Season chicken with salt, pepper, and Italian seasoning. Cook in a hot pan with olive oil until golden brown and cooked through (165°F internal temperature).

Sauté garlic and sun-dried tomatoes in the same pan, then add heavy cream and Parmesan. Let simmer to thicken.

Add spinach to the sauce and cook until wilted.

Cook pasta and drain, saving some pasta water.

Combine pasta with the sauce and sliced chicken, adding pasta water if needed.