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Season chicken with paprika, garlic powder, onion powder, salt & black pepper.
Heat 2 tbsp olive oil in a large pan over medium heat. Add chicken and cook on both sides until golden brown and the internal temperature reaches 165°F. Remove and set aside.
In the same pan, melt the butter and add diced onion. Cook until softened and translucent, then add garlic and cook for about 1 minute.
Add cherry tomatoes and cook for 2–3 minutes until softened. Stir in tomato paste and sun-dried tomatoes and cook for another minute.
Add Italian seasoning, paprika, salt & pepper. Stir, then pour in heavy cream and pasta water. Mix well and simmer for about 2 minutes.
Add spinach and Parmesan. Stir until the spinach wilts and the Parmesan melts into a creamy sauce.
Slice the chicken and return it to the pan. Let it simmer briefly, then add the cooked pasta and toss until everything is coated in the sauce.
Top with extra Parmesan, serve warm & enjoy!!