Instructions
Step 1: Cook your pasta shells according to package directions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken chunks and cook until golden, about 5 to 6 minutes. Remove and set aside.
Step 3: In the same skillet, add sliced sausage and cook for 3 to 4 minutes until browned. Remove and set aside with the chicken.
Step 4: Add diced onion and bell pepper to the skillet. Saute for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Step 5: Pour in tomato sauce and stir in paprika and Italian seasoning. Simmer for 2 minutes.
Step 6: Return the chicken and sausage to the skillet. Stir in heavy cream and Parmesan cheese. Mix gently until fully combined.
Step 7: Add cooked pasta to the sauce and toss until everything is well coated. Cook for 1 to 2 minutes more. Season with salt and pepper to taste.
Step 8: Serve hot and garnish with fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making day-two servings even more delicious.
To reheat, transfer to a skillet over low heat and add a splash of cream or milk to restore the sauce’s silky texture. Stir frequently until warmed through. You can also reheat gently in the microwave in 30-second intervals, stirring between each one.
This dish also freezes beautifully for up to 2 months. Let it cool completely before freezing. Thaw overnight in the refrigerator before reheating.
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