Tuscan Chicken Pasta with Tomato Basil Fettuccine

Instructions: 

1. Preheat oven to 350ºF.
2. Combine 1 tsp. paprika, 1 tsp. garlic powder, 1 tsp. salt, and ½ tsp. pepper in a small bowl. Drizzle chicken with 2 Tbsp. olive oil, then sprinkle seasoning mixture over chicken and rub in on all sides.
3. Heat a large, oven-safe skillet over medium-high heat and heat remaining 1 Tbsp. of olive oil. Add chicken and sear until browned, or about 3 minutes on each side (chicken will not be cooked through).
4. Transfer skillet to oven and cook for 10-15 minutes, or until internal temperature reaches 165ºF. Remove from oven, cube chicken and set aside.
5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
6. In the same skillet, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking until shallots are softened, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
7. Add tomato paste, oregano, and remaining paprika, garlic powder, salt and pepper, stirring to combine. Add heavy cream and milk and stir.
8. Add spinach, Parmesan and cherry tomatoes, tossing to combine. Reduce heat to low and simmer until cheese is melted and spinach is wilted, about 8-10 minutes.
9. Add pasta and chicken and toss to coat. 
10. Divide the pasta into serving dishes and garnish with Parmesan cheese. Serve and enjoy!