Bring a large pot of salted water to a rolling boil. Add the rigatoni or penne and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Season the chicken breast with garlic parsley salt and paprika, coating evenly.

Heat olive oil in a deep skillet over medium-high heat. Cook the seasoned chicken for 5-7 minutes on each side until golden and cooked through. Rest before slicing.

Melt butter in the same skillet over medium heat. Sauté cherry tomatoes and sun-dried tomatoes for 3-4 minutes until softened.

Stir in pressed garlic and cook for 1-2 minutes until fragrant.

Pour in heavy cream and bring to a gentle simmer, allowing to bubble for 5-6 minutes until it thickens.

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

Fold in the cooked pasta and sliced chicken, adding reserved pasta water as needed to adjust the consistency.

Serve hot, garnished with grated Parmesan cheese.