Season the chicken with salt, pepper, and paprika. Place the chicken on a wire rack over a sheet pan or baking sheet and refrigerate until ready to cook.

Start a large pot of water for the pasta and begin to make the cream sauce. Put the frozen peas in a separate bowl of water to thaw at this point, they won't need long.

Over medium heat in a large sauté pan, add the butter until melted. Add the onion and bell pepper and cook until the onion is translucent and bell pepper has softened. Increase to medium-high heat and add the wine. Once the wine has reduced to about a tablespoon or less, add the stock and peas. Reduce the liquid to a couple of tablespoons, turn the heat back to medium, then stir in the cream.

The cream can be simmered until it has thickened, approximately 5-15 minutes. Meanwhile, cook the chicken on a grill, a grill pan or skillet over medium heat. This should take about 10 minutes total, but more importantly, until the internal temperature reaches 160°F. Once the chicken is cooked, remove from the pan and let the chicken rest before slicing (for at least 4 minutes) while you finish the sauce.

While the chicken is cooking, salt the boiling water in the pot for the pasta (about 2 tablespoon per 6-8 quarts of water. Cook the bucatini to al dente according to the instructions on the package (usually around 9 minutes).

The sauce should be thick and creamy at this point. Turn the heat off and add the pesto, stirring to combine. Taste for seasoning and add kosher salt and pepper to taste if desired. Add the bucatini to the sauce to coat. Serve in a bowl and top with the sliced chicken. If using toasted breadcrumbs, sprinkle them on top at the end with fresh grated parmesan and fresh basil leaves for garnish.