Cook the penne pasta according to the package instructions. As the pasta cooks, season the cubed chicken with salt, paprika, onion powder, and black pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and sear it on both sides until golden brown, which should take about 8 minutes. Remove the chicken from the pan and set it aside.

In the same skillet, melt the butter. Once melted, add the sliced onion and sauté until it becomes tender. Then, stir in the minced garlic and cook until it’s fragrant.

Pour in the white wine and chicken stock to deglaze the pan, using a rubber spatula to scrape up any bits stuck to the bottom.

Add the sun-dried tomatoes and cook for 2 to 3 minutes until just warmed through.

Lower the heat, then add the heavy cream and bring it to a gentle boil. Stir in the grated parmesan until melted and combine well. Taste and adjust the seasoning if needed.

Mix in the baby spinach and cook until it wilts down. Then, return the chicken and the drained pasta back into the skillet. Toss everything together until well combined.

Serve hot, garnished with fresh parsley, extra parmesan, and crushed red pepper flakes.