Season chicken. Combine paprika, salt, oregano, cayenne, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle seasoning over chicken, tossing to coat.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from heat and set aside.

In the same pan, melt 2 tablespoons butter. Add shallots and garlic and saute until softened, about 1 minute. Add sun-dried tomatoes and Italian seasoning, stirring to combine. Add white wine and bring to a boil. Continue to simmer until reduced by ½, about 2-3 minutes.

Add chicken broth and bring to a boil. Add kale and cook until wilted, about 2 minutes. Add heavy cream and grated parmesan, stirring until combined. Reduce heat to low and continue to simmer for 3-4 minutes or until cheese is melted. Season sauce with salt and pepper and keep warm.

Meanwhile, cook pasta according to directions on package. Reserve ½ cup pasta water and drain pasta.

Add cooked pasta to sauce along with reserved ½ cup pasta water. Bring to a simmer, stirring until pasta is well coated. Adjust seasoning with salt and pepper.

Portion pasta into bowls and sprinkle grated parmesan on top. Serve immediately.