Step 1

Cook the pasta according to directions.

Step 2

While the pasta is cooking, chop the shallot into small pieces and cut the chicken into bite-sized pieces (about 3/4" - 1" cubes).

Step 3

Drain the pasta and set aside.

Step 4

Cook the chicken in 1 Tablespoon of the oil and the paprika for about 10 minutes (or until fully cooked and juices run clear).

Step 5

Set the chicken aside.

Step 6

Mix the chicken broth, milk, dijon mustard, oregano, salt, and pepper together in a small bowl.

Step 7

Set aside.

Step 8

Cook the shallot and garlic in the remaining oil for about 3-5 minutes over medium-high heat (or until soft).

Step 9

Add the flour and whisk for about 1 minute.

Step 10

Pour in the creamy pasta sauce and whisk.

Step 11

Bring to a simmer and cook for about 5-7 minutes, or until the sauce begins to slightly thicken and reduce (whisking often).

Step 12

Add in the sun-dried tomatoes.

Step 13

Remove from heat and add in the spinach and parmesan cheese.

Step 14

Add the cooked chicken and pasta back into the pan.

Step 15

Mix until evenly warm, top with crushed red pepper (optional), and enjoy!