Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat. Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet. When the butter has melted add the chicken breast and cook for 5 minutes on both sides or until done. Remove chicken and set aside.
Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
Slice the chicken breast or tenders and return the chicken to the skillet and coat with sauce to warm chicken back up.