Horizontally slice the chicken breast through the center to create two even-sized thin breasts. Evenly coat each side with smoked paprika, oregano, onion powder, salt, and black pepper.

Heat sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken breasts and fry for about 3 minutes per side until lightly charred and just cooked through. Remove from pan and set aside on a plate to rest. Slice into thin strips just before use.

Meanwhile, bring a large pot of well-salted water to a boil and add the pasta. Cook until al dente according to package instructions. Do not drain the pasta water; keep some reserved.

Lower heat to medium in the chicken pan and melt butter. Add diced garlic and sauté for 10-20 seconds without burning. Stir in tomato puree and cook for about 1 minute. Add chicken stock and heavy cream, then mix in sun dried tomatoes, fresh basil, and freshly grated parmesan. Bring the mixture to a gentle simmer, then reduce heat to low.

Stir in baby spinach until it just begins to wilt. Using tongs, transfer the drained pasta directly from the pot to the pan with the sauce, tossing well to coat the pasta. Add sliced chicken along with any resting juices, and continue tossing until the sauce thickens and clings to the pasta. If sauce becomes too thick, loosen it by adding a splash of reserved pasta water.

Taste and adjust salt and pepper as needed. Serve with additional fresh basil and parmesan cheese if desired for extra flavor and garnish.