Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8-10 minutes. Drain and reserve 1/2 cup pasta water.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to skillet, and sauté for 6-8 minutes until cooked through. Transfer chicken to a plate.

In the same skillet, add another tablespoon of olive oil if needed. Sauté red onion and bell pepper for 3-4 minutes, then add garlic for another minute.

Add sun-dried tomatoes, cherry tomatoes, and olives to the skillet, stirring for about 2 minutes until the mixture begins to soften.

Slice the cooked chicken and return to the skillet. Fold in spinach and cook for an additional 2-3 minutes until wilted.

Toss the drained pasta into the skillet. Add reserved pasta water gradually until desired consistency is reached.

Remove from heat and stir in feta, parsley, and dill, mixing well.

Taste and adjust seasoning with salt, pepper, or chili flakes. Serve hot, garnished with extra herbs.