Boil a salted pot of water and cook pasta al dente according to package directions.
Add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Give it a good stir and cook over medium-high heat for 4 minutes, stirring often, until the outside of the chicken is no longer pink.
Remove the chicken from the pan and set aside.
Add the chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined and let it bubble for a minute or so.
Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes.
Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through (be careful not to overcook).
Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed.
Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan.
I used the julienned sun-dried tomatoes that are packed in oil.