Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, drain the rest, and set aside.

Season the chicken breast with garlic parsley salt and paprika, coating all sides evenly. Let sit for a few minutes.

Heat olive oil in a deep skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes on each side until cooked through and golden brown. Remove from skillet and slice once cool.

In the same skillet, reduce heat, add unsalted butter and let melt. Add halved cherry tomatoes and sun-dried tomatoes, cooking for 3-4 minutes until softened.

Add pressed garlic and sauté for 1-2 minutes. Pour in heavy cream and let simmer, stirring occasionally.

Fold in chopped spinach, allowing it to wilt for 2-3 minutes. Add sliced chicken and mix well.

Add drained pasta to the skillet, tossing to coat in sauce. Add reserved pasta water to adjust consistency as needed. Stir in freshly grated Parmesan cheese.

Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or herbs.