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Generously season the chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano and dried basil.
Dice a large shallot and crush and roughly chop some garlic.
In a heavy bottom pot over medium-high heat, add olive oil and carefully lay the chicken in the pot.
Once the chicken is fully cooked, remove it and either chop or shred it.
Add more olive oil to the pot and sauté the garlic and shallots.
Squeeze in some tomato paste and add the sun-dried tomatoes.
After a few minutes, add the chicken stock.
After about 15 minutes, add the heavy cream and a good amount of grated Parmigiano Reggiano cheese.
Let the mixture simmer to thicken up.
After about 20 minutes, season with salt to taste, add the cold butter, the shredded chicken, and a handful of spinach.