Add the pine nuts to a dry (no oil) frying pan and toast them over medium-low heat, stirring occasionally until the pine nuts are lightly browned. Remove the pine nuts from the pan and set aside.
Season the thinly sliced chicken pieces with salt, pepper and paprika and stir to coat.
Add half of the olive oil to the pan and heat over high heat. Add the chicken and cook on high until the chicken is just cooked through. Remove the chicken from the pan, drain and rest on a plate until the rest of the sauce is finished. Note: if you are using leftover or rotisserie chicken that is already cooked, leave the chicken out until the end. The paprika can be added directly to the sauce in this case. Reduce the heat to low and add the remaining olive oil to the pan. Add the garlic and oregano and cook for 1-2 minutes, until soft and fragrant.
Add the sun dried tomatoes, canned tomatoes and lemon juice and stir until gently simmering.
With the heat on low, gently stir through the cream and bring to a low simmer.
With the heat on low, add the Parmesan cheese and cook for 1-2 minutes, stirring, until the cheese melts completely through the sauce.
Start with adding ½ cup of the reserved pasta water and stir to combine. Add a little more pasta water if needed, a little at a time, until the sauce reaches your desired consistency.
Turn the heat off and add the spinach leaves, stirring until they are wilted through the sauce.
Taste the sauce and season further with salt and pepper, if needed.
Add the chicken, pine nuts and drained pasta to the sauce and stir to combine. Spoon into bowls and serve immediately with basil leaves and additional grated parmesan.