Marinate Chicken thighs in Louisiana hot sauce and Worcestershire sauce for at least 30 minutes.
Heat Olive oil in a large skillet over medium-high heat. Cook Chicken until browned and cooked through.
Meanwhile, cook Penne pasta according to package directions.
In a separate saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Chicken stock until smooth. Bring to a simmer, then stir in Heavy cream, Parmesan cheese, minced Garlic, Smoked paprika, Cayenne pepper, Salt, and Black pepper.
Add Bell pepper, Onion, and Celery to the Sauce and cook until softened, about 7-10 minutes.
Add cooked Chicken and Penne pasta to the Sauce. Toss to coat.
Serve immediately, garnished with extra Parmesan cheese.
