Place a large skillet over medium heat and drizzle in a tablespoon of olive oil.

Add the ground chicken, breaking it into small pieces with a wooden spoon as it cooks. Sauté until it’s fully cooked and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper for added flavor. Remove the chicken from the skillet and set it aside.

In the same skillet, add a little more olive oil if needed and toss in the minced garlic. Sauté for 30 seconds until fragrant—careful not to burn it!

Stir in the paprika and Italian seasoning, letting the spices bloom for a richer flavor.

Pour in the tomato sauce, chicken broth, and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.

Stir the pasta into the skillet, ensuring it’s fully submerged in the liquid. Reduce the heat to medium-low and cover the skillet with a lid.

Cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.

Add the cooked ground chicken back into the skillet, stirring to combine it with the creamy pasta and sauce.

Sprinkle the cheddar cheese evenly over the pasta and stir until it melts into the sauce. For an extra cheesy finish, top with the Parmesan cheese and let it melt for another 1–2 minutes.

Remove the skillet from the heat and garnish with fresh parsley or basil for a pop of color and flavor.

If the sauce thickens too much, stir in a splash of chicken broth or cream to loosen it up.

For a golden, bubbly topping, pop the skillet under a broiler for 2–3 minutes after adding the cheese.