Bring a large pot of salted water to a rolling boil. Add 8 oz of your favorite dried pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve ½ cup of the pasta water to adjust the sauce later. Drain the pasta and set it aside in the colander.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add ½ cup of finely chopped onion and sauté for 2-3 minutes until softened and translucent.

Stir in 3-4 cloves of minced garlic and 1 tablespoon of butter to the skillet. Cook for about 30 seconds, stirring continuously, until the garlic is fragrant and lightly golden.

Increase the heat to high and add 1 pound of bite-sized chicken pieces along with ½ teaspoon each of Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Sauté for 3-5 minutes, ensuring the chicken is cooked through and golden brown on all sides.

Lower the heat to medium and pour in 1 cup of heavy cream, along with the reserved pasta water and ½ cup of grated parmesan cheese. Stir in ½ cup of chopped sun-dried tomatoes and let the mixture simmer for 3-4 minutes.

Add the drained pasta to the skillet, tossing gently to coat it thoroughly in the creamy sauce. Continue cooking for another minute to warm the pasta through while allowing it to absorb some of the delicious flavors.

Remove the skillet from the heat and garnish your Marry Me Chicken Pasta with fresh basil leaves.