Season the chicken

• Pat the chicken breast dry and cut it in half horizontally.
• Season both sides with paprika, garlic powder, onion powder, salt and black pepper.

Sear the chicken

• Heat the olive oil in a pan over medium heat.
• Add the chicken and cook on both sides until golden brown and the internal temperature reaches 74 °C.
• Remove from the pan and set aside.

Soften onion and garlic

• In the same pan, add the butter and diced onion and cook until translucent.
• Add the minced garlic and cook for about 1 minute.

Build the tomato base

• Stir in the cherry tomatoes and cook until softened.
• Add the tomato paste and sun-dried tomatoes and stir for another minute.

Add cream and simmer

• Add the Italian seasoning, paprika, salt and pepper and cook for 1 minute.
• Pour in the heavy cream and pasta water, stir well and let it simmer.

Melt in spinach and Parmesan

• Add the spinach and grated Parmesan.
• Stir until the cheese is melted and the sauce is creamy.

Combine chicken and pasta

• Slice the cooked chicken and return it to the pan.
• Simmer briefly so it absorbs the flavors, then add the cooked pasta.
• Toss until everything is evenly coated.

Serve

• Garnish with extra Parmesan and serve warm.