Prep the chicken: Pat chicken dry and slice into thin cutlets or bite-size pieces. Season all over with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.

Boil the pasta: Cook pasta in well-salted water until just shy of al dente. Reserve 3/4 cup pasta water, then drain.

Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until browned and cooked through. Transfer to a plate and tent with foil.

Flavor base: Lower heat to medium. Add remaining 1 tablespoon oil. Stir in garlic, sun-dried tomatoes, tomato paste, and red pepper flakes. Cook 1–2 minutes until fragrant and the paste darkens slightly.

Build the sauce: Pour in chicken broth and remaining 1/2 teaspoon Italian seasoning. Simmer 3–4 minutes to reduce slightly.

Creamy finish without curdling: In a small bowl, whisk Greek yogurt with 2–3 tablespoons of hot broth from the skillet to temper it. Turn heat to low, then whisk tempered yogurt into the skillet. Stir in parmesan until smooth.

Toss it all together: Add spinach and stir until just wilted. Return chicken and any juices to the pan. Add drained pasta and toss. Splash in reserved pasta water as needed to loosen the sauce until silky and glossy.

Season and brighten: Taste and adjust salt and pepper. Add a small squeeze of lemon for brightness if you like.

Serve: Top with extra parmesan and chopped basil. Serve hot.