Start by seasoning the chicken. Sprinkle the mixture of Italian herbs, smoked paprika, sea salt, and fresh pepper on both sides. Heat olive oil in a large skillet over medium heat.

Add the chicken and cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Once cooked, set aside and let it rest on a cutting board before slicing it into bite-sized pieces.

In the same skillet, add more olive oil (or butter) if needed, and then add the diced onion. Sauté until translucent. Meanwhile, cook the penne pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Next, add the minced garlic to the skillet with the onion. Sauté for about 1-2 minutes, making sure it’s fragrant but not burnt. It should fill your kitchen with an inviting aroma.

Pour in the chicken broth, stirring well to incorporate the flavors. Let it simmer briefly, then add the heavy cream, stirring continuously. Mix in the Parmesan cheese and let it melt into the sauce, creating a creamy consistency.

If the sauce is too thick, gradually mix in the reserved pasta water until it reaches your desired consistency.

Toss in the cooked penne pasta, diced chicken, lemon zest, and capers. Stir everything together until the pasta is well-coated in the creamy sauce. Cook for an additional few minutes to heat everything through. Finally, garnish with fresh parsley before serving.