To begin, generously season your chicken with the specified spices and a drizzle of olive oil. You can let it marinate overnight if you prefer, it's not mandatory, but highly recommended.
Next, heat a skillet over medium-high heat and cook the chicken thighs for roughly 7 minutes, or until they're fully cooked and sport a golden brown hue. Transfer them to a bowl and set aside, maintaining the oil in the pan.
In the same skillet, sauté the diced red peppers and onion over medium heat for about 7 minutes. Then, introduce the tomato paste and chopped sun-dried tomatoes, ensuring thorough incorporation.
Pour in the cream and sprinkle in all the listed spices. Once the mixture is well combined, reintroduce the cooked chicken. Let this simmer together for a bit, in a small bowl mix together 1 tablespoon all purpose flour with ¼ cup water until a smooth slurry forms.
Take the sauce off the heat, & add the slurry & quickly mix it, so no lumps form. This will help your sauce thicken quicker!
Finally, add in the cooked pasta. Ensure the pasta is cooked al dente (not overly soft). Allow everything to simmer together for an additional 5 minutes until the sauce reaches your desired thickness.
Voila! Your dish is now ready to be savored!
