• 5⅓ ounces dry penne

• 1 pound boneless, skinless chicken breasts, cubed

• 2 tablespoons butter, divided

• ⅓ medium onion, diced

• 1⅓ bell peppers, sliced

• 1 cup heavy cream

• Scant ¼ cup freshly grated Parmesan

Add directly to the chicken:

• 1 teaspoon regular paprika

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon black pepper

• Generous pinch of salt

Add directly to the sauce:

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon dried thyme

• ⅓ teaspoon dried basil

• ¼ teaspoon black pepper

• ⅛ teaspoon cayenne—or ¼ teaspoon for more heat

• Salt to taste

Directions

1. Cook pasta; reserve some cooking water before draining.

2. Toss chicken with its listed seasonings.

3. Heat 1 tablespoon plus 1 teaspoon butter. Brown chicken until cooked through; remove.

4. Add remaining 2 teaspoons butter. Cook onion and peppers until softened.

5. Add cream and all sauce seasonings. Simmer gently until slightly thickened.

6. Return chicken; stir in Parmesan and pasta. Add a splash of pasta water if needed. Taste for salt.