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Preheat oven to 400° F
Boil pasta until al dente. Drain and set aside (keep a little pasta water in there so it doesn’t go hard and get stuck together)
In a large oven safe saucepan, heat 1 tbsp of the sun-dried tomato oil over medium heat. Fry off the chicken until no longer pink and remove from pan. Set aside.
In the same pan, melt butter and add salt, pepper, chili flakes, oregano, and smoked paprika. Stir to toast before adding onion and continue cooking for 3-4 minutes.
Add garlic and cook for another 30 seconds.
Turn the heat down, add in the cream and stir. Let it simmer for 2 minutes before adding mozzarella and 2 tbsp Parmesan cheese. Stir until melted.
Add in sun-dried tomatoes, broccoli, spinach, chickens and pasta. Stir until completely combined.
Top with remaining Parmesan cheese (and extra mozzarella if you want it extra cheesy).
Bake for 15 minutes or until top is golden and bubbly.