Cook pasta in salted boiling water until al dente, reserve 1/4 cup of pasta water, and drain.
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and paprika.
Sear chicken in the skillet until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Stir in chopped sun-dried tomatoes and cook for another minute.
Pour in chicken broth, scraping up any bits from the pan.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan until fully melted and sauce thickens slightly.
Add baby spinach and stir until wilted.
Return cooked chicken to the skillet.
Add cooked pasta and reserved pasta water, tossing everything together until well coated.
Simmer for 2–3 more minutes to let the flavors meld.
Serve hot, garnished with crushed red pepper flakes and parsley if desired.