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In a large pan, heat about 1 tbsp of sun-dried tomato oil and ½ tbsp butter over medium heat. Cook your chicken and remove from the pan. Let rest for 10 minutes before cutting.
Reduce heat to low. Add in your second half of butter and another touch of sun-dried tomato oil. Add in your shallot and season with Italian seasoning and red pepper. Saute for a few minutes. Throw in your garlic and cook for another 30 seconds
Add in your wine, scraping up any brown bits left in the pan. Stir and simmer until reduced (about 3 minutes or so)
Pour in your chicken broth and season with salt and pepper. Bring to a soft boil and add in your pasta. Stir. Reduce heat and cover. Simmer until the pasta is cooked through, about 10-12 minutes, stirring occasionally.
Once the pasta is done, add in your boursin and stir until fully combined.
Add in your cooked chicken, sun-dried tomatoes, and spinach. Stir to combine and let spinach welt. Taste for seasonings
Serve immediately and top with parmesan and a squeeze of lemon. Enjoy!