Remove the chicken from the refrigerator a half hour before cooking to allow it to come to room temperature.

Remove the chicken from the packaging and pat it dry with a paper towel. Slice the chicken down into chunks. (If the chicken breasts are thick, slice them in half first.)

Heat a Saute pan over medium-high heat and add half of the butter (2 tablespoons) to the Saute pan, stirring the butter around the pan to melt.

Add the onions and peppers to the Saute pan and cook over medium-high heat until fork-tender for about 5 minutes, stirring periodically.

Add the garlic to the Saute pan with the onions and peppers, and stir together to combine.

Cook for 1-2 minutes until the garlic becomes fragrant

Add the chicken to the Saute pan with the vegetables.

Add the salt, black pepper, paprika, cayenne pepper, and fresh thyme to the shrimp and vegetables, stirring together to coat all the vegetables and chicken with the seasoning.

Cook the chicken, making sure to stir so they cook evenly, for 7-10 minutes.

When the chicken reaches an internal temperature of 165 degrees in the thickest part of the chicken

Add the remaining 2 tablespoons of butter to the Saute pan

Allow the butter to melt for 1-2 minutes, stirring occasionally, making sure to scrape the bottom of the pan and scrape all the crispy brown bits

Add the 1 ½ cups of heavy cream to the pan with the seasoned chicken and vegetables.

(If you do not want a creamy version, add a ½ cup of the pasta water to create more liquid to cover all of the pasta.

Cook over medium heat for 3-5 minutes, stirring occasionally, until the creamy mixture begins to bubble.

Add the cooked pasta to the creamy mixture and use a slotted spoon to coat the pasta with the sauce, chicken, and vegetables.

Remove from heat and stir in the Romano cheese into the pasta until the cheese is combined with the pasta.

Place on a serving dish and serve hot

For a garnish, sprinkle with parsley and Romano cheese.