Place the chicken thighs in a bowl and season generously with paprika, dried herbs, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
Cook the seasoned chicken in a pan until cooked through and golden brown. Remove from the pan and slice.
In a large skillet or wok, heat the olive oil and sauté the finely chopped red onion until softened.
Add the finely chopped broccoli to the skillet and cook for a few minutes.
Pour in the crushed tomatoes and heavy cream. Stir well to combine and let the sauce simmer gently.
Add the cooked penne pasta to the sauce and toss until the pasta is fully coated.
Stir in the torn mozzarella cheese and mix until the cheese has melted into the sauce.
Divide the pasta between bowls and top with the sliced cooked chicken.
Cook it hands-free.
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