Heat 1-2 TBS cooking oil in a large deep skillet over medium high heat.
Cut chicken into bite size pieces. Season with 1/2 tsp each of salt, black pepper, garlic powder, onion powder, and paprika. Place chicken into hot skillet in a single layer. Cook for 3-4 minutes until golden brown on the bottom.
Flip chicken over and cook for an additional 3-4 minutes. Move chicken around until cooked through. Should be white in the center and tender. Remove chicken to a plate and set aside.
Bring a large pot of water to a boil. Add in 1/2 TBS salt & the uncooked pasta. Cook per directions on back of package until al dente or the tenderness you desire. Drain pasta well.
To the same skillet that the chicken was removed from, heat 1 TBS butter until melted and starts to sizzle. Add in garlic and cook for 1 minute. Stir in chicken broth and heavy whipping cream. Season with 1/4 tsp each of salt, black pepper, garlic powder, onion power, paprika, and Italian seasoning.
Bring to a boil and allow to thicken slightly. Add in roasted red bell pepper, parmesan cheese and cooked chicken. Stir.
Add in spinach. Stir to coat & wilt the spinach down. Stir in the cooked and drained pasta. Let sit for a few minutes to thicken. Top with extra parmesan cheese. Enjoy.