Blend together the paprika, garlic powder, and salt, and then evenly sprinkle this mixture over both sides of the chicken to create a coating.

In a generously sized, sturdy skillet, heat it over a medium flame. Introduce the butter to the skillet.

Once the butter has melted, place the chicken breasts into the skillet. Allow them to cook for about 5 minutes per side, ensuring they are thoroughly cooked through.

Carefully transfer the cooked chicken to a plate and keep it aside.

Into the same skillet, add the heavy cream, sun-dried tomatoes, and garlic, and mix them well to combine. Allow the sauce to simmer for about 2 minutes over low heat, allowing it to thicken.

Next, include the spinach into the skillet, and stir it thoroughly. Continue to cook the mixture over low heat until the spinach has wilted and the sauce has achieved a thicker consistency. This should take around 3 minutes.

Reintroduce the chicken back into the skillet, ensuring it gets coated evenly with the creamy sauce.

The dish is ready to be served immediately.