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Begin by seasoning the chicken thighs with salt, pepper, paprika, Italian seasoning, and red pepper flakes. Drizzle with olive oil and mix well.
Sear the chicken in a pan for about three to four minutes on each side until cooked through, then set it aside to rest.
In the same pan, add minced garlic and butter. Lower the heat and let it cook for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and mix them into the garlic and butter.
Pour in the chicken stock and heavy cream, whisking everything together until combined.
Add the grated Parmesan cheese, spinach, and the rested chicken back into the pan, along with an additional half cup of Parmesan.
Finally, incorporate the cooked pasta shells into the mixture and stir to combine. Serve and enjoy!