Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, paprika, and oregano. Sauté for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes soften.

Pour in the chicken broth and bring to a simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the cooked chicken to the skillet. Add the cooked pasta and fresh spinach. Toss everything together until the spinach has wilted and the pasta is thoroughly coated.

If the sauce is too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.

Garnish with fresh basil and an extra sprinkle of Parmesan. Serve immediately.