1. Cook the pasta
   Bring a large pot of generously salted water to a boil. Cook the linguine (or your preferred long-cut pasta) until al dente according to the package instructions. Reserve about 1 cup of the pasta water, then drain the pasta.
2. Prepare the chicken
   Slice each chicken breast horizontally to create two thinner cutlets. In a small bowl, combine the smoked paprika, oregano, onion powder, salt, and black pepper. Coat both sides of the chicken evenly with the seasoning.
3. Sear the chicken
   Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden brown and fully cooked through. Transfer to a plate and let it rest for a few minutes before slicing into strips.
4. Start the sauce
   Reduce the heat to medium. Melt the butter in the same skillet, then add the diced garlic. Sauté for about 30 seconds until fragrant. Stir in the tomato purée and cook for 1–2 minutes to deepen its flavor.
5. Build the creamy sauce
   Pour in the chicken stock, stirring to loosen any browned bits from the bottom of the pan. Add the heavy cream and bring the mixture to a gentle simmer.
6. Add the Tuscan flavors
   Stir in the finely diced sun-dried tomatoes and let the sauce simmer for 2–3 minutes. Add the grated Parmesan a little at a time, stirring until completely melted and the sauce is smooth.
7. Finish the sauce
   Fold in the chopped fresh basil and baby spinach. Cook for another 1–2 minutes until the spinach has wilted into the sauce.
8. Combine everything
   Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce to your preferred consistency.

Serve
Arrange the sliced chicken over the creamy Tuscan pasta. Garnish with extra grated Parmesan, fresh basil, and freshly cracked black pepper if desired. Serve immediately while hot.

• • The recipe makes about 4 servings.
  • Taste and adjust the seasoning.