Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, then drain and set aside.

In a bowl, combine chicken breast with garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss until evenly coated and let rest for a few minutes.

Heat olive oil in a skillet over medium-high. Add the seasoned chicken and sauté for 6-8 minutes until fully cooked and golden brown. Remove chicken and set aside.

In the same skillet, reduce heat to medium, melt butter, and add garlic. Sauté for 30 seconds, then add tomatoes and spinach, cooking until spinach wilts.

Lower heat and slowly pour in cream, stirring. Add Parmesan and mix until melted. Return chicken and pasta to skillet, tossing to coat with sauce. Adjust consistency with reserved pasta water.

Transfer to plates and garnish with extra Parmesan and red pepper flakes if desired. Serve hot.