Cut the chicken breast fillets into bite sized pieces and place in a bowl with onion powder, garlic powder, smoked paprika, salt, and pepper. Toss well to coat the chicken in the spices. In a large pot or Dutch oven, heat a tablespoon of the oil from the jar of sundried tomatoes over medium heat. Add the chicken and cook for 6-7 minutes, or until golden brown and fully cooked through. Remove the chicken from the pan and set aside.

While the chicken is cooking, bring a large pot of salted water to the boil. Add the dried pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.

In the same pot used for the chicken, add the dairy free butter, minced garlic and sundried tomato strips. Sauté for 2 minutes until fragrant. Sprinkle the plain flour into the pan and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the oat milk, whisking continuously to create a smooth sauce. Stir in the nutritional yeast and mixed herbs. Allow the sauce to simmer for 5-7 minutes, until it thickens slightly.

Add the chicken pieces back into the pan along with the cooked pasta. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Stir in the baby spinach, lemon zest, and juice. Mix through until the spinach has wilted. Taste and season with salt and pepper to taste. Serve between bowls while hot, garnished with extra lemon zest and chopped parsley or basil if desired.