Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and rinse briefly under cool water to stop cooking. Toss with a teaspoon of olive oil so it doesn’t stick.

Season the chicken: Pat chicken dry. Rub with olive oil, salt, pepper, Italian seasoning, and smoked paprika.

Cook the chicken: Grill, pan-sear, or air-fry until just cooked through (internal temp 165°F/74°C). Rest 5 minutes, then dice or shred into bite-size pieces.

Make the dressing: In a large bowl, whisk Greek yogurt, mayo, Parmesan, broth, minced garlic, lemon zest and juice, red pepper flakes, and a pinch of salt and pepper. You want a pourable, creamy consistency; add a splash more broth if needed.

Layer the flavor: Stir in chopped sun-dried tomatoes and half the basil. The oil from the tomatoes will help the sauce taste rich without heavy cream.

Add greens and pasta: Fold in spinach so it softens slightly in the dressing. Add the cooled pasta and toss to coat evenly.

Add chicken: Mix in the diced or shredded chicken. Taste and adjust seasoning with more salt, pepper, or lemon juice.

Optional add-ins: Stir in roasted red peppers, pine nuts, or cannellini beans if using. These add texture and extra protein.

Finish and chill: Sprinkle remaining basil over the top. Chill for at least 20–30 minutes so the flavors meld. If it thickens too much in the fridge, loosen with a tablespoon or two of broth or water before serving.

Serve: Enjoy cold or at cool room temperature. Add a final dusting of Parmesan and a squeeze of lemon if you like it brighter.