Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked fettuccine or penne and cook until al dente, about 8-10 minutes. Drain and set aside, reserving some pasta water.

Sauté the Chicken: Heat olive oil in a skillet over medium-high. Season chicken with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Cook until golden brown, about 4-5 minutes. Remove and set aside.

Prepare the Sauce Base: Pour chicken broth or wine into the skillet, deglazing it. Add minced garlic, Dijon mustard, flour, and lemon juice. Simmer for about 1 minute until thickening.

Incorporate Creamy Ingredients: Add sun-dried tomatoes and heavy cream. Let it simmer for 2-3 minutes until the sauce thickens.

Combine Chicken and Sauce: Return chicken to the skillet, stir to combine with sauce and cook for an additional 2-3 minutes.

Add Greens and Fresh Herbs: Stir in baby spinach and fresh basil, cooking until spinach wilts down, about 1-2 minutes.

Toss with the Pasta: Combine drained pasta with the creamy sauce mixture, adding pasta water if necessary for consistency.

Serve and Enjoy: Divide into bowls and top with grated Parmesan cheese. Serve immediately.