Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside.

Season the chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Set aside on a plate; let it cool before slicing.

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.

Toss in the chopped sun-dried tomatoes and cook for an additional 2 minutes.

Pour in the chicken broth and bring it to a simmer. Cook for about 2-3 minutes until slightly reduced. Stir in the heavy cream, cooking for another 3-4 minutes until the sauce thickens.

Add the fresh spinach to the sauce and cook for 1-2 minutes until wilted.

Slice the cooked chicken and add it to the skillet along with the drained pasta, tossing everything together until the noodles are coated in the sauce.

Stir in the grated Parmesan cheese and cook for another 1-2 minutes, adjusting the seasoning as necessary with extra salt and pepper.

Garnish with chopped parsley before serving. Serve hot and enjoy!