Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Cook the Chicken
While the pasta cooks, season chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
In a large skillet, heat one tablespoon olive oil over medium-high heat.
Add chicken and cook until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.
Make the Creamy Sauce
In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add sun-dried tomatoes and cook for another minute.
Pour in chicken broth and scrape up any browned bits from the pan.
Reduce heat to medium-low, add heavy cream, and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth.
Add spinach and cook until just wilted.
Combine and Serve
Return cooked chicken to the skillet, along with drained pasta. Toss everything together until well coated in the creamy sauce.
Adjust seasoning with salt, pepper, and red pepper flakes if using.
Serve hot, garnished with extra Parmesan and fresh basil or parsley.
