Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the linguine according to the package instructions until al dente.
• Drain and set aside.

Season and sear the chicken

• Season the chicken breasts with Nature's seasoning, smoked paprika and Italian seasoning.
• Sear on each side in a hot pan until fully cooked through.
• Remove, let rest, then cut into pieces of your preferred size.

Sauté the vegetables

• Add the butter, onion and bell pepper to the pan and cook until softened.
• Add the garlic and cook until fragrant.

Add the tomatoes and deglaze

• Add the sun-dried tomatoes and cherry tomatoes and cook for a couple of minutes.
• Deglaze with the white wine and let it reduce.

Build the creamy sauce

• Pour in the heavy cream and chicken broth.
• Add the seasoning packet, Italian seasoning and black pepper, then mix well.

Melt in the Parmesan and spinach

• Add the Parmesan cheese and spinach.
• Stir until the cheese has fully melted and the spinach has wilted.

Combine and serve

• Add the cooked pasta and chicken to the sauce and toss to coat.
• Top with more Parmesan, if desired.