In a small bowl, combine the salt, black pepper, paprika, and onion powder. Stir to combine. 

Season both sides of each chicken breast with the seasoning mix you just made.

In a large skillet or high-sided saute pan, heat 2 tablespoons of the reserved sun-dried tomato oil over medium to medium-high heat.

When the oil is hot, add the chicken. Cook for 6 to 8 minutes, or until the side touching the pan has a nice golden color. (Don’t mess with it a lot -- just let it sit and sear.) Flip the chicken over once, and let it cook on the second side for another 6 to 8 minutes, or until your chicken registers 165 degrees F. on an instant-read thermometer (you may need to work in batches if you pan isn’t large enough). 

While the chicken is cooking, cook the fettuccine according to package directions.

Remove the chicken from the pan, and set aside.

Add the remaining 2 tablespoons of oil you reserved from the jar of dried tomatoes to the pan. Add the garlic and the mustard, and stir to combine. Cook until the garlic is fragrant, about 30 seconds.

Slowly whisk in the cream, scraping up any bits left on the bottom of the pan as you whisk. 

Bring the mixture to a gentle simmer. (If it’s really boiling away, reduce the heat a bit.) Simmer, stirring constantly for 1 minute.

Add the baby spinach, remaining sundried tomatoes, and Parmesan, and stir to combine well. 

Give the sauce a taste, and add salt and pepper to taste (it’ll need some of both).

Reduce the heat to low, and add the chicken and any juices that have accumulated on the plate back to the cream sauce. Stir to combine, and cook just until the chicken is heated through again.

Remove from the heat, and serve with the cooked and drained pasta.

Garnish with fresh chopped basil if you choose (it’s delicious, but I don’t always have fresh basil).