Drizzle the chicken breasts with olive oil and season with the seasoned salt, garlic powder and dried thyme. Rub the mixture into the chicken. Sear on a grill pan over medium-high heat until browned on both sides but not cooked through, about 5 minutes total. Remove from the pan and chop roughly.
Add the chicken to a food processor, along with the spinach, garlic, basil, oregano, Parmesan, olive oil and salt and pepper and pulse until coarsely chopped. Transfer to a saucepan or Dutch oven and mix with the marinara sauce and a splash of olive oil. Simmer, covered, until the chicken is cooked through and the sauce is thickened, 20 to 30 minutes.
Cook the pasta according to the package directions. Toss with the Bolognese sauce and serve garnished with fresh basil.
Recipe courtesy of Michelle Jones