Nudel Paprika Auflauf - Weitere leckere Rezepte findest du auf Instagram: kristinas.healthylife

Ingredients

• 250 g Protein Penne Pasta (or any short pasta, cooked al dente)
• 400 g Chicken Breast (skinless, boneless, diced into bite‑size cubes)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Sweet Paprika Powder (edelsüß)
• ½ tsp Hot Paprika Powder (optional, rosenscharf for a mild kick)
• 2 tbsp Olive Oil (for sautéing)
• 1 tbsp Butter (optional, can be omitted)
• 2 Red Bell Pepper (medium, diced)
• 1 Onion (medium, diced)
• 2 Garlic Cloves (minced)
• 2 tbsp Tomato Paste (regular, not concentrated)
• 200 ml Heavy Cream (can use light cream)
• 2 tbsp Sour Cream (Schmand) (light version preferred)
• 2 tbsp Paprika Cream Cheese (light version, adds flavor and creaminess)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 100 g Grated Cheese (e.g., mozzarella or cheddar, for topping)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the pasta and cook al dente according to package directions (about 8‑10 minutes). Drain in a colander and set aside.

   Time: PT10M

2. Dice and Season Chicken

   While the pasta cooks, cut the chicken breast into bite‑size cubes. Sprinkle with salt, black pepper, sweet paprika and, if desired, hot paprika. Toss to coat evenly.

   Time: PT5M

3. Brown Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the seasoned chicken and sauté until lightly browned on all sides, about 5 minutes. The chicken will finish cooking later, so it should not be fully cooked now.

   Time: PT5M

4. Cook Peppers and Onion

   In the same skillet, add the optional butter, then the diced red bell peppers and onion. Sauté, stirring occasionally, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

5. Add Garlic and Tomato Paste

   Add the minced garlic to the vegetables and cook for 30 seconds until fragrant. Stir in the tomato paste and cook another minute, allowing it to darken slightly.

   Time: PT2M

6. Create Creamy Sauce

   Reduce the heat to low. Pour in the heavy cream, then add the sour cream and paprika cream cheese. Stir continuously until the mixture is smooth and the cheese has melted. Season with a pinch of salt and simmer gently for 3 minutes; do not let the sauce boil.

   Time: PT5M

7. Combine Pasta, Chicken, and Sauce

   Return the browned chicken to the skillet, add the cooked pasta, and toss everything together until evenly coated with the sauce. Transfer the mixture to the prepared baking dish and sprinkle the grated cheese evenly over the top.

   Time: PT5M

8. Bake Casserole

   Preheat the oven to 200°C (390°F). Place the baking dish in the middle rack and bake uncovered for 20 minutes, or until the cheese is golden‑brown and bubbling. For extra color, broil for an additional 2 minutes, watching closely.

   Time: PT20M

   Temperature: 200°C

9. Garnish and Serve

   Remove the casserole from the oven, sprinkle chopped fresh parsley over the top, and let it rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Protein Penne Pasta: regular penne, fusilli, macaroni
• Instead of Chicken Breast: turkey breast, chicken thighs
• Instead of Sweet Paprika Powder: smoked paprika
• Instead of Hot Paprika Powder: chili flakes
• Instead of Olive Oil: vegetable oil, sunflower oil
• Instead of Butter: margarine
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Onion: shallot
• Instead of Garlic Cloves: garlic powder (1/2 tsp)
• Instead of Tomato Paste: crushed tomatoes (1/4 cup)
• Instead of Heavy Cream: half‑and‑half, milk + butter
• Instead of Sour Cream (Schmand): Greek yogurt (2 tbsp)
• Instead of Paprika Cream Cheese: plain cream cheese + paprika powder
• Instead of Fresh Parsley: chives, basil
• Instead of Grated Cheese: gruyère, emmental

Equipment Needed

• Large Pot
• Colander
• Skillet
• Oven
• Baking Dish
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Wooden Spoon
• Grater

Critical Steps — Do Not Skip

• Do not overcook the chicken during the initial browning; it will finish cooking in the sauce.
• Keep the creamy sauce below a rolling boil to avoid curdling.
• Bake until the cheese is fully golden and bubbling for the best texture.

Chef Tips from the Video

• Use a mix of sweet and hot paprika for a balanced flavor profile.
• Add a pinch of nutmeg to the cream sauce for extra depth.
• For a smoky twist, substitute smoked paprika and add a dash of liquid smoke.

Troubleshooting

Storage

Refrigerator: Cool completely, then store in an airtight container for up to 3 days.

Freezer: Freeze unbaked casserole in a freezer‑safe dish for up to 2 months; bake from frozen adding 10‑15 minutes to baking time.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 7, cover tightly, and refrigerate for up to 24 hours before baking.
• Freeze the unbaked casserole (step 7) for later use; bake directly from frozen, adding extra baking time.

Frequently Asked Questions