Paper towel dry the chicken and season with salt, pepper and garlic powder; set aside.
Heat olive oil in a large deep skillet.
Add chicken breasts and cook, on medium high heat, for about 4 minutes per side until nicely browned; if chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center.
Remove chicken from pan and slice.
Add butter to the hot pan and once it melts, add chopped garlic and cook for 1 to 2 minutes until fragrant.
Add tomatoes and cook for 3 minutes, on medium high, until tomatoes release their juices.
Add fresh spinach and cook until it wilts.
Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt; mix thoroughly.
Add heavy cream while still cooking on low heat.
Once heavy cream is slightly simmering, slowly add Parmesan cheese; stir on low simmer until smooth.