Start by boiling your angel hair pasta according to the package instructions. Set aside ½ cup of pasta water before draining.

While the pasta is cooking, dice your tomatoes, onion, chicken, and broccolini.

In a large skillet, heat 1 tablespoon of butter over medium heat. Season the diced chicken with salt, pepper, and chili powder, and sauté until golden brown and cooked through (about 5-6 minutes). Once done, remove the chicken from the pan and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter and sauté the onion, broccolini, and garlic. Season with a pinch of salt and pepper and cook for 3-5 minutes until softened.

Add the tomato paste, heavy cream, and reserved pasta water to the skillet. Bring to a simmer. Stir in the spinach and cook until wilted.

Return the cooked chicken to the skillet and mix well. Stir in Parmesan until the sauce becomes creamy and smooth.

Once the pasta is drained, toss with the remaining 2 tablespoons of butter to coat the noodles.