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Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.
Meanwhile heat the oil in a large frying pan over a medium-high heat.
Add the chicken pieces to the pan and sprinkle over the salt, pepper, oregano, thyme, paprika, and garlic powder.
Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.
Add the onion and cook for 3-4 minutes until the onion starts to soften.
Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
Next pour in the wine and allow to bubble for 2 minutes.
Now add the chicken stock, salt, and pepper. Bring to the boil, then simmer for 5 minutes.
Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
Serve topped with a sprinkling of fresh parsley.