Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil.
Heat the remaining oil, in a large pot or pan, over medium-high heat.
Add the chicken and sear, on both sides, until golden brown, cooked through and no longer pink in the middle.
Transfer chicken to a warm plate and tent with foil; set aside.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally; about 2 minutes.
Pour in the white wine or chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar; cook for 1 to 2 minutes to release as much flavor as possible.
Stir the flour into the pot and allow to cook for a another minute.
Add the broth, 2-1/2 cups of milk, herbs, salt and pepper; reduce heat and bring to a very low simmer.
Add the dry macaroni and stir occasionally as it comes to a simmer.
Reduce heat to medium low and stir regularly while it cooks; about 9 to 10 minutes or until the sauce thickens and the macaroni is al dente (tender but still firm).
Add the spinach and stir through until wilted.
Take the pot off the stove and quickly stir in all of the cheese.
Adjust salt and pepper, to taste.
If the sauce it too thick, add the remaining 1/2 cup milk, in 1/4 cup increments, until reaching desired thickness.
Keep in mind the sauce will continue to thicken as it cools.
Slice the chicken into strips and stir through the pasta; pour in any juices left from the chicken.
Sprinkle with parsley and stir thoroughly; serve immediately.
