Start by patting the chicken breasts dry with a paper towel, then season generously with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Toss in the onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant. Be careful here—you don’t want the garlic to burn!

Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the skillet. Add the oregano and a pinch of salt. Let the sauce simmer gently for about 10 minutes, stirring occasionally.

Reduce the heat to low and stir in the heavy cream. Watch how the sauce transforms into a rich, luscious mixture. Taste and adjust the seasoning if needed. If you’re feeling fancy, this is a great time to add a little extra cracked black pepper.

Return the seared chicken to the skillet, nestling it into the creamy tomato sauce. Cover and let it cook for another 8-10 minutes, or until the chicken is cooked through (165°F internal temperature).

Toss your cooked pasta directly into the skillet, stirring to coat every strand in that dreamy sauce. Garnish with fresh parsley and serve immediately. Don’t forget to have some crusty bread on hand—you’ll want to mop up every last drop of sauce.