Budget recipe: Creamy Marry Me Chicken pasta

How to make creamy Marry Me Chicken pasta?

1. Bring a large pot of generously salted water to a boil over high heat. Cook the penne according to the package until al dente, usually 9 to 11 minutes. Before draining, reserve a mug (about 150 ml) of the cooking water—you'll use it later to adjust the sauce's consistency.
2. Cut the chicken breast into pieces about 2 cm. Season all over with salt, pepper, the dried oregano and the paprika. Seasoning the chicken now helps the flavor penetrate before it hits the pan.
3. Heat the olive oil in a large frying pan over medium-high heat until it shimmers, about 30 seconds. Fry the chicken pieces for 5 to 6 minutes until golden brown all over. Turn the pieces halfway so every side gets color. The chicken doesn't need to be fully cooked yet; it will go back into the sauce. Remove the chicken from the pan and set aside on a plate.
4. Turn the heat down slightly and add the butter to the same pan. Gently sauté the onion and garlic for about 2 minutes until they are translucent and fragrant. The browned bits from the chicken dissolve into the butter and instantly add extra depth to the sauce without needing more ingredients.
5. Add the sun-dried tomatoes and the tomato paste. Stir well and cook for 1 minute. That minute is important: raw tomato paste can taste sharp or tinny, but a quick fry removes that and leaves a mild, concentrated tomato flavor.
6. Pour in the heavy cream and bring the sauce to a gentle simmer over medium-high heat. Once it starts bubbling, reduce the heat. Stir in the grated Parmesan until the cheese is fully melted and the sauce is smooth. Taste and season with extra salt and pepper. At this point the sauce can be slightly thicker than you want, since the pasta will absorb some moisture.
7. Return the chicken pieces to the pan and let them simmer on low for 3 minutes until fully cooked and the sauce has soaked into the meat. Stir once or twice while they cook. Check doneness by cutting a larger piece: the meat should be white with no pink center.
8. Add the drained penne to the pan and toss everything together over low heat. If the sauce is too thick, add a splash of the reserved cooking water and stir again. The starch in the cooking water gently binds the sauce and helps it cling to the pasta instead of sinking to the bottom.
9. Divide the pasta among four deep bowls. Sprinkle with the fresh basil leaves and, if you like, some extra Parmesan. Serve immediately—the pasta soaks up the sauce quickly and tastes best hot.