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Delicious Smoky Paprika Chicken Rotini Skillet recipe photo

Smoky Paprika Chicken Rotini Skillet

This Smoky Paprika Chicken Rotini Skillet is a flavorful, hearty one-pan meal perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.5 teaspoon black pepper
  • 14.5 ounces diced tomatoes with juices
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 0.5 cup grated Parmesan cheese
  • fresh parsley chopped for garnish

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Grater

Method
 

Prep Your Ingredients
  1. 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.
Brown the Chicken
  1. 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.
Sauté the Aromatics
  1. 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.
Spice It Up
  1. 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.
Add Liquids and Pasta
  1. 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.
Simmer to Perfection
  1. 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.
Add Peas and Cheese
  1. 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.
Garnish and Serve
  1. 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.