Spaghetti with chicken and paprika basil sauce

Cook the pasta al dente according to the instructions on the package. Dab the chicken breast cubes well dry and fry in the olive oil until lightly browned and done. Season with pepper and salt.

Bring the whipped cream with the paprika and garlic to a gentle boil in a saucepan, simmer for 7 to 8 minutes on a low heat. Add pepper and salt to taste. Remove the leaves from the basil.

Add the basil leaves for the last 2 minutes and puree the whole with the hand blender into a thick cream. Spread the pasta over the plates, spoon over the sauce and put the chicken cubes on it.

Grind a little black pepper to taste. Garnish with basil leaves if necessary.