Cook the Pasta

• Bring a large pot of water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.

Season & Cook the Chicken

• Pat the chicken thighs dry. Season with  salt,  black pepper, paprika, garlic powder, and onion powder.

• Heat the olive oil in a large skillet over medium-high heat.

• Add the chicken thighs and cook for about 5–6 minutes per side, or until golden brown and cooked through to 165°F.

• Transfer the chicken to a plate and let it rest for about 5 minutes, then slice into strips.

Make the Creamy Tomato Sauce

• Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3–4 minutes, until softened.

• Add the garlic and cook for about 30 seconds, just until fragrant.

• Stir in the tomato paste and cook for 1 minute.

• Add the diced tomatoes with their juices, chicken broth, Italian seasoning, remaining 2 tsp salt, and  black pepper.

• Bring to a gentle simmer and cook for 5–7 minutes, allowing the tomatoes to soften and the sauce to reduce slightly.

Make It Creamy

• Reduce the heat to low and stir in the heavy cream.

• Gradually stir in the Parmesan until melted and the sauce is smooth and creamy. Do not let the sauce boil after adding the cream and cheese.

Add the Spaghetti

• Add the cooked spaghetti to the skillet and gently toss until the noodles are completely coated in the creamy tomato sauce.

• If the sauce becomes too thick, add a small splash of chicken broth until it reaches your desired consistency.

Serve

• Divide the creamy tomato spaghetti between plates.

• Arrange the sliced chicken thighs over the spaghetti and drizzle a little extra creamy tomato sauce over the chicken.

• Finish with freshly grated Parmesan and chopped parsley.