Step 1: Prepare the Sun-Dried Tomatoes

Drain about 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or Dutch oven. Reserve the remaining tomatoes and chop them into bite-sized pieces.

Step 2: Cook the Chicken

Heat the reserved tomato oil over medium-high heat. Add the cubed chicken along with 3 teaspoons of Italian seasoning, paprika, a pinch of red pepper flakes, salt, and black pepper. Cook for about 5 minutes until the chicken develops a golden exterior.

Sprinkle in ¼ cup of Parmesan cheese and cook for another minute, allowing the cheese to lightly coat the chicken. Transfer the chicken to a plate and set aside.

Step 3: Build the Flavor Base

Reduce the heat to medium and melt the butter in the same skillet. Add the chopped shallot, garlic, and the remaining teaspoon of Italian seasoning. Cook for about 3 minutes until fragrant and softened.

Step 4: Cook the Pasta

Pour 3½ cups of water into the skillet and bring it to a boil. Add the pasta and cook according to the package directions until just al dente, stirring frequently to prevent sticking.

Step 5: Make the Creamy Sauce

Reduce the heat to low. Stir in the heavy cream, Dijon mustard, remaining Parmesan cheese, chopped sun-dried tomatoes, and baby spinach. Continue stirring until the cheese melts completely and the spinach wilts into the sauce.

Step 6: Finish the Dish

Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until the pasta is coated in the creamy sauce and the chicken is heated through.

Finish your Creamy Sun-Dried Tomato Chicken Pasta with fresh lemon juice and garnish with additional grated Parmesan before serving