Step 1

Cook the pasta according to the package instructions.

Step 2

While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil,  one teaspoon of garlic powder, paprika, salt and pepper.

Step 3

Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.

Step 4

Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.

Step 5

To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.

Step 6

Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.

Step 7

When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.

Step 8

Remove from the heat, transfer to a plate and grate some more parmesan on top.

Step 9

Serve immediately!