Tuscan Chicken Rigatoni Pasta

Ingredients

• 2 boneless, skinless chicken breasts, about 1 lb.
• 3 T. olive oil, divided
• 1 t. paprika
• 1 t. garlic powder
• 1 t. kosher salt
• 1/2 t. black pepper
• 8 oz. rigatoni pasta, cooked al dente according to package instructions
• 4 T. (1/2 stick) unsalted butter
• 1/4 c. shallot, finely diced
• 1/4 c. sun-dried tomatoes, softened in hot water, drained, chopped
• 1 t. garlic, minced
• 2 T. tomato paste
• 1 t. oregano
• 1/2 t. garlic powder
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 1 1/2 c. heavy cream
• 1 1/2 c. milk
• 1 c. fresh spinach
• 1 c. Parmesan cheese, grated (plus more for garnish)
• 1 c. cherry tomatoes, halved
• salt
• pepper
• freshly chopped parsley, for garnish