Cook the penne pasta according to package instructions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet.

Cook the chicken for about 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and let it rest before slicing.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.

Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer.

Stir in grated Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, gradually add reserved pasta water until you reach desired consistency.

Add the cooked penne pasta, chicken slices, and spinach to the skillet. Toss everything gently until well combined and the spinach is wilted.

Serve immediately, garnished with additional Parmesan if desired.