Before you start cooking, chop your ingredients. Slice the chicken, mince the garlic, and dice the onion and red bell pepper. Having everything ready makes the cooking process smoother and keeps you from hovering over cutting boards while the chicken is sizzling away.

In a large skillet, over medium heat, add the olive oil. Wait until it shimmers—this usually takes about a minute. Once it's ready, it’s showtime for the chicken!

Toss the sliced chicken into the skillet. Season with sea salt, black pepper, and smoked paprika. Sauté it for about 5-7 minutes, stirring occasionally. You want the chicken to turn golden brown and cook through.

Once the chicken is browned, add the minced garlic and diced onion to the pan. Cook for another minute. Don’t let the garlic burn; you want it just until fragrant. It’s like the smell of home cooking wafting through the house!

Next, stir in the diced red bell pepper. You want it to maintain some crunch, so only cook for about 2 minutes. This step adds texture and a burst of color to your dish.

Pour in the marinara sauce.

Add the dried oregano and red pepper flakes to the mix. Let it simmer for 2-3 minutes, allowing the flavors to meld together. If the sauce is too thick, feel free to add a splash of water to reach your desired consistency.

This is where the magic happens! Add the cooked penne pasta straight into the skillet. Carefully toss everything together, ensuring each piece of pasta is coated in the delicious sauce.

Sprinkle shredded mozzarella on top and let it melt into the warm pasta. Then, for that final touch, sprinkle the grated Parmesan cheese. Allow it to sit for a minute, and then serve hot.