Season the Chicken – In a small bowl, mix all the spice rub ingredients. Coat both sides of the chicken cutlets evenly.

Cook the Chicken – Heat a large skillet over medium heat and add the oil. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.

Make the Sauce – In the same pan, add butter and minced garlic. Sauté for 1 minute, then add cherry tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Stir in the tomato paste, mixing well, then pour in the heavy cream. If the sauce needs thickening, whisk together the flour and water to make a slurry, remove the pan from heat, and gradually stir it in to prevent clumps.

Simmer & Cook Pasta – Let the sauce simmer for 10 minutes until thickened. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking process.

Finish the Dish – Stir in the garlic powder, smoked paprika, and chopped spinach. Add the cooked pasta, tossing to coat it in the creamy sauce. Taste and adjust seasoning with salt and pepper.

Serve & Enjoy – Slice the cooked chicken and place it on top of the pasta. Serve immediately and enjoy this comforting, creamy dish!