Bring a large pot of salted water to a boil for the pasta. Cut chicken breast into 1-inch cubes and season with garlic powder, Italian seasoning, paprika, salt, and black pepper.

Mince garlic and dice tomatoes. Prepare all seasonings and vegetables before cooking to keep the process smooth.

Once the water boils, add the pasta and cook according to package directions until al dente, usually about 9–11 minutes.

Drain and set aside, reserving about 1/4 cup of pasta water.

Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for 4–5 minutes per side until golden brown and cooked through.

Remove chicken from the skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add diced tomatoes and spinach, cooking for 2-3 minutes until the spinach wilts.

Pour in the cream, stirring to combine. Add grated parmesan and red pepper flakes, and mix until the cheese melts.

Add the cooked chicken and pasta back into the skillet. Gently fold together and adjust the sauce with reserved pasta water as needed.

Serve immediately while hot.