This easy one-pot dinner comes together quickly with short pasta and golden-brown chicken tenderloins. Toss everything in one skillet with a simple pan sauce for a bright, lemony chicken tenderloin pasta that’s perfect for busy weeknights.
A squeeze of fresh lemon and a touch of smoky paprika give the chicken plenty of flavor, while a little chicken stock turns the pan drippings into a silky sauce that ties the dish together in minutes.
Use tender, juicy chicken tenderloins and your favorite short pasta for a comforting meal the whole family will enjoy. Tenderloins cook fast and stay moist when you avoid overcooking—just a few minutes per side and they’re done.
I love using tenderloins in one-pot stovetop pastas. With a handful of pantry staples you can have this lemony paprika chicken and pasta on the table in under 30 minutes.
Ingredients To Make Saucy Paprika Lemon Chicken Tenderloin Pasta
- 1 pack chicken tenderloins (about 5–7 pieces)
- Smoky paprika (about 1 tsp)
- Ground onion powder (about 1 tsp)
- Garlic powder (about 1 tsp)
- Coarse sea salt (about 1 tsp, to taste)
- Cracked pepper (about ½ tsp)
- Olive oil (1 tbsp)
- Fresh lemon juice (1 tbsp, plus more for serving)
- Short pasta, cooked al dente and drained (2–3 cups cooked; I used mezzi rigatoni)
- Unsalted butter (2 tbsp)
- All-purpose flour (2 tbsp)
- Chicken stock (2 cups)
- Fresh parsley, minced (for garnish)
To Make the Chicken Tenderloin Pasta, Season Chicken First
Place the tenderloin strips in a large bowl. Sprinkle with smoky paprika, onion powder, garlic powder, coarse salt, and cracked pepper. Drizzle with olive oil and lemon juice, then toss to coat evenly.
Cook Chicken Pieces Until Golden Brown
Heat a wide skillet over medium-high heat and cook the seasoned tenderloins for 3–4 minutes on the first side. When the edges turn opaque and the undersides are golden, flip and cook another 3–4 minutes until cooked through and browned.
Look for a white border around the pieces and a golden underside before flipping—that’s a good indicator they’re ready.
When done, transfer the chicken to a plate and tent loosely with foil. Set aside.
Make A Sauce For The Chicken Pasta
Using the same skillet, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour over medium heat. Stir constantly until the raw flour smell dissipates and the mixture turns lightly nutty, about 2–3 minutes.
Slowly drizzle in 2 cups of chicken stock, whisking constantly to combine with the roux. Continue whisking until the sauce is smooth and starts to thicken.
Bring to a gentle simmer and cook until the sauce lightly coats a spoon, another 2–3 minutes. Season to taste with a pinch of coarse salt and cracked pepper, then remove from the heat.
Add Cooked Al Dente Pasta To the Pan with the Sauce
Add the drained, al dente pasta to the skillet and toss in the buttery sauce to coat. Return the cooked chicken to the pan and gently combine with the pasta and sauce.
Finish with an extra squeeze of fresh lemon juice and toss to distribute. Sprinkle with minced parsley and serve hot.
This quick lemony paprika chicken pasta is a reliable weeknight winner: flavorful, simple, and ready in about 25 minutes. Serve with a green salad or steamed vegetables for a complete family meal.
Quick Lemony Paprika Chicken Tenderloin Pasta
Pin Recipe
Equipment
Ingredients
- 1 pack Chicken Tenderloins – or 5 to 7 pieces
- 1 tsp Smoky Paprika
- 1 tsp Ground Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Coarse Sea Salt
- ½ tsp Cracked Pepper
- 1 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice – plus more for squeezing on at the end
- 2 to 3 cups Short Pasta – cooked al dente and drained
- 2 tbsp Unsalted Butter
- 2 tbsp All-purpose Flour
- 2 cups Chicken Stock
- Fresh Parsley – optional, for topping
Instructions
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Place the tenderloin strips in a large bowl. Sprinkle with smoky paprika, onion powder, garlic powder, coarse salt, and cracked pepper. Drizzle with olive oil and lemon juice, then toss to coat.
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Heat a wide skillet over medium-high heat and cook the chicken for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
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In the same skillet, melt 2 tablespoons butter and whisk in 2 tablespoons flour over medium heat until fragrant and lightly toasted, about 2–3 minutes.
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Slowly whisk in 2 cups chicken stock until the sauce is smooth and combined.
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Simmer until the sauce thickens slightly and coats a spoon, about 2–3 minutes. Season with salt and pepper, then remove from heat.
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Add the cooked, drained pasta to the skillet and toss to coat in the sauce. Return the chicken to the pan and combine gently.
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Finish with an extra squeeze of lemon, toss, garnish with parsley, and serve hot.