Preheat oven to 350°F.

Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.

In a small bowl, combine paprika, garlic powder, salt, and pepper.

Sprinkle seasoning mixture over chicken on all sides.

In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side until browned.

Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.

Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.

Add rigatoni to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes).

In the same large skillet where you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.

Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.

Add heavy cream and milk. Stir to combine.

Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.

Add the cooked pasta and toss to coat.

Slice or cube the chicken and add to the pasta and sauce.

Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.