Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or pot. Finely chop the sun-dried tomatoes and set aside.

Heat the oil over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, paprika, red pepper flakes, salt, and black pepper.

Cook for about 5 minutes, stirring occasionally, until the chicken is golden and nearly cooked through.

Stir in ¼ cup grated parmesan cheese and cook for another minute. Transfer the chicken to a plate and set aside.

In the same pot, melt the butter. Add the chopped shallot, garlic, and remaining teaspoon of Italian seasoning.

Cook for about 3 minutes until fragrant and softened.

Pour in 3½ cups water and bring to a boil.

Add the pasta and cook according to package directions until al dente, stirring frequently to prevent sticking.

Reduce the heat to low. Stir in the heavy cream, Dijon mustard, remaining parmesan cheese, spinach, and chopped sun-dried tomatoes.

Return the chicken and any accumulated juices to the pot.

Stir everything together until the spinach wilts and the sauce becomes creamy and smooth.

Finish the Creamy Sun Dried Tomato Chicken Pasta with fresh lemon juice.

Serve immediately with extra parmesan cheese on top.