Combine salt, pepper, paprika, and Italian seasoning in a small bowl. Cut the chicken into 1-inch bite-sized cubes and rub them thoroughly with the spice mixture, ensuring even coating on all sides. This advance seasoning allows the flavors to penetrate the meat as it cooks. While you're prepping, get your pasta water boiling in a large pot—this head start means pasta will be ready when you need it.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken and cook for 5-7 minutes per side until golden brown and reaches 165°F internally. While the chicken cooks (and after it finishes), add your pasta to the boiling water and cook for 1 minute less than the package instructions—it will finish cooking in the sauce, so slightly underdone is perfect. I like to use high-quality olive oil here because it develops a better crust on the chicken.

While the pasta finishes cooking, melt 4 tablespoons of butter in a separate skillet over medium heat. Once melted, whisk in 2 tablespoons of flour to create a roux, stirring constantly for about 1 minute to cook out the raw flour taste. Blend 2 cups of cottage cheese with 2 cups of milk, 1 cup of freshly grated Parmesan, 2 minced garlic cloves, and 0.5 teaspoon of salt until completely smooth—using a blender ensures a silky, lump-free sauce. Pour the blended mixture into the roux and whisk constantly, then simmer for 4-5 minutes until it thickens enough to coat the back of a spoon.

Drain the cooked pasta, reserving 1/2 cup of pasta water, and lightly toss with a drizzle of olive oil to prevent sticking. Stir 8 ounces of fresh spinach into the creamy sauce from Step 3 until completely wilted, which takes about 1-2 minutes. Add the drained pasta to the sauce and fold gently to combine, using the reserved pasta water a tablespoon at a time if the mixture seems too thick. I find that blending the cottage cheese creates such a smooth sauce that you rarely need all the pasta water, but having it on hand gives you control over the final consistency.

Remove the cooked chicken from the skillet and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat tender and moist. Transfer the pasta and sauce mixture to a serving dish or individual bowls, then top with the rested chicken pieces. Finish with a generous pinch of red pepper flakes for a subtle heat and visual appeal. Serve immediately while everything is hot.