Start by heating a large skillet over medium-high heat and adding a drizzle of olive oil. Season the chicken breasts with salt and pepper, then sauté them for about 3-4 minutes on each side until cooked through. Remove and set aside.

In the same skillet, reduce the heat to medium and add unsalted butter. Once melted, toss in the minced garlic and sun-dried tomatoes along with the Italian seasoning. Sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and milk, stirring to combine. Gradually add the Parmesan cheese, allowing it to melt and coat the ingredients. Then, add the uncooked pasta, stirring to combine.

Let it gently simmer for approximately 10 minutes, or until the pasta is al dente, absorbing all flavors.

Return the chicken, along with the baby spinach. Stir and cook for an additional 2 minutes over medium heat until the spinach wilts and chicken is warmed through.

Serve the creamy pasta warm in bowls, optionally pairing it with a side salad or crunchy bread.