce.
- If you want a lighter, veggie-packed option, the Air Fryer Chicken And Broccoli is a quick and flavorful dish that pairs well with grains or pasta.
In Closing
This Smoky Paprika Chicken Rotini Skillet is a celebration of bold flavors and simple cooking. It’s a dish that feels both comforting and exciting, perfect for busy nights or casual entertaining. The smoky spices combined with tender chicken and perfectly cooked pasta make for a meal that satisfies every craving. Plus, the ease of a one-pan recipe means less time in the kitchen and more time enjoying your food. Give it a try, and it might just become a staple in your recipe rotation!
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Smoky Paprika Chicken Rotini Skillet
Ingredients
Equipment
Method
- Gather all your ingredients. Dice the onion, bell pepper, and garlic. Cut the chicken thighs into bite-sized pieces. Measure out your spices, broth, and cheese. Having everything ready to go will make cooking smooth and enjoyable.
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken pieces in a single layer and cook without stirring for about 3-4 minutes to get a nice sear. Then stir and cook for another 2-3 minutes until the chicken is golden but not fully cooked. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium, add the remaining tablespoon of olive oil to the skillet. Toss in the diced onion and bell pepper, cooking until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the veggies. Stir to coat everything evenly and let the spices toast lightly for a minute—this step really brings out their smoky, warm flavors.
- Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then add the rotini pasta. Stir well to ensure the pasta is submerged in the liquid.
- Return the chicken pieces to the skillet, nestling them into the sauce. Cover and let everything simmer over medium-low heat for about 12-15 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through.
- Stir in the frozen peas and cook for an additional 2-3 minutes to heat through. Remove the skillet from heat, sprinkle the grated Parmesan cheese over the top, and stir gently until melted and creamy.
- Finish with a generous sprinkle of fresh parsley for a vibrant touch. Serve this Smoky Paprika Chicken Rotini Skillet straight from the pan for a rustic, family-style meal everyone will love.
Notes
- Don’t overcrowd the pan when browning chicken to ensure proper searing.
- Toast the spices briefly to enhance the smoky flavor.
- Stir the pasta occasionally while simmering to prevent sticking.
- Do not overcook the peas; keep them bright and slightly crisp.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
