Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, about 6-8 minutes, or to the desired tenderness. Reserve ½ cup of pasta water, then drain.
Season chicken with salt & pepper.
In a large skillet, melt butter over medium heat. Add chicken and cook until golden and cooked through. Remove and set aside.
In the same skillet, add garlic and sun-dried tomatoes. Sauté for 30 seconds until fragrant.
Pour in chicken broth and cream. Bring to a gentle simmer.
Stir in Parmesan cheese and Italian seasoning until smooth.
Add spinach and cooked chicken, stirring until spinach wilts.
Add cooked pasta and toss to coat. Use reserved pasta water as needed to loosen the sauce.
Remove from heat and finish with a drizzle of extra virgin olive oil, if desired. Garnish with fresh basil (optional) and more parmesan. Serve warm.