Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and aromatic.

Once the onions are ready, increase the heat slightly and add the diced chicken breast to the skillet. Season it generously with salt, pepper, and sweet paprika. Cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and fully cooked, reaching an internal temperature of 165°F.

After the chicken is browned, reduce the heat to medium-low and add chicken broth and cooking cream to the skillet. Mix in the processed cheese, stirring continuously for about 3-5 minutes until the sauce is smooth and creamy.

Next, incorporate the chopped bell peppers, honey, and tomato paste into the sauce. Stir well and taste, adjusting the seasoning with additional salt or pepper as needed. Allow the mixture to simmer for about 5-7 minutes, until the peppers soften and the sauce thickens slightly.

While the sauce is simmering, cook the Spätzle according to package instructions in a large pot of boiling salted water, typically taking around 8-10 minutes.

Once the Spätzle is cooked, drain and add them directly to the skillet with the chicken and sauce, stirring gently to coat well. Let everything cook together for another 2-3 minutes on low heat before serving.