Scoop out 3 tablespoons of oil from the sun-dried tomato jar and pour it into a large pot or a deep skillet. Chop up the sun-dried tomatoes and set them aside for later.

Place the pot over medium-high heat. Add the chicken, sprinkle in 3 teaspoons of Italian seasoning, a dash of paprika, and a pinch each of red pepper flakes, salt, and pepper. Let everything cook until the chicken is golden and sizzling—about 5 minutes. Stir in 1/4 cup of parmesan cheese, cook for another minute, then take the chicken out of the pot and set it aside.

In the same pot, add a little more oil along with the butter. Toss in the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook it all together for about 3 minutes, until it smells amazing.

Pour in 3 1/2 cups of water and bring it to a boil. Once boiling, add the pasta and cook, stirring often, until it’s just tender—about 8 minutes.

Now stir in the cream, spinach, those chopped sun-dried tomatoes, and the rest of the parmesan (about 3/4 cup). Slide the chicken back into the pot, along with any tasty juices left on the plate.

Serve it up with a sprinkle of fresh parmesan and some basil on top. Enjoy! 🌿🧀🍝