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Mix the chicken seasonings together with 1 tsp oil. Then brush this onto the chicken breast until fully coated. Dice the onion.
Boil the pasta in salted water until al dente (about 9-10 mins).
Whilst the pasta cooks, heat the butter in a frying pan, then add the chicken and fry until golden brown and cooked through. Remove from the pan and keep warm in the oven.
Add diced onion and chopped sundried tomatoes into the pan the chicken cooked in. Fry for 3 minutes.
Then add grated garlic, tomato paste, chicken stock, oregano, chilli flakes, salt and black pepper. Cook for 1 minute.
Add the Greek yogurt, milk, Parmesan and spinach. Mix until combined and gently simmer for a couple of minutes.
Add a splash of pasta water if needed, mix, then add the drained pasta and stir until combined. Serve the pasta topped with the chicken. Finish with grated Parmesan and garnish with fresh basil. Then serve and enjoy.