Place two tablespoons of oil into a deep frying pan and turn the heat on to medium low. Adjust heat as needed to keep chicken cooking but not bruning.

Mix garlic powder, Italian seasoning, paprika, salt and pepper together and rub seasoning into both sides of chicken breasts.

Place chicken breasts into pan with the hot oil. Cook the chicken until the internal temperature reaches 165℉. Turn the chicken breasts over every five minutes until done.

Cook the pasta according to the package instructions while the chicken cooks. Drain and place back into the pan. Set aside.

Remove the chicken breasts from the frying pan and set on a cutting board. Cover with foil to rest.

In the frying pan that you just removed the chicken from, place the butter and minced garlic. Stir and cook for one minute.

Add the flour and stir to combine.

Add the heavy cream and bring to a low simmer to thicken (this should just take 8-10 minutes). Stir this mixture to blend the small pieces of seasoning that were left in the pan from cooking the chicken.

Add the salt, pepper and freshly grated Parmesan cheese. Stir to combine and melt the cheese.

Add the spinach and the drained sun dried tomatoes. Heat through to wilt the spinach.

Slice the chicken while the spinach wilts.

Pour sauce over the drained pasta in the pan and stir to combine.

Serve pasta and sauce immediately, topped with slices of chicken and extra Parmesan cheese. Enjoy this delicious dinner recipe fresh and hot.