1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden and cooked through—about 6-8 minutes. Remove the chicken and set aside.
3. In the same skillet, reduce heat to medium, add the chopped onion, and sauté until softened, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the diced tomatoes, tomato sauce, chicken broth, and tomato paste. Mix well to combine.
5. Add smoked paprika, dried oregano, and crushed red pepper flakes. Stir and let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Return the cooked chicken to the skillet, stirring to coat it with the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
7. Remove from heat and stir in fresh lemon juice for that zesty brightness that wakes up the dish.
8. Toss the cooked spaghetti directly into the sauce, making sure every strand is coated with that rich, zesty flavor.
9. Garnish with chopped parsley or basil and sprinkle with Parmesan cheese if desired.
10. Serve immediately and enjoy the comforting warmth of a dish that carries a piece of my family’s kitchen to yours.

One tip I learned from Mama Lou’s kitchen is to always taste and adjust the seasoning at the very end—sometimes a little more lemon or a pinch of salt can transform the dish entirely. Ouma and I would often argue over who gets the first taste, and I think that’s the best compliment to any home-cooked meal.