In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove from skillet and set aside.

In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream, Italian seasoning, and Parmesan cheese. Cook until the sauce thickens slightly, about 3-4 minutes.

Add the cooked chicken and spinach to the sauce. Stir until the spinach wilts. Add the cooked pasta and toss to combine, ensuring the pasta is well coated with the sauce.

Serve hot, garnished with additional Parmesan cheese if desired.