1. Wash the chicken and pat it dry with paper towels. 2. In a medium bowl, coat the chicken with paprika, Italian seasoning, salt, and pepper. 3. Heat the sun dried tomato oil in a large skillet over medium heat. Then, sear the chicken for 3 minutes on both sides. 4. Reduce the heat to medium-low and place a lid on the pan. Then, cook the chicken thighs for 6 to 10 more minutes until the internal temperature reaches 165 degrees. 5. Set the chicken aside to cool while you make the rest of the dish.

1. Boil the pasta according to the package directions for al dente. Then, drain it and set aside. 2. Melt the butter in the pan and sauté the dried shallots, minced onion, minced garlic, sun dried tomatoes, and tomato paste with the pasta seasonings on medium-low heat for 2 minutes until fragrant. 3. Add the flour and stir to combine. 4. Pour in the chicken broth, heavy cream, and spinach. Cook until the sauce thickens and the spinach wilts. 5. Add the parmesan cheese and stir until creamy. 6. Dice the cooled chicken into bite-size pieces. 7. Combine the chicken and pasta in the skillet, garnish with fresh basil, and serve.