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Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add diced grilled chicken to the pan and cook until slightly browned.
Toss in sun-dried tomatoes and spinach leaves. Cook until spinach wilts.
Pour in the heavy cream, sprinkle smoked paprika, and season with salt and pepper. Stir well.
Add the cooked fettuccine and toss everything until coated.
Stir in grated Parmesan until melted and creamy.
Adjust seasoning and serve hot.