1-First Step: Cook the pasta: Bring a pot of salted water to a boil and cook 10 ounces penne pasta according to the package directions. Drain the pasta and set it aside. Keep it nearby so you can add it to the sauce later without delay. If you are using gluten-free pasta, watch it closely because it can soften faster than regular penne.

2-Second Step: Season and cook the chicken: Cut 1 1/2 pounds boneless skinless chicken into 1-inch pieces. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring now and then, until it is no longer pink on the inside. For the safest result, use a meat thermometer and check that the chicken reaches 165 degrees Fahrenheit. This small step helps you avoid undercooked chicken while keeping the meat juicy.

3-Third Step: Start the sauce: Remove the chicken from the skillet and set it aside on a plate. In the same pan, melt 3 tablespoons butter. Add 2 teaspoons minced garlic and sauté for about 30 seconds, just until fragrant. Stir in 3 tablespoons flour and cook briefly to form a paste. This helps thicken the sauce later and gives the pasta that cozy, creamy finish everyone loves.

4-Fourth Step: Add the liquid ingredients: Slowly whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup grated parmesan cheese. Keep whisking so the sauce turns smooth instead of lumpy. Let the mixture start to bubble gently, then lower the heat a bit so it simmers without scorching.

5-Fifth Step: Build the signature flavor: Stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons Italian seasoning. The sun-dried tomatoes bring a sweet and tangy bite, while the paprika and herbs add warmth and depth. If you like a little kick, this is the best time to add a pinch of red pepper flakes.

6-Sixth Step: Simmer until thick: Let the sauce simmer for a few minutes until it thickens slightly and coats the back of a spoon. Freshly grated parmesan melts more smoothly than pre-shredded cheese, so use it if you can. If the sauce gets too thick, stir in a splash of broth or cream to loosen it up.

7-Seventh Step: Combine everything: Return the cooked chicken and the drained pasta to the skillet. Stir well so every piece gets coated in the creamy sauce. This is where the dish really comes together and starts looking like the Best Marry Me Chicken Pasta you have seen on social media and recipe sites.

8-Final Step: Garnish and serve: Spoon the pasta into bowls or onto plates and finish with fresh basil for garnish. Add a little extra parmesan on top if you want more cheesy flavor. Serve it hot while the sauce is silky and the pasta is tender. This dish works beautifully for family dinner, date night, or even meal prep for the next day.