Heat olive oil in a large skillet or pot over medium heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.

In the same pot, sauté the onion and bell pepper (if using) for 3-4 minutes until softened. Add garlic and cook for 1 minute.

Stir in diced tomatoes, tomato sauce, paprika, oregano, salt, and black pepper. Bring the mixture to a simmer.

Add the chicken back to the pot along with the elbow macaroni and chicken broth. Stir to combine and bring to a boil.

Lower the heat, cover, and simmer for 12-15 minutes, stirring occasionally, until the macaroni is cooked and the sauce thickens and add cheese until melted

Garnish with parsley and serve warm.