Season chicken with salt and pepper. Add 2 Tbsp sun-dried tomato oil to a large skillet over medium-high heat and add chicken to the skillet. Cook until chicken is cooked through and has nice color. Remove from skillet.
Add 2 more Tbsp of sun-dried tomato oil back to the skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
Meanwhile begin cooking your pasta (in a separate pot) according to package directions.
Add the cream, milk, cream cheese, Parmesan cheese, crushed red pepper flakes, onion powder, paprika and one tsp EACH of salt and pepper.
Simmer over medium heat until the cream cheese is melted into the sauce and the sauce is thick and creamy.
Lower heat to medium-low. Add the chopped sun-dried tomatoes, cooked chicken and spinach. Cook until the chicken is warm again and the spinach is wilted.
Remove pasta directly from water and place it into the sauce. Top with more freshly shaved Parmesan cheese and stir well to coat the pasta. Re-season with salt and pepper. Remove from heat.
Divide pasta among bowls and top with more fresh Parmesan, if desired.
