Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Reserve about half a cup of the pasta water before draining, then set the pasta aside.

Season the chicken strips with salt, pepper, paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to let it burn.

Reduce the heat to medium and pour in the heavy cream. Bring it to a gentle simmer. Stir in the Parmesan cheese and keep whisking until the cheese has melted and the sauce begins to thicken slightly.

Add the fresh baby spinach to the skillet and stir until it begins to wilt into the sauce. Return the cooked chicken to the pan and add the cooked pasta. Toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.