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Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add ¼ cup parmesan, cook another minute, then remove the chicken from the pot.
To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 ½ cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, spinach, chopped sun-dried tomatoes, and remaining ¾ cup parmesan. Slide the chicken in, and any juices left on the plate.
Serve the pasta topped with fresh parmesan and basil.