Bring a large pot of salted water to a full boil, then cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and set aside, but reserve a bit of the pasta water for later if you like a creamier sauce.

Season the chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside; keep warm.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. You want a light golden color—don’t let it burn!

Toss in the chopped sun-dried tomatoes and cook for another 2 minutes, letting the flavors meld together.

Pour in the chicken broth and let it simmer for 2-3 minutes. Then stir in the heavy cream and cook for 3-4 minutes until slightly thickened.

Add the fresh spinach to the sauce, cooking just until wilted, about a minute.

Slice the chicken breast, and return it to the skillet along with the drained pasta. Toss everything together, ensuring the pasta is coated with the sauce.

Stir in the grated Parmesan cheese and let it melt into the sauce. Adjust the seasoning with salt and pepper.

Finish your dish with fresh parsley sprinkled on top before serving. Enjoy with crusty bread for the ultimate comfort experience!