Combine flour, salt, and pepper in a large ziploc bag (or large mixing bowl) and shake or stir to combine.

Add chicken and toss until all chicken is well-coated.

Heat oil and butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, shake any excess flour off of the chicken (discard the excess) and cook chicken (do this in batches if necessary, you may need to add more oil between batches) cooking until golden brown and cooked through. Remove chicken to a plate, cover loosely with foil, and set the chicken aside while you prepare the pasta and sauce.

Reduce stovetop heat to medium and add oil and butter to the skillet (use the same skillet that I cooked the chicken in). Once butter is melted, add onion and pepper and cook, stirring occasionally, until softened (about 5 minutes).

Meanwhile, begin cooking pasta in well-salted water according to package instructions.

Add tomatoes and garlic and cook until garlic is fragrant (about 30 seconds).

Add basil, thyme, salt, pepper, paprika, and crushed red pepper (if using) and stir well.

Drizzle in approximately half of the chicken broth and cook until broth is reduced by at least half.

Drizzle in remaining chicken broth then immediately add the half and half. Reduce heat to medium-low and stir frequently while the pasta finishes cooking.

Once pasta has cooked through, drain well.

Add cooked, drained pasta to the skillet along with the cooked chicken, spinach, and parmesan cheese. Stir well and cook until sauce thickens.

Serve warm, topped with additional parmesan cheese, if desired.