Creating this dish is a joyful process, reminiscent of those lively afternoons in Mama Lou’s kitchen. Let’s get started:

1. Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic, bell pepper, smoked paprika, and cayenne pepper. Cook until the peppers are tender and the spices are fragrant.
4. Add the diced tomatoes and chicken broth to the skillet, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
5. Stir in the heavy cream, then return the cooked chicken to the skillet. Simmer for another 5 minutes, seasoning with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. Cook for an additional 2 minutes to heat through.
7. Serve your pasta hot, garnished with fresh parsley. Enjoy the rich flavors and the warmth of shared stories.