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Butterfly the chicken in half and rub the chicken seasoning all over
Heat the olive oil in a pan over a medium/high heat and fry the chicken for around 4 minutes on each side until cooked through and golden
Remove the chicken from the pan and place to one side. Add the butter into the pan and once melted add the chopped onion along with the chopped garlic. Once soft add the flour and gradually mix in the chicken stock and the cream until a dough has formed
Add the tomato puree, the oregano and the paprika and mix well, then stir in the Parmesan and some fresh basil. Place the spinach into the pan and allow to wilt, mix it into the sauce and bring to a simmer for a few minutes
Meanwhile, boil the pasta and once cooked add it into the sauce along with the reserved pasta water then mix well
Chop the chicken and place it on top and serve