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Add the cottage cheese, chicken broth, cream cheese, and parmesan to a blender and blend until smooth. Set aside.
Heat a large cast iron or other heavy-bottomed skillet over medium-high heat (closer to high though.) Add a spritz of oil and the diced shallots, cooking for two minutes, stirring often. Add cubed chicken in a single layer and let it cook undisturbed for two minutes. Season the chicken with Italian seasoning, salt, pepper, and red pepper flakes. After a couple of minutes, flip the chicken and cook the other side for 1-2 minutes.
Reduce the heat to medium, add the tomato paste and garlic to the center of the pan and let them cook on the hot surface for a few seconds to become aromatic before stirring. Sprinkle the dish with the chopped sun dried tomatoes and stir in your blended cottage cheese sauce. Add spinach and combine well, covering for a minute to wilt the spinach.
Turn off the heat and keep it covered until spinach has cooked down. Top with fresh basil and enjoy over pasta or rice, or of course on top of your favorite low-carb base like spaghetti squash or zucchini noodles!