Add 3 tbsp of salt to a large pot of water and bring to a boil. Cook the pasta according to package directions. Drain and set aside.

Next, prep and cut the chicken into 1/2-1 inch bite-sized pieces and season the chicken with salt, black pepper, Italian seasoning, and smoked paprika.

Heat a large skillet to medium-high heat. Once hot, add the olive oil and add the chicken and cook for about 6-8 minutes per side until golden brown. I recommend cooking the chicken in two batches if your chicken starts to touch. We do not want to overcrowd the pan. We want the chicken to have a nice color, but that will not happen if you put too many chicken pieces in the pan at one time, as they will be too close and will steam instead of sear. Once the chicken is browned, remove the chicken from the skillet and set aside. Note, the chicken will continue cooking in the sauce in Step 6.

In the same skillet, reduce the heat to medium-low and add the minced shallot. Cook for 2-3 minutes or until the shallots are tender. Then, add the minced garlic and crushed red pepper flakes (if using). Cook for 30 seconds until fragrant.

To ensure a good thick sauce, add 2 tbsp of butter to the skillet. Once melted, add 1 tbsp of flour to the skillet. Cook the flour for 1-2 minutes until flour is cooked, stirring frequently.

Next, add the chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Let it simmer for 2-3 minutes until the sauce thickens. Season the sauce with salt, pepper, and lemon juice (if using) to taste.

Next, add the spinach and chicken to the sauce and cook the chicken until it has no pink and is cooked through (about 3-5 minutes). The internal temperature of the chicken should be at least 165 degrees.

Then, add the drained pasta to the skillet with the sauce and toss to coat with sauce. Once warmed through, add the 1/3 cup of chopped basil and toss again.

Once hot, serve the pasta and garnish with additional fresh basil and extra Parmesan cheese.