Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to the package directions, usually around 9-11 minutes, until al dente. Once cooked, drain the pasta in a colander and set aside.

In a large skillet, heat 1 tablespoon of cooking oil and 1 teaspoon of butter over medium-high heat. When the oil is shimmering, add the sliced boneless chicken breasts, seasoning them with salt and pepper. Cook for 5-7 minutes or until the chicken is browned and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside.

In the same skillet, add the minced garlic, diced onions, and chopped sun-dried tomatoes. Sauté for about 2-3 minutes, stirring frequently, until the onions turn translucent and fragrant. Then, stir in 1 tablespoon of tomato paste, followed by 1 cup of heavy cream and 1 cup of chicken stock. Bring this mixture to a gentle simmer.

Return the cooked chicken to the skillet, along with the drained pasta. Add 1/4 cup of Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, and 1 teaspoon of red pepper flakes. Mix everything until well combined and heated through, about 3-5 minutes, allowing the sauce to thicken slightly.

Once everything is heated and combined, taste and adjust seasoning with salt and pepper. Serve the creamy Tuscan Marry Me Chicken pasta warm in bowls, garnished with fresh basil and additional Parmesan if desired.