Let’s dive into the creation of this delightful dish. Cooking, much like life, is about the journey — so let’s make it a joyful one.

1. Heat the olive oil in a large pot over medium heat. Add the chicken, season with salt, pepper, garlic powder, and paprika, and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Add the penne pasta to the pot, ensuring it is submerged in the liquid. Let it cook for about 10 minutes, stirring occasionally, until the pasta is just tender.
5. Return the chicken to the pot, along with the Parmesan cheese, peas, thyme, oregano, and red pepper flakes if using. Stir well to combine all the flavors.
6. Continue cooking for another 3-5 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Adjust seasoning to taste.
7. Garnish with fresh parsley before serving, and enjoy the medley of memories and flavors in every bite.

Each stir of the spoon, each waft of aroma — it’s all part of the dance of cooking, an art taught to me in my childhood kitchen.