Kuřecí paprikáš s těstovinami Creamy Chicken Paprika with Pasta

Bring a large pot of salted water to a boil over high heat.

Season chicken thighs with salt and pepper on both sides.

Heat oil in a large skillet over medium-high heat for 1 minute, then sear chicken thighs for 4–5 minutes per side until golden brown. Transfer to a plate.

Reduce heat to medium, add diced onion and minced garlic to the skillet, and sauté for 3 minutes until softened and fragrant.

Stir in diced red bell pepper and cook for 2 minutes, then add tomato paste and sweet paprika, stirring constantly for 1 minute until fragrant.

Pour in chicken broth, bring to a simmer, and return chicken thighs to the skillet. Cover and simmer on low for 15 minutes until chicken is cooked through (internal temperature 75°C).

Meanwhile, add pasta to the boiling water and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.

Remove chicken to a cutting board, stir sour cream into the sauce until smooth, and simmer 2 minutes. Slice chicken, then return to the sauce. Serve over pasta.