Combine your Italian seasoning, cayenne pepper, salt and pepper in a bowl.
Pour your seasoning over your chicken along with some oil and rub in to your chicken breasts
Heat a frying pan on a medium-high heat and add your chicken breasts. Cook for a few mins on each side until they are tender and starting to turn golden. Remove from the pan and shred with 2 forks.
In a large saute pan over a medium heat, fry some bacon until the fat is mostly rendered. Add your butter and tip in your onions and continue to saute for 5 mins. Add your mushrooms and saute for another few mins until they have released their liquid. Add your garlic and cook out for another minute before adding your tomato puree.
Tip in your flour and cook out for 2 mins until it starts to smell biscuity.
Gradually pour in your chicken stock, whisking all the while to ensure you have a smooth sauce. Bring to a simmer for a few minutes until your sauce has thickened.
Pour in your cream and simmer again until your sauce has thickened before adding your chicken, sun-dried tomatoes, spinach, parmesan, basil, italian herb seasoning, salt and pepper.
Pour your spaghetti into a large bowl and add your parmesan, eggs, double cream, salt and pepper and use tongs to combine.
Line a square tin with parchment, butter and parmesan. Lay half of your spaghetti in the tray and top with some mozzarella, your chicken and vegetables, reserving some of your sauce for later. Top with more cheese, then top with your remaining spaghetti.
Bake at 180°C/350°F for 25 mins.
Remove from the tin and top with your remaining sauce and cheese. Bake for another 10 mins until your cheese has melted.