In a large pan over medium-high heat add 1 tablespoon of olive oil. Once hot, add the ground chicken. Use a spatula to gently break up the meat, stirring frequently until fully cooked and no longer pink in colour. Season with salt and black pepper.

Once the meat is cooked, add the remaining 1 tablespoon of olive oil followed by the garlic, onion, sundried tomatoes, Italian seasoning, red pepper flakes, and paprika. Cook, stirring frequently until garlic is fragrant and onions appear translucent in colour. Add the spinach in, stirring until wilted.

To the same pan, pour in chicken broth and add the dry pasta. Bring to a boil. Once boiling, reduce the heat to a simmer, cover and allow the pasta to cook (this should take about 15 - 20 minutes depending on the size and type of your pasta). I recommend stirring periodically to ensure the bottom of the pan does not burn.

Remove from the heat, stir in Parmesan cheese and Greek yogurt. Serve topped with fresh basil