Marry Me Chicken Pasta (Best Fall Pasta)

1. Cook your pasta according to package directions. If using sourdough pasta, be careful not to overcook it. Once done, rinse under cold water to prevent clumping and set aside.
2. Season the cubed chicken thighs with 3 tsp paprika, 2 minced garlic cloves, 2 tsp garlic powder, 2 tbsp red wine vinegar, 2 tsp salt, 2 tsp black pepper, and 1 tsp chili flakes. Allow to marinate for up to 3 hours, or cook immediately. In a large, deep pan, heat 2 tablespoons of olive oil. Cook the seasoned chicken for 7-8 minutes, stirring often, until fully cooked through.
3. Remove the chicken from the pan. In the same pan, add another tablespoon of olive oil to the chicken fat. Once hot, add the diced yellow onions and red bell peppers. Cook for 7-8 minutes over medium heat, stirring occasionally.
4. Introduce the tomato paste, chopped sun-dried tomatoes, and 5 minced garlic cloves to the pan. Cook for another 3 minutes over medium heat. Then, add the fresh thyme and dried oregano, cooking for an additional minute.
5. Slowly pour in the 2 cups of heavy cream, followed by 1 cup of chicken stock. Bring the mixture to a simmer for several minutes until it slightly thickens.
6. Add the cooked chicken back into the pan with the sauce. Cook for 1-2 minutes to heat through.
7. Plate the pasta and top with the Marry Me Chicken sauce. Garnish with fresh basil and black pepper. Enjoy!