Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Season chicken breast on all sides with garlic parsley salt and paprika. Let sit for a few minutes.

Heat olive oil in a deep skillet over medium heat. Cook seasoned chicken for about 6-7 minutes on each side until golden brown and fully cooked. Let it rest before slicing.

In the same skillet, reduce heat to medium-low and melt unsalted butter. Add cherry and sun-dried tomatoes, sauté for 3-4 minutes until softened.

Add pressed garlic to the skillet, stirring for 1-2 minutes until fragrant. Avoid burning.

Pour in heavy cream, stirring gently. Bring to a simmer and thicken slightly for 2-3 minutes.

Add chopped fresh spinach and cook for 2-3 minutes until wilted.

Mix in cooked pasta and sliced chicken, tossing to combine. Add reserved pasta water if the sauce is too thick.

Sprinkle with grated Parmesan cheese and adjust seasoning before serving.

Plate while warm, garnishing with fresh herbs. Enjoy!