Whisk the chicken seasonings together in a small bowl. Lightly drizzle the chicken breasts with olive oil, then rub the seasonings over both sides of the chicken. Let them rest while you prep the remaining ingredients.
Cook the penne pasta al dente according to package directions in salted water. Remember to reserve 1 cup of pasta water before draining. Toss the pasta with a drizzle of olive oil to prevent sticking, then set aside.
Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken and cook for about 4 minutes, or until it is nicely seared. Flip the chicken, cover, and reduce the heat to medium. Cook for approximately 3 to 5 more minutes, depending on the thickness of the chicken, or until the internal temperature reaches 160 degrees F. Transfer it to a cutting board and let it rest for at least 5 minutes before chopping.
In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of sun-dried tomato oil over medium-low heat. Add the sun-dried tomatoes and shallots and sauté for 3 to 4 minutes, until the shallots are tender. Scrape up any brown bits left from the chicken; they add extra flavor! Add the minced garlic and red pepper flakes and cook for an additional 30 seconds. Sprinkle in the flour and stir continuously for 1 minute until thickened.
Lower the heat and slowly whisk in the chicken broth and half and half, stirring until smooth. Add the chicken bouillon and spices, then increase the heat to medium-high to bring to a simmer. Stir in the grape tomatoes. Let it simmer until thickened, stirring often.
Reduce the heat to low and add the Parmesan cheese a handful at a time, stirring until melted and combined.
Stir in the baby spinach and cook over low heat until it wilts, about one minute.
Gently fold in the chopped chicken and pasta until well coated with the sauce. If the mixture seems too thick, add reserved pasta water a little at a time to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, and more red pepper flakes if you like it spicier. Garnish with freshly grated Parmesan if desired.
