A creamy and flavorful pasta dish featuring juicy chicken, sun-dried tomatoes, spinach, and a rich Tuscan-inspired sauce.

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Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Cook the chicken breasts in the skillet for 6-7 minutes per side, until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Add the sun-dried tomatoes and spinach to the skillet, cooking for 2-3 minutes until the spinach wilts down.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Slice the cooked chicken breasts into thin strips and add them back to the skillet.
Stir in the grated Parmesan cheese and let the sauce simmer for another 3-4 minutes until thickened.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce.
Serve the pasta in bowls, garnished with fresh basil if desired.