1. Bring a large pot of salted water to a boil. Cook 12 ounces penne pasta until al dente according to package directions. Drain and set aside.

2. Season 2 large chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side until fully cooked (internal temperature 165°F). Remove and rest for 5 minutes, then slice into bite-sized pieces.

4. In the same skillet, add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.

5. Pour in 1 cup chicken broth to deglaze the pan, scraping up any browned bits.

6. Stir in 1 1/2 cups heavy cream and bring to a gentle simmer.

7. Add 1/2 cup chopped sun-dried tomatoes and 3/4 cup freshly grated parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 3–4 minutes.

8. Add the cooked pasta and 2 cups fresh spinach. Toss until the spinach wilts and everything is evenly coated.

9. Return the sliced chicken to the skillet and stir to combine.

10. Garnish with 2 tablespoons fresh basil if desired and serve warm.