Season chicken breasts with salt, pepper, paprika, and garlic powder, then cook in olive oil until golden brown and cooked through; remove from pan and set aside.

Cook fettuccine according to package directions until al dente; reserve some pasta water and then drain.

In the same pan, sauté minced garlic and chopped sun-dried tomatoes until fragrant.

Add chicken broth and heavy cream, bringing the mixture to a simmer and stir in grated Parmesan cheese until melted and smooth.

Stir in fresh spinach until wilted, then add the cooked fettuccine and sliced chicken, tossing to combine.

Garnish with fresh basil and red pepper flakes if desired, then serve immediately.