Name: Smoked Paprika Chicken Pasta with Pickled Beets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: New Nordic
Ingredients: 2.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 3 tablespoons smoked paprika, divided; 2 teaspoons dried thyme; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper; 3 tablespoons olive oil, divided; 1 large yellow onion, finely diced; 4 garlic cloves, minced; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 1 pound short pasta such as penne or rigatoni, cooked 2 minutes less than package directions for al dente; 2 cups quick-pickled beets (see separate component below); 1/4 cup fresh dill, chopped; 1/2 cup grated Parmesan cheese; Quick-Pickled Beets Component:; 1.5 pounds small beets, scrubbed and trimmed; 1 cup distilled white vinegar; 1 cup water; 1/4 cup granulated sugar; 1 teaspoon kosher salt; 10 black peppercorns; 5 allspice berries; 1 bay leaf

Description

Seared chicken coated in smoked paprika and herbs, folded into a light broth-based sauce with pasta and finished with quick-pickled beets for a vibrant Nordic contrast. The dish bakes as a casserole that emphasizes bold, smoky notes balanced by tangy pickled elements. About 55 minutes to prepare, with excellent freezer stability when portions are cooled properly.

Cultural Background

New Nordic cuisine emerged in the early 2000s through a manifesto by Scandinavian chefs like René Redzepi of Noma, emphasizing local, seasonal ingredients, traditional preservation techniques such as pickling, and a return to regional flavors over foreign influences. Pickled beets have long been a staple in Danish and Swedish cooking, often served with meats for their bright acidity and earthiness. This recipe adapts those elements into a modern casserole fusion, incorporating smoked paprika for depth while highlighting Nordic pickling traditions in a batch-cooking format suitable for contemporary home cooks.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 10
DIFFICULTY: Medium

Ingredients

2.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons smoked paprika, divided
2 teaspoons dried thyme
2 teaspoons kosher salt, divided
1 teaspoon black pepper
3 tablespoons olive oil, divided
1 large yellow onion, finely diced
4 garlic cloves, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 pound short pasta such as penne or rigatoni, cooked 2 minutes less than package directions for al dente
2 cups quick-pickled beets (see separate component below)
1/4 cup fresh dill, chopped
1/2 cup grated Parmesan cheese
Quick-Pickled Beets Component:
1.5 pounds small beets, scrubbed and trimmed
1 cup distilled white vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon kosher salt
10 black peppercorns
5 allspice berries
1 bay leaf

Instructions

Preheat oven to 375°F. Prepare the quick-pickled beets first: wrap beets in foil with a drizzle of olive oil and roast at 400°F for 45-50 minutes until tender. Cool, peel, and slice into 1/2-inch wedges. Combine vinegar, water, sugar, salt, peppercorns, allspice, and bay leaf in a saucepan; bring to a simmer until sugar dissolves. Pour over beets in a jar and let cool; refrigerate for at least 30 minutes before using.
In a large bowl, toss chicken pieces with 2 tablespoons smoked paprika, thyme, 1 teaspoon salt, and pepper until evenly coated.
Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden and cooked through to 165°F internal temperature; transfer to a plate.
Reduce heat to medium and add remaining 1 tablespoon olive oil. Sauté onion for 4 minutes until softened, then add garlic and cook 1 minute until fragrant.
Sprinkle flour over the vegetables and stir for 1 minute to form a roux. Gradually whisk in chicken broth, remaining 1 tablespoon smoked paprika, and 1 teaspoon salt; bring to a simmer and cook 3-4 minutes until slightly thickened.
Stir in the undercooked pasta, seared chicken, and half the chopped dill; mix thoroughly to coat everything in the sauce.
Transfer mixture to a greased 9x13-inch baking dish or two smaller casseroles. Sprinkle with Parmesan cheese and bake uncovered for 20-25 minutes until bubbling and lightly golden on top.
Remove from oven, let rest 5 minutes, then finish by scattering quick-pickled beets and remaining dill over the top before serving.

Tips

- Undercook the pasta by 2 minutes so it retains texture after baking and reheating without becoming mushy.
- Cool the entire casserole completely to room temperature before portioning for freezing to prevent ice crystals and maintain quality.
- For a dairy-free version, omit the Parmesan and use nutritional yeast or a plant-based alternative in the topping.

Nutrition

Calories: 480
Protein: 38g
Carbs: 45g
Fat: 16g