Begin by slicing each chicken breast in half horizontally to promote even cooking. Season both sides generously with garlic powder, onion powder, paprika, chili powder, oregano, salt, and pepper.

Heat a drizzle of olive oil in a large skillet over medium-high heat, providing a sizzle as the chicken cooks.

Place the seasoned chicken in the hot skillet, cooking for about 5-7 minutes on each side until they are golden brown and cooked through to an internal temperature of 165°F. Once done, transfer the chicken to a cutting board to rest.

In a large pot, bring heavily salted water to a rolling boil. Add 4 cups of rigatoni and cook according to package instructions for about 8-10 minutes, until al dente. Reserve ½ cup of pasta water before draining the rigatoni.

In the same skillet used for the chicken, reduce heat to medium and add minced garlic and finely chopped shallot into the residual oil. Sauté for 2-3 minutes until fragrant and translucent.

Add a pinch of red pepper flakes and the tomato paste, cooking for an additional minute.

Pour in the heavy cream and add the sun-dried tomatoes, spinach, and halved cherry tomatoes. Stir gently and let the mixture simmer for about 5 minutes.

Stir in grated parmesan cheese and season with salt and pepper to taste.

Gently fold the drained rigatoni into the sauce. If the sauce appears thick, gradually add some of the reserved pasta water.

Slice the rested chicken into strips and arrange atop the pasta. Serve garnished with extra parmesan and fresh parsley.