Prepare the Chicken
Season the chicken breasts with salt, pepper, Italian seasoning, and red pepper flakes Heat olive oil in a large skillet over medium heat Sear the chicken for 4 to 5 minutes on each side until golden brown and cooked through Remove from the pan and let it rest before slicing

Cook the Pasta
Bring a large pot of salted water to a boil Add the pasta and cook according to package instructions until al dente Reserve 1 cup of pasta water then drain the pasta

Make the Creamy Sauce
In the same skillet add minced garlic and sauté until fragrant (about 1 minute) Add the sun-dried tomatoes and cook for another 2 minutes Pour in the chicken broth and heavy cream stirring to combine Let the sauce simmer gently until it thickens slightly Stir in the grated Parmesan cheese until smooth

Incorporate the Spinach
Add the fresh spinach to the sauce Stir gently until the spinach wilts but retains its vibrant green color

Combine the Dish
Slice the rested chicken into strips Add the cooked pasta and sliced chicken to the skillet Toss everything together until evenly coated with the creamy sauce If needed add reserved pasta water a little at a time to achieve the desired sauce consistency

Serve
Garnish with fresh basil and extra Parmesan if desired Serve hot and enjoy this comforting flavorful dish