Place a large pot of salted water on medium-high heat, add pasta, and cook until al dente. Reserve some pasta water (about 1 cup). Drain and set aside. In the meantime, start cooking the Marry Me sauce.

Place a large skillet on medium-high heat. Add 1 Tablespoon butter and olive oil, heat until hot, and the butter melts.

Add cubed boneless chicken breast to the hot skillet and season with smoked paprika, salt, and black pepper. Cook the chicken, stirring occasionally, for 4-6 minutes or until the chicken is cooked, firm, and no longer pink. Remove the cooked chicken from the pan and transfer to a plate. Cover it with a foil to keep it warm while you continue cooking the rest of the dish. 1.2 lb boneless chicken breast cut into bite-size cubes,

Reduce the heat, add the remaining butter to the skillet, add chopped onions, and cook until soft and translucent. Add chopped garlic and cook for about 30 seconds or until fragrant.

Add chopped sun-dried tomatoes and Italian seasoning to the sauteed aromatics and cook for 30 seconds.

Pour the chicken stock to the pan and stir to combine, deglazing the bottom of the pan simultaneously to release all the browned bits.

Add the heavy cream and parmesan cheese to the skillet. Stir to combine, reduce heat to low, and simmer for 5 minutes.

Add the cooked chicken back to the skillet with red pepper flakes and fresh basil. Cook for 2-3 minutes or until everything is well combined.

Toss in cooked pasta into the creamy sun dried tomato sauce mix and stir to combine. Add pasta water (a little at a time) until the pasta is fully coated with the sauce and the desired consistency is achieved.

Remove it from the heat, and garnish with fresh basil and parmesan cheese before serving. Enjoy!