Cook the Pasta: Boil pappardelle in salted water until al dente. Drain and reserve ½ cup pasta water.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sauté chicken until golden and cooked through. Remove and set aside.
Build the Sauce: In the same skillet, cook onion until soft. Add garlic and sauté 1 minute. Deglaze with wine if using.
Simmer: Stir in crushed tomatoes, tomato paste, broth, and seasoning. Let simmer for 10 minutes, then stir in cream and chicken.
Toss and Serve: Add pasta and reserved water to the sauce. Toss well. Garnish with parsley and Parmesan.
