In a large saute pan, over medium heat, add the olive oil, cayenne pepper, and smoked paprika. Swirl to combine.

Slice the chicken into bite-sized pieces. Cook the chicken in the spicy oil until fully cooked (165°F). (About 8 minutes but times may vary)

Shortcut: I cook my chicken breasts in the Instant Pot for 10 minutes with 1 cup of water. I season them with Lawry’s Seasoned Salt and garlic pepper. Let the Instant Pot do a “natural release” of steam, remove the chicken and slice into bite sized pieces. Add the sliced chicken to the spicy oil and cook until golden brown. THIS WILL NOT TAKE AS LONG AS LISTED ABOVE BECAUSE YOUR CHICKEN IS ALREADY COOKED!

While you are cooking your chicken, boil your pasta according to the package instructions (in salted water) and drain when finished. (I toss my pasta with 1 TBSP butter, but this is optional)

Shortcut: I cook my pasta in the Instant Pot. It is much quicker! For 16 ounces of pasta add 4 cups of water and cook for 3 minutes. Let the pressure naturally release for 5 minutes. Open the lid and stir vigorously 20-30 times. Replace lid (keeping Instant Pot turned off) and allow pasta to continue to absorb water for 5-10 minutes. I then toss mine with 1 TBSP of butter.

Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted. Add the heavy cream and crushed red pepper flakes to the pan and simmer for 5 minutes.

Reduce heat to low and add the parmesan cheese to the pan and whisk quickly to combine, just heating through.

Finally, stir in the spinach and sun-dried tomatoes and drained pasta. Serve hot and enjoy!