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Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
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Set the pot over medium-high heat. Add the chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch of red pepper flakes, salt and pepper. Cook until golden brown, 5 minutes. Add ¼ cup of parmesan cheese, cook another minute, then remove the chicken from the pot.
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To the same pot, add butter, shallot, garlic, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 ½ cups of water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan cheese, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the pot.
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Serve the pasta topped with lemon juice and fresh parmesan cheese.
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Make your own Italian Seasoning: Mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of dried sage. Store in a sealed container.
