Bring a large saucepan of salted water boil and add penne. Cook until al dente, then drain, but reserve pasta water in a jug or bowl.

Heat tbsp of olive oil, on medium-high heat, in a non-stick pan and add seasoned chicken breast. Sear chicken breast 4-5 mins on each side, until nicely charred and cooked through, then remove from pan.

Deglaze pan with a splash of red wine vinegar, then add shallots and sweet red pepper, cook for 5 mins on low-medium heat, stirring occasionally, before adding light cream cheese, tomato puree, smoked paprika, oregano and a large ladle of pasta water. Stir to combine, until you are left with a creamy sauce.

Using two forks, pull apart chicken, then add back pan along with spinach. Stir and allow to spinach to wilt, before adding cooked penne, parmesan and enough pasta water to create a creamy, emulsified sauce. Then add light cream if you are opting to use it.