Fill a large pot with water, add salt, and bring to a boil. Cook pasta according to package instructions, usually 8-10 minutes, until al dente, then drain.

In a skillet, heat olive oil over medium-high heat, season chicken, and cook for 5-7 minutes on each side until golden and internal temperature reaches 165°F. Let rest, then slice.

Reduce heat, add minced garlic to the same skillet, cooking for 30 seconds. Add heavy cream and simmer for 2-3 minutes until slightly thickened.

Stir in Parmesan, Italian seasoning, black pepper, and sun-dried tomatoes. Cook for another minute until cheese melts and flavors combine.

Incorporate sliced chicken and spinach, cook for 2-3 minutes until spinach wilts and chicken is warmed through.

Add drained pasta to skillet, toss to coat in sauce, and cook for an additional minute.

Serve warm, garnished with extra Parmesan and black pepper, alongside garlic bread.