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Heat up a big skillet and cook your seasoned chicken until it's nice and golden. Take it out and set it to the side.
In that same pan, melt the butter with the sun-dried tomato oil.
Add your diced shallot and garlic — cook that down.
Pour in the chicken broth and scrape up all the brown bits stuck to the bottom. Bring it to a little simmer.
Add the pasta right into the broth, cover it up, and let it cook until the pasta is al dente.
Once the pasta's cooked, stir in the heavy cream, sun-dried tomatoes, the chicken you cooked earlier, and a big handful of spinach. Let the spinach wilt down.
Mix in the parmesan.
Taste it — add a little more salt and pepper if you need to — and some fresh herbs on top.