Slice chicken breasts in half to create thinner cutlets.
Drizzle the chicken with olive oil, then season both sides with paprika, garlic powder, onion powder, black pepper, salt, and oregano. Rub the seasonings in well.
Add sundried tomato oil and chicken bouillon to a pan over medium heat. Sear the seasoned chicken cutlets until browned and fully cooked through. Remove the chicken from the pan and set aside.
Dice the shallot and mince the garlic. Add them to the same pan with the leftover chicken flavor and sauté briefly.
Stir in the sundried tomatoes, a handful of grape tomatoes, and red pepper flakes.
Pour in the chicken broth and heavy cream. Sprinkle in parmesan cheese and add a handful of fresh spinach.
Let the sauce boil gently and thicken. Once thickened, stir in the cooked pasta until evenly coated. Serve with the seared chicken on top.
Cook it hands-free.
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