Cook the Pasta:

• Bring a large pot of salted water to a vigorous boil.
• Add your choice of pasta and cook according to package instructions until al dente (firm to the bite).
• Drain the pasta and set it aside.

Sear the Chicken:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Season the chicken pieces with salt, paprika, and thyme.
• Add the chicken to the skillet and cook for 5–6 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside.

Sauté the Vegetables:

• In the same skillet, add the remaining tablespoon of olive oil if needed.
• Toss in the chopped onion and sliced bell pepper. Sauté for 4–5 minutes until the vegetables soften and the onion becomes translucent.

Add Garlic and Tomato Base:

• Stir in the minced garlic and sauté for 1 minute, or until aromatic.
• Add the tomato paste and finely chopped tomatoes, stirring well to combine.
• Season with salt, paprika, and a pinch of thyme. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.

Combine Chicken and Sauce:

• Return the cooked chicken to the skillet with the tomato sauce.
• Stir well and let everything simmer for 5 minutes to ensure the flavors combine.

Toss with Pasta:

• Add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated with the tomato sauce and the chicken is well distributed.
• If the sauce feels too thick, add a splash of pasta water to loosen it up.

Garnish and Serve:

• Divide the pasta into serving bowls.
• Garnish with freshly chopped parsley for a burst of color and freshness.