Preheat the oven to 400ºF.

Place the chicken breast in baking pan. Sprinkle with garlic, smoked paprika, salt and pepper. Bake on the center rack for 15 - 18 minutes until the internal temperature reaches 165ºF.

Meanwhile, bring a large pot of water to boil.

Once boiling, add your pasta and cook according to package instructions.

Once you’ve added the pasta, heat a skillet over medium low and add the oil. Once hot, add the onion, garlic, bell pepper and zucchini. Season with salt, pepper and Italian seasoning and cook until starting to soften, about 5 minutes.

Add the tomatoes and spinach and cook until wilted. Remove from heat and set aside.

When pasta is done cooking, set 1 cup of pasta water aside and drain the pasta. Add back to the pot, followed by the butter.

Add the veggies and stir to combine.

Remove the chicken from the oven and pan, and cut into bite-sized pieces. Add to pot.

Finish with cheese and pasta water (adding a splash at a time), stirring thoroughly until you have a saucy texture. I used the entire cup, but it depends on the type of pasta you used, so start small and add as needed.

Serve immediately with fresh herbs and a bit more parmesan if desired. Enjoy!