Bring a large pot of salted water to a rolling boil. Add 10 ounces of penne pasta and cook until al dente, usually about 8-10 minutes. Drain the pasta in a colander and set aside.

While the pasta cooks, cut 1.5 pounds of boneless skinless chicken into bite-sized pieces and season with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through. Transfer to a plate and keep warm.

In the same skillet, melt 3 tablespoons of butter. Add 2 teaspoons of minced garlic and sauté for about 30 seconds until fragrant. Whisk in 3 tablespoons of flour until a paste forms, then slowly add 2 cups of chicken broth, followed by 1 cup of room temperature heavy cream, stirring continuously until smooth and slightly thickened.

Once the sauce has thickened, incorporate 1 cup of grated Parmesan cheese, 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Stir until the cheese melts and the sauce is creamy, simmer for about 3-5 minutes.

Add the cooked chicken and drained pasta into the skillet. Toss gently to ensure everything is well-coated in the sauce. Cook for an additional 2-3 minutes over low heat.

Transfer your Marry Me Chicken Pasta to serving plates. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately.