Step 1

In a large pot, melt the butter over medium-high heat.

Step 2

Once the butter is starting to get bubbly, add in the chicken pieces. Cook them until they just begin to turn white.

Step 3

Add the sliced mushrooms to the chicken and cook for 5 more minutes.

Step 4

Add the green peppers, hot peppers, and onions to the pot. Season everything with salt and pepper and continue cooking for 5-7 minutes

Step 5

Add the water, bouillon, tomato sauce, heavy cream, paprika, parsley, and red pepper flakes to the pot.

Step 6

Bring everything to a boil, then cover the pot and reduce the heat. Gently simmer for 20 minutes, stirring occasionally.

Step 7

(I recommend cooking the pasta at this time. Follow package instructions.)

Step 8

After 20 minutes, add in the olives. Let everything simmer, uncovered, for another 5 minutes. It should be quite saucy at this point.

Step 9

In a small bowl, mix the cornstarch and 2-3 tablespoons of water until it forms a thick slurry. It shouldn’t be a paste, but it shouldn’t be runny either.

Step 10

Pour the slurry into the sauce and stir until there are no more streaks of white. It will start to thicken as you stir.

Step 11

Stir in the cooked pasta and serve warm. Enjoy!